Manuela De Gregori,1–3 Inna Belfer,2,4 Roberto De Giorgio,5 Maurizio Marchesini,2,3,6 Carolina Muscoli,7 Mariangela Rondanelli,2,8 Daniela Martini,9 Pedro Mena,9 Laura Isabel Arranz,2,10 Silvia Lorente-Cebrián,2,11 Simone Perna,8 Anna Villarini,12 Maurizio Salamone,2,13,14 Massimo Allegri,2,15 Michael E Schatman2,16,17
1 Pain Therapy Service, Fondazione IRCCS Polclinico San Matteo, Pavia, Italy; 2Study in Multidisciplinary Pain Research Group, Parma, Italy; 3Young Against Pain Group, Parma, Italy; 4Faculty of Dentistry, McGill University, Montreal, QC, Canada; 5Department of Clinical Sciences, Nuovo Arcispedale S. Anna, University of Ferrara, Ferrara, Italy; 6Anesthesia, Intensive Care and Pain Therapy Service, Azienda Ospedaliero, Universitaria of Parma, Parma, Italy; 7Department of Health Sciences, Institute of Research for Food Safety and Health, University “Magna Graecia” of Catanzaro, Parma, Italy; 8Department of Public Health, Section of Human Nutrition and Dietetics, Azienda di Servizi alla Persona di Pavia, University of Pavia, Pavia, Italy; 9Human Nutrition Unit, Department of Food & Drugs, University of Parma, Parma, Italy; 10Department of Nutrition, Food Sciences and Gastronomy, University of Barcelona, Barcelona, Spain; 11Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, Center for Nutrition Research, University of Navarra, Pamplona, Spain; 12Department of Preventive and Predictive Medicine, Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy; 13Science department, Metagenics Italia srl, Milano, Italy; 14Società internazionale di Neuropsicocardiologia, Trapani, Italy; 15Anesthesia and Intensive Care Service – IRCCS MultiMedica Hospital, Sesto San Giovanni, Milano, Italy; 16Research and Network Development, Boston Pain Care, Waltham, MA, USA; 17Department of Public Health and Community Medicine, Tufts University School of Medicine, Boston, MA, USA
Abstract: This review is aimed to summarize the latest data regarding pain and nutrition, which have emerged during the second edition of Feed Your Destiny (FYD). Theme presentations and interactive discussions were held at a workshop on March 30, 2017, in Florence, Italy, during the 9th Annual Meeting of Study in Multidisciplinary Pain Research, where an international faculty, including recognized experts in nutrition and pain, reported the scientific evidence on this topic from various perspectives. Presentations were divided into two sections. In the initial sessions, we analyzed the outcome variables and methods of measurement for health claims pertaining to pain proposed under Regulation EC No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Moreover, we evaluated how the Mediterranean diet can have a potential impact on pain, gastrointestinal disorders, obesity, cancer, and aging. Second, we discussed the evidence regarding vitamin D as a nutraceutical that may contribute to pain control, evaluating the interindividual variability of pain nature and nurture, and the role of micro-RNAs (miRNAs), polyunsaturated omega 3 fatty acids, and phenolic compounds, with a final revision of the clinical role of nutrition in tailoring pain therapy. The key take-home message provided by the FYD workshop was that a balanced, personalized nutritional regimen might play a role as a synergic strategy that can improve management of chronic pain through a precision medicine approach.
Keywords: chronic pain, multidisciplinary pain management, personalized nutrition, nutritional supplements
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