Table 2.

Summary of evidence-based nutrition intervention in patients with persistent pain.

Components	Recommendations
Dietary Intakes
Carbohydrate Intake	Avoid ultra-processed foods and added-sugar, try low-glycemic indexed options over high-glycemic indexed ones.
Fat Intake	Reduce saturated fat intake, consider 1:1 ratio in omega-3/omega-6 poly unsaturated fat intake. Give preference to extra virgin olive oil.
Meat and Protein Intake	Avoid ultra processed meats, reduce red meat intake. Consume oily fish as it is high in omega 3. Consider legumes, nuts, and seeds for protein intake.
Dairy	Yogurt is rich in probiotics for gut health. Give preference to high quality dairy.
Fruits and Vegetables	Consume 4–5 servings a day. Give attention to high-FODMAP* fruits and vegetables in case of malabsorption.
Drinks	Reduce alcohol and caffeine intake and consume at least 1.5–2 L of water daily.
Dietary Patterns
Plant-based Dietary Patterns (Vegan – Vegetarian)	Rich in antioxidants and pythonutrients and provides required daily nutrient intake, consistent with healthy eating guidelines.
Mediterranean Diet	Rich in fruits, vegetables, pre- and pro-biotics, and nutrients known for their antioxidative and anti-inflammatory properties. Thus, classified as anti-inflammatory and analgesic.
Elimination Diet	Allow the elimination of the nutrients and foods that patients are intolerant to or have association with their pain. Low-FODMAP diet, aspartame and glutamate eliminated diets, and gluten or lactose free diets are the common types of elimination diets.

^⁎FODMAP – Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols are poorly absorbed short-chain carbohydrates.