Diet Quality and Dietary Intake in Breast Cancer Survivors Suffering from Chronic Pain: An Explorative Case-Control Study

• Published in: Nutrients Vol. 16; no. 22; p. 3844
• Main Authors: Tümkaya Yılmaz, Sevilay, Elma, Ömer, Nijs, Jo, Clarys, Peter, Coppieters, Iris, Deliens, Tom, Calders, Patrick, Naert, Eline, Malfliet, Anneleen
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 09-11-2024; MDPI
• Subjects: Alcohol; Analgesics; Breast cancer; Caffeine; Cancer therapies; Carbohydrates; Chronic pain; Diaries; Diet; Dietary supplements; Exercise; Fatty acids; Food; Fruit juices; Medical prognosis; Nutrition research; Pregnancy; Proteins; Quality of life; Questionnaires; Scandals; Seafood; Tumor necrosis factor-TNF
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16223844

Background/Objectives: Dietary factors may significantly influence pain management in cancer survivors. However, a substantial gap exists regarding the relationship between nutrition and chronic pain in this population. This study examined differences in diet quality and dietary intake between breast cancer survivors (BCS) experiencing chronic pain and healthy controls (HC). It also aimed to understand the associations between dietary elements and pain-related outcomes within the BCS group. Methods: A case-control study was conducted with 12 BCS experiencing chronic pain and 12 HC (ages 18–65). Data collection included body composition, experimental pain assessments, pain-related questionnaires, and a 3-day food diary to calculate diet quality using the Healthy Eating Index-2015 (HEI-2015) and Dietary Inflammatory Index (DII). Statistical analyses evaluated group differences and associations between dietary factors and pain within the BCS group. Results: There were no significant differences in HEI-2015 scores between BCS and HC, but BCS had a significantly lower DII score (p = 0.041), indicating a more anti-inflammatory diet. BCS also showed higher intake of omega-3, vitamins B6, B12, A, D, and magnesium (p < 0.05). While total diet quality scores did not correlate with pain outcomes, several HEI-2015 and DII components, such as dairy, sodium, protein, vitamin C, and vitamin D, showed moderate positive or negative correlations with pain measures. Conclusions: Despite no overall differences in diet quality, BCS with chronic pain consumed more anti-inflammatory nutrients than HC. Complex correlations between specific dietary components and pain outcomes emphasise the need for further research to explore these links for chronic pain management in BCS.