The relationship between dietary sulfur amino acids intake and severity and frequency of pain in Iranian patients with musculoskeletal pains, 2020

Niki Bahrampour, Ariyo Movahedi, Abolghassem Djazayery, Cain C.T. Clark

    Research output: Contribution to journalArticlepeer-review

    1 Citation (Scopus)
    36 Downloads (Pure)

    Abstract

    Objective: Musculoskeletal pain conditions (MPs) are a widespread public problem that can affect 13.5% to 47% of the total population. Dietary changes can have strong effects on person’s health; for instance, Sulfur amino acids (SAAs) can act as a precursor of neurotransmitters, antioxidative metabolic intermediates, such as glutathione, impact inflammation, and play a role in severity and frequency of MPs. We evaluated the relationship between dietary SAAs intake with severity and frequency of pain in patients with MPs. Results: This cross-sectional study consisted of 175 men and woman. Anthropometric measurements and pain assessments were conducted via questionnaires. Dietary data were collected using 7 days 24-h recall. ANOVA and Spearman correlation coefficients were used to examine the relationship and correlation, respectively, between exposure and outcome variables. There was a significant correlation between age, weight, waist circumference (WC), waist circumference to height (WHtR), body mass index (BMI), and severity and frequency of MPs among women. There was a correlation between age and severity of pain in men. The present study highlights a positive association between the dietary SAAs and severity of pain, even after adjusting for confounding variables.

    Original languageEnglish
    Article number13
    Number of pages7
    JournalBMC Research Notes
    Volume15
    Issue number1
    DOIs
    Publication statusPublished - 10 Jan 2022

    Bibliographical note

    Funding Information:
    The authors thank the subjects who participated in the study.

    Publisher Copyright:
    © 2022, The Author(s).

    Keywords

    • Diet
    • Musculoskeletal pain
    • Pain
    • Sulfur amino acids

    ASJC Scopus subject areas

    • Biochemistry, Genetics and Molecular Biology(all)

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