diet rich in omega-3 fatty acids reduces the frequency of headaches compared to a diet with normal consumption of omega-3 and omega-6 fatty acids. About the new way to overcome the exhausting migraine is described in the article published in the BMJ log.
Omega-3 fatty acids are precursors of oxylypins – molecules involved in the regulation of inflammation and have an anesthetic effect. However, oxylypins resulting from omega-6 fatty acids, on the contrary, enhance pain and can provoke a migraine. To show that Omega-3 can be used in the fight against headache, scientists checked whether a diet rich in useful fatty acids is capable of increasing the level of anesthetic 17-hydroxidochaseanic acid (17-HDHA).
182 people took part in the study (88 of them) with migraine headaches, which continue from 5 to 20 days a month. Volunteers randomly divided into three groups, each of which adhered to its diet for 16 weeks. The control diet consisted of a typical amount of oh-3 and omega-6 fatty acids consumed. The remaining two diets (intervene) were characterized by elevated levels of omega-3, but in one of them the level of consumed omega-6 fatty acids remained the same, and in the other was reduced. Volunteers also filled out a questionnaire that estimates the impact of the headache on the quality of life (HIT-6).
As a result, in 16 weeks, both interventional diets contributed to an increase in the level of 17-HDHA compared to the control diet, and although the HIT-6 indicators have improved in both interventional groups, they did not differ statistically significantly from the control group. At the same time, Omega-3 fatty acids reduced the duration of headaches by 1.3 hours a day and two days a month. If at the same time the level of consumed omega-6 fatty acids reduce, then the duration will decrease by 1.7 hours a day and for four days a month.