Table 4.
Effects of diets on pain symptoms measured by Pain Pressure Threshold (PPT).
| First Author of Article | Dietary Variable or Intervention | Length of Intervention | PPT | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Occiput | Trapezius | Zygapophyseal Joint | Supraspinatus | Second Rib | Epicondyle | Gluteus | Greater Trochanter | Knee | ||||||||||||
| Cross-Sectional | ||||||||||||||||||||
| Correa-Rodríguez a | Anti-Inflammatory: DII score Quartile 1 Quartile 2 Quartile 3 Quartile 4 |
N/A | 1.18 ± 0.79 | 1.37 ± 0.84 | 1.50 ± 1.12 | 1.61 ± 1.14 | 1.09 ± 0.49 | 1.24 ± 0.74 | 2.43 ± 1.63 | 2.39 ± 0.95 | 2.17 ± 1.00 | |||||||||
| 0.94 ± 0.75 | 0.97 ± 0.65 | 0.97 ± 0.72 | 1.31 ± 0.89 | 0.87 ± 0.52 | 0.95 ± 0.59 | 2.12 ± 1.70 | 2.36 ± 1.47 | 1.91 ± 1.43 | ||||||||||||
| 0.72 ± 0.44 | 0.83 ± 0.41 | 0.90 ± 0.53 | 1.08 ± 0.52 | 0.80 ± 0.37 | 0.85 ± 0.43 | 1.65 ± 1.32 | 1.78 ± 0.87 | 1.05 ± 1.05 | ||||||||||||
| 0.57 ± 0.37 * | 0.73 ± 0.45 * | 0.80 ± 0.53 * | 0.99 ± 0.51 | 0.67 ± 0.25 * | 0.78 ± 0.35 | 1.44 ± 0.78 | 1.65 ± 0.72 * | 1.20 ± 0.65 * | ||||||||||||
| BL | End | BL | End | BL | End | BL | End | BL | End | BL | End | BL | End | BL | End | BL | End | |||
| Lamb | Control | 4 weeks | 0.89 | 1.35 | 1.62 | 2.11 | 1.11 | 1.64 | 1.85 | 2.19 | 1.11 | 1.03 | 0.94 | 1.13 | 2.38 | 2.73 | 1.78 | 2.26 | 1.41 | 1.29 |
| Modified Elimination | 4 weeks | 1.48 | 2.33 | 2.05 | 2.50 | 0.93 | 1.54 | 2.81 | 2.41 | 1.87 | ||||||||||
| End | End | End | End | End | End | End | End | End | ||||||||||||
| Senna | Energy-restricted | 6 months | 4.5 ± 2.9 | 6 ± 2.3 * | 4.7 ± 1.9 | 4.6 ± 2.1 * | 5.8 ± 1.5 | 4.9 ± 1.8 | 4.3 ± 1.8 * | 4.9 ± 2.1 * | 4.2 ± 1.8 ** | |||||||||
| Control | 5.1 ± 2.7 | 7.3 ± 2.4 | 4.5 ± 1.7 | 5.9 ± 2.7 | 6 ± 1.7 | 4.3 ± 2.2 | 5.7 ± 2.2 | 6.2 ± 2.4 | 6.1 ± 2 | |||||||||||
a Both diet and pain symptoms were measured at the same time due to a cross-sectional study design. * Statistically significant (p ≤ 0.05); ** Statistically significant p ≤ 0.01. Abbreviations used: Baseline (BL), and Dietary Inflammatory Index (DII). Regarding the gluten-free diet, Rodrigo et al. [17] reported statistically significant decreases in FIQ, TPC, and VAS values after one year of the intervention among participants who were diagnosed with both FMS and Irritable Bowel Syndrome (IBS). In the Slim study [24] the gluten-free diet was compared to a control diet (hypocaloric diet) among patients with FMS and gluten sensitivity symptoms. At the end of the 24-week intervention period, the baseline mean FIQR score of 69.5 decreased to 60.3 in the gluten-free diet group. However, this change in FIQR score did not reveal a statistically significant difference from the hypocaloric control group.