According to a new study published in the British Medical Journal, people with frequent migraine headaches who had a higher intake of Omega-3 Fatty acids, experienced a reduction in both the severity and frequency of Migraines. The types of Fatty Acids individuals get from food seem to play a role in either preventing or promoting Migraines. Modern diets higher are higher in Omega 6 Fatty Acids like Linoleic Acid and lower in Omega-3 Fatty Acids which contain EPA and DHA.
Over 180 people who experienced migraines from 5 to 20 times each month participated in this 16 week study. Participants were randomly assigned to consume one of three diets and a modified double-blind design was utilized:
- A diet with increased EPA and DHA and a Linoleic acid level equal to the average US diet.
- A diet with increased EPA and DHA and reduced Linoleic Acid.
- A control diet with EPA, DHA and Linoleic Acid levels equal to the average US diet.
All participants completed the HIT-6 (Headache Impact Test), a questionnaire which measures how participant’s headaches impacted their quality of life. The questionnaires were given both at the onset of the study and at the end of the study. Researchers also measured participant’s blood plasma 17-HDHA (17-hydroxy docosahexaenoic acid) which is a precursor of Oxylipins. Oxylipins are formed from Essential Fatty Acids. Oxylipins derived from EPA and DHA may reduce pain, while Oxylipins derived from Linoleic Acid may increase pain. Additionally participants kept a daily headache diary.
Participants who were given either of the 2 modified diets had less headache hours overall, in addition to fewer hours of severe or moderate headaches daily and less days with headaches per month when compared with the participants who were given the control diet. Participants who received the diet with higher EPA and DHA and lower Linoleic Acid had fewer day with Migraines than participants with diets containing higher EPA and DHA and average Linoleic Acid. Additionally Plasma 17-HDHA levels were higher in participants on the modified diets when compared to the control group.
Researchers concluded that increased intakes of Omega-3 Fatty Acids (EPA and DHA) can reduce the severity and frequency of headaches. Additionally reducing the amount of Omega-6 fatty acids (Linoleic Acid) consumed could lead to even greater benefits for reductions in Migraine Headache frequency and severity.
Further studies are needed.
Here is some additional information about Omega-3 Essential Fatty Acids:
Chemically a fatty acid is an organic acid with an acid group at one end of its molecule and a methyl at the other end. Fatty acids are categorized in the Omega groups 3, 6 or 9 according to the location of their last double bond.
An Essential Fatty Acid is a fatty acid that the body cannot manufacture by itself, in other words they must be obtained through supplementation or through foods. There are 2 fatty acids that are designated as essential fatty acids: linoleic acid and alpha-linolenic acid. There are more fatty acids than these 2 specific essential fatty acids found in the Omega 3-6-9 groups but a healthy body may be able to manufacture them as long as there is enough linoleic acid and alpha-linolenic acid, so they are considered non-essential fatty acids. There are however certain health benefits to be obtained by intaking some of the non-essential fatty acids directly, especially in the case of the Omega 3 fatty acids.
The Need for More Omega 3
Humans evolved on a diet that had approximately a 1:1 ratio of Omega-6 to Omega-3 Essential Fatty Acids (EFA), today our Western diet contains a ratio of 15:1 – 16.7:1. A typical Western diet is deficient in Omega-3 Fatty Acids and has an overabundance of Omega-6 Fatty Acids when compared to the diet in which humans evolved and their genetic patterns were established. In a study done by The Harvard School of Public Health over 96,000 deaths in the US were attributed to being caused by an Omega-3 deficiency. Other research shows that excessive amounts of Omega-6 fatty acids and high Omega-6/Omega-3 ratios promote many types of diseases like autoimmune and inflammatory diseases, cancer and cardiovascular disease. It is obvious that increasing Omega-3 Fatty Acid intake is necessary for a healthier population.
Molecular Distillation
The public was made aware of excessive levels of mercury, a neurotoxic heavy metal, as well as PCBs and other toxic organic compounds found in certain fish species from a well-publicized federal advisory in 2001. It was determined that fish oil supplements could also be subject to excessive levels of these neurotoxins. It makes choosing a “CLEAN” fish oil even more important than ever. For this very reason Viva Vitamins uses pure, high quality, molecularly distilled Omega-3 EPA/DHA fish oil in the products they manufacture. Molecular distillation is a process where all heavy metals and PCBs are virtually removed from the fish oil. Additionally extensive testing is performed to verify that all federal standards of purity have not just been met but have been surpassed.
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