Assessing Diet and Musculoskeletal Pain in Adults: Results From a Cross-Sectional Analysis of the National Health and Nutrition Examination Survey (NHANES)

Abstract

Musculoskeletal (MSK) pain is highly prevalent worldwide and is associated with high levels of disability. Systemic inflammation may contribute to MSK pain, and diet is a crucial modulator of systemic inflammation. The Dietary Inflammatory Index (DII®) assesses the tendency of diets to cause inflammation. Higher DII scores, indicating pro-inflammatory diets, were hypothesized to be associated with a higher prevalence of MSK pain symptoms and duration. Data from 4118 subjects from the 2003-2004 NHANES survey were included to assess the association between DII scores and the presence and duration of osteoarthritis symptoms and neck and low back pain. After adjusting for potential confounders, the multivariable analysis showed that DII scores were significantly associated ( P < .05) with increased risk of osteoarthritis symptoms (joint pain, aching, and stiffness) in the past year (OR = 1.099; 95% CI 1.029,1.174), low back pain (OR = 1.070; 95% CI 1.003,1.142), and any pain lasting longer than 24 hours (OR = 1.128; 95% CI 1.046,1.216). Neck pain and pain duration were not significantly associated with DII scores. These findings suggest a significant association between a pro-inflammatory diet and the presence of different MSK pains (joint pain and low back pain) and with pain lasting longer than 24 hours.