Department of Physiotherapy, Human Physiology and Anatomy, Faculty of Physical Education & Physiotherapy, Pain in Motion international research group, Vrije Universiteit Brussel, Brussels, Belgium.
Department of Rehabilitation Sciences, Faculty of Medicine and Health Sciences, Ghent University, Ghent, Belgium.
Nutr Neurosci. 2022 Oct;25(10):2195-2217. doi: 10.1080/1028415X.2021.1934956. Epub 2021 Jun 7.
Although diet is an essential aspect of human health, the link between diet and pain is still not well understood. Preclinical animal research provides information to understand underlying mechanisms that allow identifying the needs for human research.
This study aims to give a systematic overview of the current evidence from preclinical studies regarding the analgesic and pronociceptive effects of various diets in non-neuropathic, non-cancer, or non-visceral acute and chronic pain models.
A systematic Review.
This study examined studies that investigate the analgesic and pronociceptive effects of various diets in non-neuropathic, non-cancer, or non-visceral acute and chronic pain models.
This review was conducted following the PRISMA guidelines and was registered in PROSPERO with the registration number CRD42019133473. The certainty of evidence was examined by a modified GRADE approach.
After the screening process twenty-four eligible papers were included in this review. Nineteen studies examined acute pain, nine studies chronic inflammatory pain, and four studies assessed both acute and chronic pain models.
Due to the heterogeneity of the included studies, a meta-analysis was not included in this study.
In animal models, excessive saturated, monounsaturated or omega-6 polyunsaturated fat ingestion and diets rich in fats and carbohydrates can decrease pain sensitivity in acute nociceptive pain, whereas it can induce mechanical allodynia and heat hyperalgesia in chronic inflammatory pain. Additionally, diets rich in anti-inflammatory ingredients, as well as a calorie-restricted diet can promote recovery from primary mechanical allodynia and heat hyperalgesia in chronic inflammatory pain.
尽管饮食是人类健康的重要方面，但饮食与疼痛之间的联系仍未得到充分理解。临床前动物研究提供了信息，以了解潜在机制，从而确定人类研究的需求。
本研究旨在系统综述目前关于各种饮食在非神经性、非癌症或非内脏急性和慢性疼痛模型中对镇痛和致痛作用的临床前研究证据。
系统综述。
本研究检查了研究各种饮食在非神经性、非癌症或非内脏急性和慢性疼痛模型中对镇痛和致痛作用的研究。
本综述遵循 PRISMA 指南进行，并在 PROSPERO 中以注册号 CRD42019133473 进行了注册。通过改良的 GRADE 方法评估证据的确定性。
经过筛选过程，本综述纳入了 24 篇符合条件的论文。19 项研究检查了急性疼痛，9 项研究慢性炎症性疼痛，4 项研究评估了急性和慢性疼痛模型。
由于纳入研究的异质性，本研究未进行荟萃分析。
在动物模型中，过量摄入饱和、单不饱和或 ω-6 多不饱和脂肪以及富含脂肪和碳水化合物的饮食会降低急性伤害感受性疼痛的敏感性，而在慢性炎症性疼痛中会引起机械性痛觉过敏和热痛觉过敏。此外，富含抗炎成分的饮食以及热量限制饮食可以促进慢性炎症性疼痛中原发性机械性痛觉过敏和热痛觉过敏的恢复。
