Remission of Fibromyalgia & Resolution of Depression in a 48-Year-Old Female Following Chiropractic Care to Reduce Vertebral Subluxation: A Case Study & Review of Literature

The Annals of Vertebral Subluxation Research published a case study on August 24, 2020 describing the positive health outcomes and resolution of fibromyalgia and depression in a forty-eight-year-old female undergoing chiropractic care. Fibromyalgia is characterized by 11 or more tender points and chronic pain in all four quadrants of the body.

“This disease more commonly effects women with a 9:1 ratio and is present in all ethnic groups, climates, and cultures. This syndrome affects approximately 2-7% of the United States population.”

Fibromyalgia is chronic and out of the time debilitating in nature. Pharmacological treatments have not been very effect. Three interventions with the strongest evidence support include low-dose antidepressant medications, light aerobic exercise, and cognitive behavioral therapy.

In this case study, a 48-year-old female presented to the chiropractor with a diagnosis of fibromyalgia made 13 years prior, neck, shoulder, and upper-mid back pain. She also had complaints of lower back pain that radiated down the legs, headaches, dizziness, and Meniere’s disease. Also, a loss of sleep and painful menses. The patient was being treated with Flexeril three-times per day for fibromyalgia for over five years. She had also been taking Lexapro for depression due to fibromyalgia for six months.

A chiropractic exam was performed, which included a posture analysis, motion and static palpation, and x-rays. The exam revealed vertebral subluxations at C1, and C5-T1. Sitting, walking, standing and actives of daily living were all limited by pain. Very severe thoracic and lumbar myospasms and tender nodules throughout her thoracic and lumbar spine were revealed upon physical examination. The chiropractor also observed a leg length inequality, in which the left leg was a half inch short in the prone position.

The patients original treatment plan was 12 weeks, 3 times a week. The chiropractor’s primary goal at each appointment was to locate and correct any vertebral subluxations present, determined by leg length inequality and motion palpation of the spine. When a subluxation was present, they were addressed using high velocity, low amplitude adjustments, or the “diversified” technique, or the Laney instrument depending on the segment. 

After the initial intensive care plan, her Back Pain Index (BPI) and Neck Pain Index (NPI) were significantly improved. Her cervical rotation to the left normalized after being decreased. And she now described her back pain as minor, as opposed to severe initially. After 6 months of care, she experienced over 75% relief in symptoms. Her medical doctor changed her diagnosis to remission of fibromyalgia. She is still under chiropractic are once a week.

The findings in this case study suggest chiropractic adjustments to reduce vertebral subluxation may benefit patients who suffer from fibromyalgia.

IMPORTANT ANNOUNCEMENTS!

FRIENDS & FAMILY WEEK: NOVEMBER 9TH-12TH! Encourage your friends and family to stay healthy this holiday season by scheduling them a visit to the Chiropractor. New Patients receive their 1st Visit FREE, this entire week. Schedule ahead of time, as spaces fill up quickly and are limited.

Reminder to everyone that we will be CLOSED on Thanksgiving Day and through that weekend. We will be open for regular hours, Monday, November 30th.

Newsletter References:

Annals of Vertebral Subluxation Research, Volume 2020

Food Network Magazine

Recipe: Spiced Chicken and Kale Bowls

FOR THE SQUASH

1 acorn squash (1 pound), halved, seeded and sliced 1/2 inch thick

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

FOR THE CHICKEN

2 skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

FOR THE SALAD

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 teaspoons dijon mustard

2 teaspoons honey

1 small shallot, minced

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 5-ounce package baby kale

1 9-ounce package cooked lentils (1 1/2 cups)

Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping

1. Make the squash: Put a rimmed baking sheet in the oven; preheat to 450 degrees. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes.
2. Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing.
3. Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.

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