New research from the University of South Australia shows that a healthy diet can significantly reduce chronic pain, not just support weight loss.
In a study of 104 Australian adults living with overweight or obesity, participants who improved their diet over three months experienced much less joint and muscle pain. These benefits were not solely due to weight loss.
Lead researcher and PhD candidate Sue Ward says this finding highlights the independent role of diet in managing chronic musculoskeletal pain—one of the most common and disabling conditions globally.
The study reduced participants’ daily energy intake by 30% following the Australian Dietary Guidelines. Participants ate more fruits, vegetables, whole grains, and lean proteins, while reducing alcohol and junk foods.
After three months, participants improved diet quality by 22%, reduced musculoskeletal pain from 50% to 24%, and reported lower pain severity and better quality of life. Most lost about seven kilograms.
Crucially, researchers found that improvements in pain were directly linked to better diet quality—not just body weight or fat loss.
Co-researcher Dr Alison Hill emphasizes that eating well improves day-to-day wellbeing and pain levels, reinforcing the power of nutrition in both physical and mental health.
This study offers hope for people with chronic pain and highlights diet as a key strategy in pain management.
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