Smokers are more likely than nonsmokers to report pain syndromes

Smokers are much more likely to report problems with persistent musculoskeletal pain than non-smokers, according to a new study reported in the Journal of Pain, published by the American Pain Society.

Researchers from the University of Kentucky School of Public Health surveyed more than 6000 women participating in the Kentucky Women’s Health Registry, which regularly polls women on health-related issues to better understand the state’s disease burden. The study was intended to assess the association of smoking with the presence of different types of chronic musculoskeletal pain.

Only two states have a higher smoking prevalence than Kentucky, estimated at 25 percent. The state also ranks first in smoking-related deaths per capita among women.

Several previous studies have linked smoking and chronic pain, especially low back pain. The consensus of past research is that smokers of both sexes are more likely than nonsmokers to report pain syndromes.

The Kentucky researchers categorized survey respondents according to age and smoking status, with smokers further classified by their amount of daily cigarette intake. Respondents also were asked about pain symptoms and if they had been diagnosed with musculoskeletal pain disorders, such as fibromyalgia and low-back pain. Pain variables selected for analysis were the presence or absence of low-back pain, neck pain, sciatica, nerve pain, fibromyalgia, joint pain and pain all over the body.

The study findings showed that smokers are significantly more likely to report chronic pain than nonsmokers. Daily smokers were two times more likely to report pain than non smokers. Those who smoke a pack or more a day also were most likely to report a high burden of chronic pain.

The authors noted that smoking-induced coughing increases abdominal pressure and back pain and nicotine may decrease pain thresholds by sensitizing pain receptors. The study also showed a dose-dependent relationship between smoking frequency and having chronic pain syndrome. This may indicate that smoking cessation treatments could be helpful for chronic pain management therapy.

Author: American Pain Society, Smoking Linked with Chronic Pain, August 23, 2011

Scientists recommend eating gazpacho as soon as it is prepared

In summer, more dishes like gazpacho – a cold soup containing raw vegetables, bread, olive oil and vinegar – are consumed. A new study has revealed that ingredients’ vitamin C content as well as other organic acids is lower in the resulting mixture, meaning that it should be eaten immediately after preparation.

Is it true that cutting fruit and boiling vegetables cause vitamin loss? A new study has examined gazpacho, one of the most popular Spanish summer dishes, comparing the levels of vitamin C (ascorbic and dehydroascorbic acid) and other organic acids (citric, oxalic, fumaric, malic and glutamic) found in each of the ingredients separately before preparation and in the resulting gazpacho.

“We found that the gazpacho showed a lower ascorbic/dehydroascorbic acid ratio than the vegetables used to prepare it,” explained Elena María Rodríguez, co-author of the study conducted by the Complutense University of Madrid and the University of La Laguna (Santa Cruz de Tenerife). She added: “This suggests that some of the vegetables’ antioxidant capacity is lost.”

Of the ingredients, peppers had the highest vitamin C content, followed by tomatoes, and then the gazpacho itself. In general, tomatoes and garlic contained the highest levels of organic acids, whereas cucumbers presented the lowest content. Garlic and onions had the highest concentrations of the main organic acids present, glutamic and citric, than the other vegetables.

The authors therefore recommend eating gazpacho as soon as it has been prepared, or “preserving it correctly so that the vegetables maintain their antioxidant characteristics.”

A drink to beat the heat

Gazpacho is a natural source of vitamins (A, C and E), carbohydrates, phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium and sodium. It also provides fibre and antioxidant substances such as lycopene, which gives tomatoes their red colouring, and carotenoids. Given its mineral salt content, it is considered to be isotonic as it prevents over-hydration during summer.

Although there are recipes for all tastes, gazpacho generally contains bread, olive oil, vinegar and raw vegetables (tomatoes, peppers, cucumbers, onions and garlic). Given its low calorie content, it is usually served cold during the hot summer months.

References:

C.M. Verde Méndez, E.M. Rodríguez Rodríguez, C. Díaz Romero, M.C. Sánchez Mata, M.C. Matallana González y M.E. Torija Isasa. “Vitamin C and organic acid contents in Spanish ”Gazpacho” soup related to the vegetables used for its elaboration process”. CyTA – Journal of Food 9(1): 71, mayo de 2011.

Photo: Javier Lastra

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