Migraine Intensity and Frequency Reduced with Omega-3 Fatty Acid Intervention

Migraine pain is excruciating and can debilitate.

The Standard American Diet (SAD) is low in omega-3 fatty acids – eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and high in omega-6 linoleic acid (LA).

As the ratio of omega-6 fatty acids to omega-3 fatty acids increases, the body’s overall inflammation increases. The ideal ratio of the two fatty acids should not exceed 4:1, with 1:1 being optimum for excellent health.

A study was done to test the efficacy of omega-3 fatty acids and migraine pain.

The Migraine Study

https://www.healthline.com/health-news/fatty-acids-found-in-fish-can-help-reduce-migraine-pain. The study found that increased omega-3 fatty acids and fewer omega-6 fatty acids reduced the severity, intensity, and frequency of migraine headaches. Salmon, tuna, and sardines contain high levels of omega-3 fatty acids. Not everyone likes the taste of fish, especially those considered oily fish like salmon and tuna.

Study Details

http://press.psprings.co.uk/bmj/july/headache.pdf. The study consisted of 182 participants in the United States for a total of sixteen weeks. One group, the H3 group, increased the quantity of EPA and DHA fatty acids. The second group, the H3-L6 group, had the same level of increased EPA and DHA and reduced levels of LA. The control group ate foods consistent with normal daily allowances for omega-3 and omega-6 fatty acids.

The groups were balanced with regards to age and the number of migraines per month. In addition, bioactive oxylipins were measured throughout the study. Oxylipins are formed from essential fatty acids and function as metabolic regulators on various organs and cells in the human body.

Some oxylipins are inflammatory, and others are anti-inflammatory and assist in repair processes in the body, especially those resulting from tissue injury. Most oxylipins are created from LA.

Increasing omega-3 fatty acids reduced migraine severity and frequency. Removing LA and keeping elevated levels of omega-3 fatty acids had a more robust lowering of migraine severity and frequency than the H3 and Control groups.

Migraine pain can be treated by increasing omega-3 fatty acids and reducing omega-6 fatty acids. https://www.bmj.com/content/374/bmj.n1448

Conclusion

Doctors usually do not prescribe natural foods as treatments because the FDA does not approve them. But, legally, they are required to prescribe drugs known to be safe and effective for treatments. This study might open the door for future studies to determine other natural options that prove safe and effective for pain treatment.

Live Longer & Enjoy Life! – Red O’Laughlin – RedOLaughlin.com

 

 


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