A recent study has revealed that the quality of food, regardless of body fat levels, is directly related to the intensity of pain and physical function, particularly in women.
The research, published in the Nutrition Research journal, analyzed data from the Wiley Intergenerational Study of Health (WISH). The data included 654 Australians aged between 18 and 89, with the majority being women. The aim of the study was to investigate whether body fat acts as a link between food quality and outcomes such as pain or physical function.
The study gathered dietary data through a 12-month food frequency questionnaire and assessed it against the Australian Dietary Guidelines Index. Pain intensity was measured through a survey, while physical function was evaluated through hand grip strength.
After analyzing the data and accounting for factors like age and energy intake, the study found that body fat does not play a role in linking food quality to pain intensity. Instead, it was concluded that the quality of the diet alone has a significant relationship with pain intensity.
