Make some adjustments to the diet related to the type of fats consumed can reduce or even reverse inflammatory pain caused by arthritis, trauma or surgery, as well as type 2 diabetic neuropathic pain
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Tuesday, November 5
Chronic pain can increase or decrease depending on the high-fat foods consumed
Limiting the consumption of corn chips, onion rings, potato chips, among other unhealthy foods rich in omega-6 fats and eating more fatty fish, flaxseeds, chia and fish could instead help with chronic pain according to recent research.
Chronic pain is one of the leading causes of disability worldwide. Researchers at the University of Texas Health Sciences Center at San Antonio found that typical Western diets rich in omega-6 polyunsaturated fats are a significant risk factor risk factor for inflammatory and neuropathic pain.
According to research, perform some dietary adjustments can significantly reduce or even reverse pain of conditions that cause inflammatory pain, such as arthritis, trauma, or surgery, as well as type 2 diabetic neuropathic pain.
Researchers found that by reduce omega-6 and increase omega-3 , greatly reduced the s pain conditions.
Foods with more omega-6 and omega-3 fats
According to an article published by the University of Texas at San Antonio, western diets associated with obesity are characterized by having foods with much higher levels of omega-6 fatty acids than healthy omega-3 fats.
Unhealthy foods high in omega-6 fats include processed sandwiches, fast foods, cakes, fatty and cured meats, among others.
The foods richest in omega-3s are fatty fish like canned salmon and sardines, are rich in DHA and EPA called marine omega-3s; while omega-3 ALA of vegetable origin are present in greater quantities in flaxseed oil, Chia seeds, walnuts and flax seeds
Omega-3s can reduce chronic inflammation, which can contribute to various diseases that cause pain.
Researchers at UT Health San Antonio say the finding could help treat chronic pain patients simply by modifying their diet or developing drugs that block the release of certain fatty acids in the body. Their study was published in the June issue of the journal Nature Metabolism.
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