New research from the University of South Australia has established a link between improved diet quality and reduced chronic pain severity, offering a potential alternative to traditional pain management strategies.

The study involved more than 100 participants considered medically overweight, some of whom experienced chronic pain.

The research indicated that dietary improvements, irrespective of significant weight loss, could lead to a reduction in pain levels.

"We found in people presenting with chronic pain an improvement of their diet quality directly led to a reduction in their pain severity," researcher Dr Susan Ward said.

Participants in the study modified their diets to exclude foods high in saturated fat, added sugars and salts.

They increased their consumption of fruits, veg

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