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Relationship between dietary sulfur amino acids intake and severity and frequency of pain in patients with musculoskeletal pains
  • niki bahrampour,
  • Ariyo Movahedi,
  • abolghasem djazayery
niki bahrampour
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Ariyo Movahedi
Islamic Azad University Science and Research Branch
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abolghasem djazayery
Tehran University of Medical Sciences
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Background: Musculoskeletal pains (MPs) is a widespread public problem that can affect 13.5% to 47% of total population. Dietary changes have strong effects (positive and negative) on a person’s health. Sulfur amino acids (SAAs) as a part of protein structure, can be one of the precursors of neurotransmitters, antioxidative metabolic intermediates such as glutathione, effect on inflammation and finally play a role in severity and frequency of MPs. This article will discuss the relationship between dietary sulfur amino acids intake with severity and frequency of pain in patients with MPs. Methods: This study was a matched case–control study designed. The target population were 175 men and woman. Anthropometric measurements and pain assessment were collected with questionnaires. Dietary data were collected using 7 days 24-hour recall. ANOVA and Spearman correlation was also performed to examine the relationship between independent and outcome variables. For data analysis, P-value <0.05 was considered statistically significant. Results: There was a significant relationship between age, weight, waist circumference (WC), waist circumference to height (WHtR), body mass index (BMI) and severity and frequency of MPs among women. Similarly, in men, there was just a relationship between age and severity of pain. Conclusions: The present study didn’t show a positive and relative association between the dietary sulfur amino acids and severity and frequency of pain. What’s known? Actually we know SAAs can effect on MPs and inflammation via glutathione synthesis, hyperhomocysteinemia or bone and joint structure. What’s new? The relationship between dietary SAAs pattern on inflammation and pain was not statistically significant in this study. More than 98% of participants consume higher amount of RDA of methionine and cysteine.