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Dietary Constituents May Be Novel Therapies for Pain

The relationship between foods and pain relief is explored in this review. Specifically, evidence from animal and human studies is presented on the pain-relieving properties of soy protein and soybean oil, sucrose and tart cherries. Dietary constituents may affect pain through several routes including an anti-inflammatory and antioxidant effect. A better understanding of how dietary fats, protein and carbohydrates influence pain may offer expanded therapeutic options for treating patients with chronic pain conditions. Tall JM and Raja SN. “Dietary constituents as novel therapies for pain.” Clinical Journal of Pain. 20(1):19-26, 2004.


http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=14668652




   

 

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