Circulating Polyunsaturated Fatty Acids and Pain Intensity in Five Chronic Pain Conditions.
Pain intensity
chronic overlapping pain conditions
epidemiology
lipidomics
polyunsaturated fatty acids
Journal
The journal of pain
ISSN: 1528-8447
Titre abrégé: J Pain
Pays: United States
ID NLM: 100898657
Informations de publication
Date de publication:
03 2023
03 2023
Historique:
received:
21
06
2022
revised:
11
10
2022
accepted:
13
10
2022
pmc-release:
01
03
2024
pubmed:
24
10
2022
medline:
8
3
2023
entrez:
23
10
2022
Statut:
ppublish
Résumé
Pain intensity is well-known to be influenced by a wide range of biobehavioral variables. Nutritional factors, however, have not been generally considered for their potential importance. This cross-sectional study examined associations between erythrocyte omega-6 (n-6) and omega-3 (n-3) polyunsaturated fatty acids (PUFAs) and pain intensity in 605 adults. Pain intensity was computed on a 0 to 100 numeric rating scale from questions about 5 chronic pain conditions: orofacial pain, headache, low back pain, irritable bowel syndrome, and bodily pain. For each pain condition, multiple linear regression tested the hypothesis that a higher ratio of n-6 arachidonic acid to the sum of n-3 eicosapentaenoic acid and docosahexaenoic acid (AA/(EPA+DHA) was associated with greater pain intensity. In covariate-adjusted analysis, orofacial pain intensity increased 5.7 points (95% CI: 1.4, 9.9) per unit increase in n-6/n-3 PUFA ratio. Likewise, a 1 unit increase in n-6/n-3 PUFA ratio was associated with significant increases in pain intensity (range 5-8 points) of headache pain, low back pain, and bodily pain, but not abdominal pain. Separate multiple linear regression models investigated the independent strength of association of individual PUFAs to the intensity of each pain condition. Overall, n-3 docosahexaenoic acid was most strongly, and inversely, associated with pain intensity. PERSPECTIVE: A higher ratio of n-6/n-3 long-chain polyunsaturated fatty acids was associated greater pain intensity for orofacial pain, headache, low back pain, and bodily pain, but not abdominal pain. The n-6/n-3 PUFA ratio was more consistently associated with pain intensity than any individual constituent of the long-chain PUFA ratio.
Identifiants
pubmed: 36273777
pii: S1526-5900(22)00434-5
doi: 10.1016/j.jpain.2022.10.008
pmc: PMC9991951
mid: NIHMS1844049
pii:
doi:
Substances chimiques
Docosahexaenoic Acids
25167-62-8
Fatty Acids, Unsaturated
0
Fatty Acids, Omega-3
0
Types de publication
Journal Article
Research Support, N.I.H., Extramural
Langues
eng
Sous-ensembles de citation
IM
Pagination
478-489Subventions
Organisme : NIDCR NIH HHS
ID : R21 DE029746
Pays : United States
Informations de copyright
Published by Elsevier Inc.
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