ROLE OF DIET IN REDUCING INFLAMMATION

At The Injury Clinic, we are often dealing with injuries or presentations that have a significant inflammatory component. An article recently published discusses the role that our diet can play in reducing inflammation. 

It comments that a “growing bulk of evidence reports the fundamental role of unhealthy dietary habits and lifestyles in inducing the onset and perception of pain”. 

Essentially, there are many contributing factors to pain and injury, diet being one. It is often not addressed, or discussed as part of injury management, but it should be. 

Anti-nociceptive nutrients are found in the following foods from both Western & Eastern diets:

– Berries

– Vegetables

– Citrus Fruits

– Nuts

– Curcuma (Tumeric)

– Ginger

– Soy Beans

Green Tea

So, if persistent pain or soreness is an issue, we don’t think there’s any harm in starting to think outside the square and making small achievable modifications to your diet.  

Go on…eat an orange today!   

Physiotherapists and Strength & Conditioning Coaches at The Injury Clinic work closely with the clinic dietitian to ensure that all possible contributing factors to our clients presentations are being addressed. If you think there may be something missing from your injury management, please don’t hesitate to get in touch!

For more information on what we do at The Injury Clinic, please click HERE

For more information on Dietetics at The Injury Clinic, please click HERE

To book a consult online, please click HERE

 

Bjoklund et al. Has human diet a role in reducing nociception related to inflammation and chronic pain? Nutrition. 2019; 66: 153-165.