evaluation of low-fat diet on migraine headache severity: a systematic review

Recurrent headaches and related symptoms are the hallmark of migraine, a chronic neurological disorder that severely affects quality of life. Although pharmaceutical treatments continue to be the mainstay of care, dietary changes have become a potential adjunctive tactic. This thesis thoroughly examines the data on how well a low-fat diet can lessen the intensity of migraine headaches. We looked through electronic databases to find observational studies and clinical trials assessing the connection between migraine outcomes and fat intake. The methodological quality of the studies that met the inclusion criteria was evaluated, and the results were synthesized. There is evidence that, following a low-fat diet, which is generally defined as consuming less than 20–25% of daily energy from fat, there are decreased migraine frequency, intensity, and duration. Improvements in secondary outcomes, such as less phonophobia, less photophobia, and less need for rescue drugs, are also reported. The stabilization of serotonin pathways, enhanced vascular regulation, and decreased synthesis of pro-inflammatory lipid mediators are some of the hypothesized mechanisms underlying these results. Despite encouraging results, limitations like small sample sizes, dietary protocol heterogeneity, and difficulties with long-term adherence underscore the need for more extensive, carefully planned randomized controlled trials. According to the overall findings of this systematic review, a low-fat diet is a practical and possibly successful non-pharmacological strategy for reducing the intensity of migraines, and it merits more research in clinical settings.