Disclosures relevant to this paper
The authors declare that they do not have any conflict of interest.
We declare that none of the authors listed on the manuscript are
employed by a government agency that has a primary function other than
research and/or education. Also we declare that none of the authors are
submitting this manuscript as an official representative or on behalf of
the government.
Background: Musculoskeletal pains (MPs) is a widespread public
problem that can affect 13.5% to 47% of total population. Dietary
changes have strong effects (positive and negative) on a person’s
health. Sulfur amino acids (SAAs) as a part of protein structure, can be
one of the precursors of neurotransmitters, antioxidative metabolic
intermediates such as glutathione, effect on inflammation and finally
play a role in severity and frequency of MPs. This article will discuss
the relationship between dietary sulfur amino acids intake with severity
and frequency of pain in patients with MPs.
Methods: This study was a matched case–control study designed.
The target population were 175 men and woman. Anthropometric
measurements and pain assessment were collected with questionnaires.
Dietary data were collected using 7 days 24-hour recall. ANOVA and
Spearman correlation was also performed to examine the relationship
between independent and outcome variables. For data analysis, P-value
<0.05 was considered statistically significant.
Results: There was a significant relationship between age,
weight, waist circumference (WC), waist circumference to height (WHtR),
body mass index (BMI) and severity and frequency of MPs among women.
Similarly, in men, there was just a relationship between age and
severity of pain.
Conclusions: The present study didn’t show a positive and
relative association between the dietary sulfur amino acids and severity
and frequency of pain.
Keywords : musculoskeletal pain, sulfur amino acids, diet, pain