Dietary alteration of certain fatty acids can reduce severity of headaches
Migraine is one of the largest causes of disability in the world. Existing treatments are often not enough to offer full relief for patients. A new study published in
The BMJ demonstrates an additional option patients can use in their effort to experience fewer migraines and headaches - a change in diet.
Our ancestors ate very different amounts and types of fats compared to our modern diets. Polyunsaturated fatty acids, which our bodies do not produce, have increased substantially in our diet due to the addition of oils such as corn, soybean and cottonseed to many processed foods like chips, crackers and granola.
Migräne mit der richtigen Ernährung lindern
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Changing consumption of certain fatty acids can lessen severity of headaches
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IMAGE: Participants in an NIH funded study put on a diet lower in vegetable oil and higher in fatty fish saw a reduction in their monthly migraine headache pain levels. view more
Credit: UNC Healthcare Department of Nutrition and Food Services
A diet higher in fatty fish helped frequent migraine sufferers reduce their monthly number of headaches and intensity of pain compared to participants on a diet higher in vegetable-based fats and oils, according to a new study. The findings by a team of researchers from the National Institute on Aging (NIA) and the National Institute on Alcohol Abuse and Alcoholism (NIAAA), parts of the National Institutes of Health; and the University of North Carolina (UNC) at Chapel Hill, were published in the July 3 issue of