| Autor: |
Mahshid Rezaei, Zahra Tajary, Zahra Esmaeily, Atefeh Eyvazkhani, Shahrzad Daei, Marjan Mansouri Dara, Mohaddeseh Rezaei, Abolghassem Djazayeri, Ahmadreza Dorosty Motlagh |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Osong Public Health and Research Perspectives, Vol 14, Iss 1, Pp 51-58 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2233-6052 |
| DOI: |
10.24171/j.phrp.2022.0194 |
| Popis: |
Objectives Inflammation has been proposed to be one of the main causes of musculoskeletal pain. Diet is a lifestyle factor that plays an important role in managing inflammation; thus, we assessed the inflammatory potential of diets using the empirical dietary inflammatory index (EDII) to investigate the relationship between diet and musculoskeletal pain. Methods This cross-sectional study included 212 elderly individuals who were selected from health centers in Tehran, Iran. Dietary intake was evaluated using a valid and reliable 147-item food frequency questionnaire. To measure the intensity of pain, a visual analogue scale was used. Multiple linear regression was applied to assess the association between the EDII and musculoskeletal pain. Results In total, 62.7% and 37.3% of participants had mild and severe pain, respectively. The EDII values were 0.97±0.72 and 1.10±0.66, respectively, in those with mild and severe pain. A higher EDII score was associated with more intense musculoskeletal pain after adjusting for age and sex (β=0.20; 95% confidence interval [CI], 0.06–0.26; p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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