The Relevance of Diet in Musculoskeletal Clinical Practice—A Narrative Review

Musculoskeletal (MSK) pain is a multifaceted problem, with many contributors. The assessment of these contributions by clinicians has evolved to include not only the musculoskeletal and nervous systems, but also psychosocial contributions. Nutrition, however, has not been considered as a potential contributor in the same way, despite a significant body of evidence showing that amending one’s diet may significantly reduce pain and inflammation. Historically, when the biomedical model was considered the gold standard for patient management, MSK medicine failed to adequately manage a significant cohort of patients, owing to potential psychosocial contributors to pain and disability being largely ignored. This review argues that clinicians may be making the same mistake with diet, failing to grasp the relevance of nutrition in MSK pain states. Clinicians should consider utilising a ‘nutritionally-informed’ approach for their patients, encouraging a reduction in ultra-processed foods and refined carbohydrates, whilst encouraging a focus on nutrient dense whole-foods.