Background: #Sciatica is a common neuropathic pain condition associated with substantial functional disability. Emerging evidence suggests that #diet -induced inflammation may play a role in chronic pain development. However, the association between dietary inflammatory potential and clinical outcomes in sciatica remains unclear.
Methods: In this cross-sectional study, we enrolled 598 patients diagnosed with sciatica from two hospitals in Sichuan Province, China. The Dietary Inflammatory Index (DII) was calculated from food frequency questionnaires. Pain intensity and functional disability were assessed using the Visual Analog Scale (VAS) and Oswestry Disability Index (ODI), respectively. Serum C-reactive protein (CRP) was measured as an inflammatory biomarker. Correlation analysis, multivariable linear regression, mediation analysis, and restricted cubic spline models were applied.
Results: In adjusted models (n = 598; mean age 55.6 years, 47.5% male), higher DII scores were strongly associated with greater pain and disability. Each 1-unit increase in DII corresponded to a 0.48-point increase in VAS (β = 0.48, 95% CI: 0.42-0.53, partial R2 ≈ 0.31) and a 4.75-point increase in ODI (β = 4.75, 95% CI: 4.16-5.34, partial R2 ≈ 0.30; all p < 0.001). The magnitude of the association with VAS exceeded the commonly reported minimal clinically important difference (≈1.5 points) for leg pain, suggesting clinical relevance. DII was not significantly associated with CRP, and CRP did not mediate the DII-pain relationship. Nonlinear dose-response patterns were observed for both VAS and ODI.
Conclusion: Pro-inflammatory dietary patterns, as reflected by higher DII scores, are independently associated with greater pain and disability in patients with sciatica, not mediated by CRP but likely involving broader inflammation-related pathways. These findings highlight the potential role of anti-inflammatory nutritional strategies in the integrative management of sciatica.
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