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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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