We examined how the balance of omega-6 and omega-3 polyunsaturated fatty acids (PUFAs) influences headache intensity. The study included 605 adults and focused on various chronic pain conditions, including orofacial pain, headache, low back pain, irritable bowel syndrome, and bodily pain.
The findings revealed that a higher ratio of omega-6 to omega-3 fatty acids was linked to increased pain intensity across several conditions, particularly in headaches. Interestingly, docosahexaenoic acid (DHA), a specific type of omega-3 fatty acid, was found to have a strong inverse relationship with pain intensity, indicating that higher levels of DHA may help reduce headache severity.
However, it’s important to note that while the study found a consistent association between the overall ratio of omega-6 to omega-3 and headache intensity, it did not isolate the effect of DHA alone on headaches. This suggests that while DHA may be beneficial, its exact impact on headache pain requires further investigation to fully understand its role.