Fibromyalgia is a complex, chronic disorder characterized by widespread musculoskeletal pain, fatigue, sleep disturbances, and cognitive dysfunction. While pharmacologic treatments remain the mainstay of symptom management, their long-term efficacy is limited and often accompanied by undesirable side effects. As a result, there is growing interest in non-pharmacologic interventions, particularly dietary therapies. Emerging literature suggests that whole food plant-based (WFPB) diets, which emphasize fresh fruits, vegetables, legumes, and whole grains while eliminating animal products and processed foods, may reduce systemic inflammation, improve pain thresholds, and enhance overall quality of life in chronic pain populations. Preliminary studies have shown promising associations between plant-based eating patterns and reductions in pain, fatigue, and depressive symptoms in fibromyalgia patients; however, evidence remains limited by small sample sizes, heterogeneous dietary definitions, and varying outcome measures. This literature review synthesizes current evidence on the potential role of WFPB diets in fibromyalgia management, highlights biological mechanisms underlying dietary influence on pain and inflammation, and identifies methodological gaps in the literature. By synthesizing and critically evaluating existing literatures, this review is both an exploratory commentary and a call for further research on the role of WFPB diets in fibromyalgia.
Stella Lee (Fri,) studied this question.