Ağrı, hemen her bireyin yaşamı boyunca belirli zamanlarda deneyimlediği, yaşam aktivitelerindeki bağımsızlık dengesini ve yaşam kalitesini olumsuz etkileyen gerçek ya da potansiyel bir doku hasarıyla ilişkili duyusal ve duygusal bir durumdur. Ağrının tedavisinde ve yönetiminde, günümüzde büyük oranda farmakolojik yöntemler kullanılsa da bütüncül ve disiplinler arası tedavi yaklaşımlarına göre uygun beslenme müdahaleleri ile hastaların genel sağlık sonuçları iyileştirilmekte, sistemik inflamatuar durumları azaltılmakta ve böylece ağrı tedavisine destek sağlanmaktadır. Besinlerin içerdikleri antioksidanlar, vazokonstriktör veya vazodilatör maddeler, beslenme durumunun metabolizmadaki inflamatuar ve oksidatif etkileri, bazı besin öğelerinin, ağrının iletim ve algılanma yollarındaki nörofizyolojik rolleri, ağrı ile beslenme ilişkisini önemli kılmaktadır. Dengesiz beslenmeyle oluşan adipozite artışı, doymuş yağ ve basit karbonhidrat oranı yüksek olan diyetler, beslenmenin vitamin, mineral ve antioksidan içeriğinin yetersiz olması sistemik inflamatuar süreçleri tetikleyerek, santral ve periferik sinirlerde ağrı duyarlılığını artırır, ağrının patolojik bir hâl almasına zemin hazırlar. Ağrılı bireylerin beslenme durumlarının düzeltilmesiyle, ağrıyı teşvik eden besin öğe/gruplarının diyetten elemine edilmesi/azaltılmasıyla ve bazı besinsel faktörlerin/takviyelerin kontrollü bir şekilde beslenmeye dâhil edilmesiyle ağrılı durumlarda iyileşme sağlanabilir, bireylerin yaşam kaliteleri ve işlevsellikleri geliştirilebilir. Beslenme durumunun, diyet modifikasyonlarının, besin öğeleri ve diğer besinsel faktörlerin ağrıyla ilişkilendirildiği çalışmalar, güncel araştırma konuları arasında önemli yer tutmaktadır. Bu çalışmada da beslenme ve diyeti, ağrıyla ilişkilendiren araştırmaların bir derlemesi sunulmaya çalışılmıştır.
Anahtar Kelimeler: Ağrı; inflamasyon; beslenme; diyet; besin
Pain is a sensory and emotional condition associated with a real or potential tissue damage that negatively affects the balance of independence and quality of life in life activities that almost every individual experiences at certain times during her life. Although pharmacological methods are widely used in the treatment and management of pain, according to holistic and interdisciplinary treatment approaches; appropriate nutritional interventions improve the overall health outcomes of patients, reduce their systemic inflammatory state and thus support pain management. Foods contain antioxidants, vasoconcentrators or vasodilators; inflammatory and oxidative effects of nutritional status on metabolism; the neurophysiological roles of some nutrients in the transmission and perception of pain make the relationship between pain and nutrition important. Increased adiposity caused by unbalanced nutrition, diets with high saturated fat and simple carbohydrate rates, insufficient vitamin, mineral and antioxidant content of the diet trigger systemic inflammatory processes, increasing pain sensitivity in central and peripheral nerves, and paving the way for pain to become pathological. By improving the nutritional status of painful individuals, eliminating painpromoting nutritional groups from the diet, and including some nutritional supplements in a controlled manner, improvement in painful conditions can be achieved, and individuals' quality of life and functionality can be improved. Nutritional status, dietary modifications, food items and other nutritional factors that are associated with pain study occupies an important place among the topics of current research. In this study, a review of the studies that relate nutrition and diet to pain is presented.
Keywords: Pain; inflammation; nutrition; diet; food
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