The fatty acids found in certain fish may help reduce the frequency and severity of migraine symptoms. This is according to a new study that measured possible effects of diet in 182 participants over 16 weeks. Types of fish such as salmon, tuna and sardineshigher amounts of omega-3 fatty acids. For people for whom fish consumption is not a problem, experts recommend adding some to your regular breakfast, lunch and dinner.
How migraine symptoms can be prevented by eating fish
According to the study authors, people living with migraines should consider consuming more fatty fish and krill oil. The subjects had an average of 5 to 20 migraine attacks per month, with 67 percent meeting the criteria for chronic migraine. The research team divided participants into three dietary groups, with each group consuming different amounts of fatty acids. The omega-3-6 and 9 fatty acids as well as linoleic acid are already known to be precursors of the body's natural pain signals. The researchers claim that these types of diets have the potential to reduce the number and duration of headaches per day, as well as moderate to severe symptoms of migraine, compared to the control diet. This should explain how natural remedies andDietary changes to combat migraine symptomsworks. When fish eat phytoplankton, they synthesize and store the fatty acids they consume in their tissues. When people eat fish, they also absorb these fats.
So this research also suggests that the amount of omega-3 fatty acids in the diet depends on what the fish eat. Fish, especially cold-water fatty fish such as salmon as well as mackerel, tuna, herring, sardines and fish oils such as krill oil, are excellent sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). For example, people who usually have eggs and toast for breakfast can add sardines as a spread. Lunch salad can easily be improved with a piece of grilled fish or tuna. If dinner consists of pasta, salmon goes perfectly with it. 100 grams of such fish species contain at least 1000 mg of omega-3 fatty acids. Seafood and fish, such as mussels, squid, sea bass or pike perch, contain around 500 to 1000 mg of healthy fatty acids. Slightly less of it (250 mg) is found in shrimp, lobster, scallops, tilapia and cod. Other fish and shellfish giventhis studyWe would recommend that they also provide some omega-3 fatty acids, just smaller amounts per serving.
