Sugar in the diet is associated with a 49% increased odds of chronic spinal pain. Higher fruit, whole grain, and dairy is associated with a 20-26% lower likelihood of chronic spine pain. ~ Dr. Broussard
Zick, Suzanna Mariaa,*; Murphy, Susan Lynnb; Colacino, Justinc
PAIN Reports: September/October 2020 – Volume 5 – Issue 5 – p e837
doi: 10.1097/PR9.0000000000000837
Introduction:
Chronic spinal pain is disabling and has high personal and societal costs. Risk factors include behavioral factors; however, little is known about the role of diet quality and its association with spinal pain. Higher diet quality and consumption of macronutrients that drive higher diet quality were hypothesized to be associated with lower odds of having spinal pain.
Methods:
An analysis of a population-based data set (NHANES cycle 2009–2010) was conducted. Diet quality was calculated using the Healthy Eating Index 2015 (score 0–100). To examine odds of pain related to dietary intake, generalized linear regressions were used adjusting for relevant covariates.
Results:
Of 4123 participants (mean age 43.5 ± 0.44 [SD], 2167 [52.6%] female), 800 (19.4%) reported chronic spinal pain. People with chronic spinal pain consumed similar amounts of calories to those with no spinal pain (2137 ± 44.5 vs 2159.9 ± 27.7), but had significantly poorer diet quality compared to people without spinal pain (51.97 ± 0.65 vs 54.31 ± 0.39, P = 0.007). From multivariate analyses, individuals with diet quality in the highest tertile on Healthy Eating Index-2015 were 24% less likely to report chronic spinal pain relative to those in the lowest tertile. Higher fruit, whole grain, and dairy intake were associated with 20% to 26% lower likelihood (all P for trend <0.028) of chronic spinal pain. Added sugars were associated with 49% increased odds of chronic spinal pain (P for trend = 0.002).
Conclusion:
Although causality cannot be assumed, this study supports continued investigation into the role of nutritional quality as a factor that may impact pain.