Pain might be a chronic condition that negatively influences quality of life. Although medical treatment, physiotherapy, and interventional procedures are used to manage pain, some nutritional and dietary suggestions have been reported to effectively decrease pain by reducing inflammation. A healthy diet may influence the conduction and sensation of pain by acting on neurophysiological signaling. The potential impact of nutrition in managing persistent pain is a significant factor for clinicians. Several systematic reviews indicate that preferring a diet including fruits, vegetables, long-chain and monounsaturated fats, antioxidants, and fiber may alleviate the presence and severity of pain and positively impact well-being. On the contrary, an unbalanced diet, diets containing a lot of saturated fat, carbohydrates, and an inadequate content of vitamins, minerals, and antioxidants are triggers for systemic inflammatory processes, increased pain sensitivity in the nerves, and the development of pathological pain. The associations between nutritional status, dietary modifications, nutrients, and pain have been investigated in this chapter and aimed to review the studies in this field.