Study of Body Composition, Pain, and Inflammation in Adults With Spinal Cord Injury Comparing Responses to High Fat and Moderate Fat Meals

What this Trial Is About

Researchers are studying adults aged 18 to 70 years with chronic spinal cord injury to understand how body composition relates to pain, pain sensitivity, and inflammation after eating meals with different fat levels. The study aims to compare changes in inflammatory markers and pain sensitivity following a high-fat meal versus a moderate-fat meal, and to explore how body fat influences these responses. Participants will take part in two test sessions about a week apart, receiving either a moderate-fat liquid meal followed by a high-fat liquid meal, or vice versa. Both meals contain powdered protein and complex carbohydrates blended with coconut oil and peanut butter, adjusted to achieve the desired fat content for each meal type. During the study, blood samples will be collected at multiple time points up to 400 minutes after meal ingestion to measure changes in inflammatory markers, specifically Interleukin-6, and pain sensitivity responses. Researchers will analyze the peak changes and correlations between inflammation and pain sensitivity. The study involves randomized assignment to meal order and includes detailed monitoring and assessments over the test periods.

Association Between Body Composition and Pain in Spinal Cord Injury