Proinflammatory Diet is Associated with Higher Pain, Disease Severity and Biochemical Parameters Associated with Inflammation in Fibromyalgia.

Abstract

Objective: Fibromyalgia, which is becoming increasingly common today, affects the quality of life of those affected. The aim of this study was to investigate the relationship between diet and pain, disease severity and biochemical parameters in fibromyalgia.

Design: Cross-sectional design using validated questionnaires.

Setting: Fibroyalgia patients with Traditional and Complementary Medicine clinics.

Subject: 84 patients with Fibromyalgia (FM), which was diagnosed by a rheumatologist.

Methods: The cross-sectional study was conducted with 84 fibromyalgia patients in Turkey. The Dietary Inflammatory Index (DII) was calculated by a 24-hour diet recall. Self-reported pain levels and disease severity were evaluated by the Visual Analog Scale (VAS) and a Revised Fibromyalgia Impact Questionnaire (FIQR), respectively. Antropometric measures and biochemical parameters associated with inflammation were also evaluated.

Results: Linear regression analysis revealed that the VAS pain score [β (%95CI)=1,72 (0,90-2,55), p < 0,001], FIQ-R [β (%95CI)=5,62 (0,14-11,09), p < 0,001] and uric acid/creatinine ratio [β (%95CI)=0,21 (-0,10-0,52), p < 0,001] were positively associated with the DII after adjustments for BMI, body fat, fat free mass, cholesterol, fiber, caroten, iron, magnesium, vitamine C reported by the patients with FM.

Conclusions: A pro-inflammatory diet was associated with higher pain, disease severity and uric acid/creatinine ratio in patients with FM.