Bakshi R, Stansel B, Strath L, et al. - This study sought to evaluate the preliminary associations between various nutrients and outcomes assessed in Quantitative Sensory Testing (QST) in individuals with chronic low back pain (cLBP). Researchers included 80 individuals with cLBP as a part of an ongoing study. Furthermore, a diet recall was delivered to evaluate food intake 24 hours prior to pain testing and used to estimate a nutrient profile for each individual. They further obtained self-reported QST pain measures. The associations between these variables were analyzed by using correlation analyses. The data exhibited that in cLBP participants, dietary cholesterol was significantly correlated with pain scores in multiple modalities, indicating potential effects at multiple nociceptive fibers. The study demonstrates that it is possible that excess cholesterol peroxidation may be influencing inflammation and subsequent increases in pain sensitivity via oxidative stress in this population. The data reveal racial and Socioeconomic Differences in Chronic Low Back Pain