Postherpetic Neuralgia

In post-herpetic neuralgia, dietary factors act as modulators influencing the pain threshold rather than as direct causes. Capsaicin stimulates TRPV1 receptors, which can further excite already hypersensitive peripheral nerves. Alcohol hinders nerve recovery through peripheral neuropathy, sleep disturbance, and B vitamin deficiency. Refined carbohydrates and trans fats indirectly worsen neuroinflammation by increasing the systemic inflammation index (CRP). On the other hand, EPA and DHA contribute to nerve myelin reconstruction and anti-inflammatory effects, while vitamins B12 and B6 are essential for maintaining nerve function. In Korean traditional medicine, spicy foods and alcohol are viewed as promoting internal heat, while sweet and greasy foods are seen as generating dampness and turbid energy, reinforcing damp-heat toxins already remaining in the meridians. This further obstructs the circulation of Qi and blood, leading to the worsening of pain. Conversely, foods that help reduce heat and expel dampness (such as bitter melon, lotus root, and burdock) aid in alleviating residual damp-heat. At Dongjedang, we advise that combining dietary guidance with treatment to establish a lifestyle that prevents the accumulation of damp-heat internally is key to maintaining the long-term effects of the treatment.