The influence of food on pain perception in healthy human volunteers

The aim of this study was to investigate if food could reduce pain perception in a group of 16 healthy human Volunteers (8 male and 8 female), and to explore the differential effects of macronutrient composition on the response to cold-induced pain. All subjects underwent the cold presser test (CPT) on 3 occasions in a counterbalanced order, before and after administration of isoenergetic high-fat low-carbohydrate (CHO) and high-CHO low-fat meals, and when no meal was given. The CPT was carried out 4 times on each test day, once before the meal, and 0.5, 1.5, and 2.5 h after the meal, and at the equivalent times on the day when no food was given. Radial pulse and blood pressure measurements and visual analogue scales of mood/emotional state were carried out before and after each CPT. Mean pain scores were significantly reduced following both meals compared with the no-food condition. The maximum reduction in pain occurred 1.5 h after ingestion, and a significantly greater effect was exerted by the high-fat low-CHO meal compared with the high-CHO low-fat meal. These results demonstrate that food, particularly when rich in fat, significantly reduces the pain induced by the cold presser stimulus in healthy human subjects. (C) 1997 Elsevier Science Inc.