From the Department of Anesthesiology, School of Clinical Medicine, Li Ka Shing Faculty of Medicine.
Laboratory and Clinical Research Institute for Pain, Department of Anesthesiology, The University of Hong Kong, Hong Kong SAR, P.R.C.
Anesth Analg. 2023 Jul 1;137(1):137-152. doi: 10.1213/ANE.0000000000006289. Epub 2022 Dec 2.
Pain perception provides evolutionary advantages by enhancing the probability of survival, but chronic pain continues to be a significant global health concern in modern society. Various factors are associated with pain alteration. Accumulating evidence has revealed that obesity correlates with enhanced pain perception, especially in chronic pain individuals. Existing dietary patterns related to obesity are primarily high-fat diets (HFD) and calorie restriction (CR) diets, which induce or alleviate obesity separately. HFD has been shown to enhance nociception while CR tends to alleviate pain when measuring pain outcomes. Herein, this review mainly summarizes the current knowledge of the effects of HFD and CR on pain responses and underlying molecular mechanisms of the immunological factors, metabolic regulation, inflammatory processes, Schwann cell (SC) autophagy, gut microbiome, and other pathophysiological signaling pathways involved. This review would help to provide insights on potential nonpharmacological strategies of dietary patterns in relieving pain.
疼痛感知通过提高生存概率提供了进化优势，但在现代社会中，慢性疼痛仍然是一个严重的全球健康问题。各种因素与疼痛改变有关。越来越多的证据表明，肥胖与增强的疼痛感知有关，尤其是在慢性疼痛个体中。与肥胖相关的现有饮食模式主要是高脂肪饮食 (HFD) 和热量限制 (CR) 饮食，它们分别诱导或减轻肥胖。HFD 已被证明可增强伤害感受，而 CR 在测量疼痛结果时往往可缓解疼痛。在此，本综述主要总结了 HFD 和 CR 对疼痛反应的影响及其潜在的分子机制，包括免疫因素、代谢调节、炎症过程、许旺细胞 (SC) 自噬、肠道微生物组和其他涉及的病理生理信号通路。这篇综述将有助于提供关于饮食模式在缓解疼痛方面的潜在非药物策略的见解。
