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 cross-sectional 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.

Background: Obesity is a global issue. Energy density (ED) can influence on body compositions (BCs). Consumption of HED (high energy density) foods can increase body fat mass (BFM) and inflammatory markers. Methods: This study was a cross-sectional research among 391 women. Body composition analyzer (BIA) and food frequency questionnaire (FFQ) was used to assess BCs and food intake of individuals. Blood samples and serum level of high-sensitive C-reactive protein (hs-CRP), plasminogen activator inhibitor- 1 (PAI-1) and transforming growth factor-β (TGF-beta) were collected. ED per one gram of foods were calculated and divided to quartiles. Linear logistic regression tests were used to investigate the association between BCs across quartiles of ED intake. Results: Results demonstrate skeletal muscle mass (SMM), total body water (TBW), intracellular water (ICW), fat free mass (FFM), visceral fat area (VFA) and fat free mass index (FFMI) was seem to be under the effect of hs-CRP among ED intakes. TBW, extracellular water (ECW), FFM with PAI-1, bone mineral content (BMC) with PAI-1 and TGF-beta, and Skeletal lean mass (SLM) with hs-CRP were inversely associated. Fat right arm (FRA), fat right arm (FLA), fat right and left leg (FRL,FLL), fat trunk, TBW, ICW, ECW, BFM, FFM, SMM, SLM, waist circumference (WC), FFMI and FMI were positively under the influence of TGF-beta after following higher ED food intakes. FRA, FLA, FRL, FLL, fat trunk, ICW, BFM, SMM, SLM, WC, FFMI and FMI were positively under the influence of PAI-1. Conclusion: All adipose tissue content of subcategories of BC were strongly associated with ED intake in the mediatory role of PAI-1 and TGF-beta.