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Dietary control of chronic maxillofacial pain
Author(s) -
Seltzer Sameul
Publication year - 1985
Publication title -
dental traumatology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.82
H-Index - 81
eISSN - 1600-9657
pISSN - 1600-4469
DOI - 10.1111/j.1600-9657.1985.tb00568.x
Subject(s) - medicine , chronic pain , pain control , reduction (mathematics) , anesthesia , physical therapy , geometry , mathematics
Chronic maxillofacial pain has been treated with a therapeutic diet consisting of approximately 80% carbohydrate, 10% protein and 10%, fat content, plus 3 g supplementary tryptophan daily. Overall, the treatment has been found to be 62% effective, as measured by either elimination of pain or at least a 50%, reduction in pain intensity. Pain reduction as measured by mean pain rating scales, increased linearly with the passage of time.