Texas Tech University - Department of Nutritional Sciences
Lubbock, Texas, 79409, United States
NCT Number: NCT03173755
In order to better understand how pre-existing pain and also discomfort/enjoyment during exercise may influence physical activity and be related to body weight the investigators are seeking to examine these as they relate to overweight/obesity compared to normal weight individuals. Ultimately, the investigators think that people with obesity may have more and be more sensitive to pain and have lower discomfort tolerance that may lead them to experience exercise more negatively. In the real world, this could result in them stopping exercise sooner or avoiding exercise all together. Therefore it is important for the investigators to begin to understand this issue better. In addition, some preliminary studies in animals suggest that the quality of the diet may influence pain sensitivity. This has yet to be examined in humans. As such the investigators will examine whether self-reported diet quality and also some markers in participants' blood that can tell the investigators about the recent quality of a person's diet, are related to the measures of pain, enjoyment and discomfort during exercise.
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Notify Me18 year–60 year
All sexes
Observational
Lubbock, Texas, 79409, United States
Only the study team can determine whether someone qualifies for participation.
Inclusion criteria
Exclusion criteria
Time frame: Baseline
Comparison of self-report measurement of pain (Short Form McGill Pain Questionnaire) according to BMI (weight and height will be combined to report BMI in kg/m2).
Time frame: Baseline
Comparison of self-report measurement of pain (Subjective Pain Rating Scale) according to BMI (weight and height will be combined to report BMI in kg/m2).
Time frame: minute zero through minute 42 of single exercise testing session (pre- post- session)
Comparison of physical activity-induced pain (Subjective Pain Rating Scale) according to BMI (weight and height will be combined to report BMI in kg/m2).
Time frame: Baseline
Comparison of self-report measurement of pain (Short Form McGill Pain Questionnaire) according to diet quality index (DQI; is a factor analytically derived composite score of 5 nutritional quality biomarkers <plasma alkylresorcinol, Omega-3 index, serum fatty acid composition, serum carotenoids, and serum selenium>.)
Time frame: Baseline
Comparison of self-report measurement of pain (Subjective Pain Rating Scale) according to diet quality index (DQI is a factor analytically derived composite score of 5 nutritional quality biomarkers < plasma alkylresorcinol, Omega-3 index, serum fatty acid composition, serum carotenoids, and serum selenium>.)
Time frame: Baseline
Comparison of objectively measured pain tolerance (Dolorimetry) according to BMI (weight and height will be combined to report BMI in kg/m2).
Texas Tech University
Other
Relationships of Pain, Discomfort and Enjoyment During Exercise to Weight Status and Diet Quality.
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