Nutrition and Pain Study
- Conditions
- SCI - Spinal Cord Injury
- Registration Number
- NCT07179588
- Lead Sponsor
- University of Miami
- Brief Summary
The purpose of this research is to assess the effectiveness of a nutrition intervention on diet quality in managing pain in individuals with spinal cord injury (SCI).
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- NOT_YET_RECRUITING
- Sex
- All
- Target Recruitment
- 30
- Adults (≥18 y)
- With SCI (motor complete or incomplete American Spinal Injury Association Impairment Scale (AIS) A-D, paraplegia or ventilator-independent tetraplegia)
- Have chronic pain
- Adults unable to consent Individuals who are not yet adults (infants, children, teenagers)
- Pregnant women (self-report)
- Prisoners
- Those not meeting inclusion criteria will be excluded (e.g., no pain).
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- SINGLE_GROUP
- Primary Outcome Measures
Name Time Method Change in pain rating as measured by the Numerical Rating Scale Baseline, 4-months (after intervention) The primary pain outcome will be measured using a 0 to 10 numerical rating scale (NRS) of average pain intensity during the past week, with higher scores indicating higher pain intensity.
Change in neuropathic pain severity as measured by the Neuropathic Pain Symptom Inventory Baseline, 4-months (after intervention) Neuropathic pain severity outcome will be measured using the Neuropathic Pain Symptom Inventory (NPSI; 0-100) with higher scores indicating greater pain levels. This neuropathic pain rating will be captured at baseline and after the intervention period (4 months).
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
University of Miami
🇺🇸Miami, Florida, United States
University of Miami🇺🇸Miami, Florida, United StatesAlicia Sneij, PhDPrincipal InvestigatorElizabeth Felix, PhDPrincipal Investigator