Data suggests that a Mediterranean diet with lots of oily fish may help reduce migraines.Around 10 million people in the UK are affected by migraines. Women are three times more likely than men to suffer from this condition. Despite the availability of many new treatments in recent years, many still experience pain.Both Omega-3 and Omega-6 fat acids are precursors to pain-regulating molecules called Oxilipins. The former have pain-reducing effects while the latter increase pain.Dr Christopher Ramsden, from the National Institute on Aging, Baltimore, USA, and his colleagues wanted to see if altering the ratio of these fats within people's diets could have an impact on the severity or frequency of migraines.They randomly selected 182 patients with migraine headaches that occurred between 5 and 20 days per month and assigned them one of three diets over 16 weeks. One that raised Omega-3 but maintained Omega-6 fatty acid levels; another that raised Omega-3, but lowered Omega-6; and one that was both higher in Omega-3 and lower in Omega-6. The control diet included the usual amounts of both fatty oils.These diets were created to be as similar as possible. The main differences between them were the type of butter or oil used and the primary protein source (e.g. Participants were given oily fish and low-fat poultry.Research published in British Medical Journal found that both interventional diets had higher levels of pain-reducing oxylipin than the control diet. The frequency of migraines was also reduced by 1.3 hours per day and two headache days per month for people in the high Omega-3 group and by 1.7 hours per day and four headache day for those who eat a high-Omega-3 or low-Omega-6.Although the severity of headaches was not reduced by diets, there was an increase in the number of headaches.However, the majority of participants were women so the approach might not work for children, men, or older adults. It is also unknown if other sources of Omega-3 fat acids are effective. Vegetarians and others concerned about sustainability and fish stocks may also benefit from this approach, according to Dr Duane Mellor who is a registered dietitian at the University of Aston.Tom Sanders, an emeritus professor in nutrition and dietetics at Kings College London, stated that it is not clear if the benefits are solely due to changes in Omega-3 Fatty Acids. He said, "For example, increasing intakes of salmon can increase the intakes of vitamin D and selenium, as well as long-chain omega-3 fat acids."
