Linoleic acid, a polyunsaturated fatty acid commonly found in vegetable oils such as corn and soybean oil, as well as in some nuts and seeds, has been investigated for its potential involvement in migraine pathogenesis.

Research indicates that modern diets, which are often high in linoleic acid and low in omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may influence migraine frequency and severity through their effects on pain-regulating lipids, known as oxylipins.

A study funded by the National Institutes of Health found that a diet higher in fatty fish, which are rich in EPA and DHA, led to significant reductions in the frequency and intensity of migraine headaches compared to a diet higher in vegetable-based fats and oils. The study, which involved 182 adults with frequent migraines, demonstrated that diets low in linoleic acid and high in omega-3 fatty acids could reduce migraine-related pain by soothing inflammation in pain processing pathways, including the trigeminal nerve.

Further research published in The BMJ supports these findings, indicating that diets altering the balance of omega-3 and omega-6 fatty acids can impact bioactive mediators involved in headache pathogenesis, thereby decreasing the frequency and severity of headaches in individuals with migraines. This suggests a potential role for dietary interventions targeting these fatty acids in migraine management.

These studies highlight the importance of dietary components in migraine pathogenesis and suggest that targeted dietary changes, specifically increasing intake of omega-3 fatty acids while reducing linoleic acid, could offer a complementary approach to traditional migraine treatments, potentially enhancing patient outcomes and reducing reliance on medications.