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Nutrition

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Fibromyalgia

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Abstract

Fibromyalgia is a syndrome characterized by widespread pain and is commonly associated with fatigue, muscle tenderness, and headaches. The current body of knowledge regarding the pathogenesis of fibromyalgia suggests that diet has the potential to both exacerbate and diminish symptoms common to this disorder. A greater understanding of the role that oxidative stress, mineral deficiencies, and dietary excitotoxins play in the disease process has encouraged numerous therapeutic studies. Trial investigations of antioxidant therapies and structured diets emphasizing plant-based foods have produced encouraging results. However, conflicting outcomes or confounding factors continue to compromise much of the available evidence concerning nutrition and its relationship to fibromyalgia. More studies are needed to create specific clinical recommendations regarding diet and supplement use in fibromyalgia.

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Authors and Affiliations

  1. Department of Anesthesia, UCSF Pain Management Center, San Francisco, CA, USA

    Donald Eli Lynch MD

  2. Department of Anesthesiology, Northwestern University Feinberg School of Medicine, Chicago, IL, USA

    Geeta Nagpal MD

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  1. Donald Eli Lynch MD
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  2. Geeta Nagpal MD
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Correspondence to Donald Eli Lynch MD .

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Editors and Affiliations

  1. Voluntary Faculty, Department of Anesthesiology, Center for Pain Medicine, University of California San Diego,, Lexington, South Carolina, USA

    Erin Lawson, MD

  2. Professor of Clinical Anesthesiology,Chief, Division of Pain Medicine, Department of Anesthesiology, University of California San Diego, La Jolla, California, USA

    Mark S. Wallace, MD

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Eli Lynch, D., Nagpal, G. (2015). Nutrition. In: Lawson, MD, E., Wallace, MD, M. (eds) Fibromyalgia. Springer, Cham. https://doi.org/10.1007/978-3-319-15820-4_12

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  • DOI: https://doi.org/10.1007/978-3-319-15820-4_12

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