Mya Care Blogger 14 Jun 2023

What is Epilepsy

One of the most prevalent neurological disorders, epilepsy is characterized by recurrent seizures that affect millions of people worldwide. Seizures occur as a result of abnormal electrical activity in the brain, leading to a wide range of symptoms, from momentary loss of awareness to convulsions. While medications are commonly used to manage seizures, research has shown that diet can also play a crucial role in the management of epilepsy. A healthy diet is important for overall well-being, but for individuals with epilepsy, it can have a profound impact on seizure control and quality of life.

The connection between diet and epilepsy has been recognized for centuries. Fasting was used as a therapeutic approach for epilepsy as early as ancient Greek times. However, it was the development of specific dietary interventions, such as the ketogenic diet, in the early 20th century that sparked renewed interest in the role of diet in epilepsy treatment. Since then, numerous special diets have been developed and studied to determine their efficacy in reducing seizures.

Certain dietary factors can influence brain function and seizure activity, either by providing essential nutrients for optimal brain health or by altering metabolic pathways. Moreover, specific foods and substances may trigger seizures in susceptible individuals. Understanding the impact of diet on epilepsy management is essential for healthcare professionals and individuals living with epilepsy.

Importance of a Healthy Diet for People with Epilepsy

Maintaining a healthy diet is crucial for individuals with epilepsy to manage their condition effectively. While diet alone cannot cure epilepsy, it can help reduce the occurrence and intensity of seizures. A healthy diet promotes brain health and supports the normal functioning of the nervous system. Therefore, it is important to consume a variety of nutrient-dense foods, including fruits, vegetables, whole grains, lean proteins, and healthy fats.

Role of Vitamins and Supplements

Including vitamins and supplements in a healthy diet can enhance its efficacy and may provide additional benefits for individuals with epilepsy. However, it is essential to consult a medical practitioner before starting any supplementation regimen, as certain vitamins and minerals may interact with antiepileptic medications. Some supplements that have shown promise in epilepsy treatment include vitamin D, magnesium, omega-3 fatty acids, and antioxidants. These nutrients play vital roles in brain function and may help reduce seizure frequency and improve overall brain health.

Special Diets for Epilepsy

Several special diets have been developed to complement traditional medical treatments in managing epilepsy. These diets are designed to alter the body's metabolism and provide an alternative fuel source for the brain, which can help reduce seizure activity. While medication remains the primary treatment option for epilepsy, special diets have shown promising results in seizure reduction, particularly in individuals who are medication-resistant or who experience significant side effects from antiepileptic drugs.

Ketogenic Diet

The ketogenic diet is perhaps the most well-known and extensively studied dietary intervention for epilepsy. It is a high-fat, low-carbohydrate, and moderate-protein diet that induces ketosis in the body. Ketosis occurs when the body shifts from utilizing carbs as its primary source of fuel to using fats, resulting in the production of ketones. The brain utilizes these ketones as an alternative energy source.

The ketogenic diet typically consists of 70-90% of calories from fat, 5-10% from carbohydrates, and 10-20% from protein. By significantly reducing carbohydrate intake and increasing fat consumption, the ketogenic diet aims to maintain a consistent state of ketosis. This metabolic shift has been shown to reduce seizures in children and adults with epilepsy, particularly those with refractory epilepsy.

Modified Atkins Diet (MAD)

The modified Atkins diet is a less limitinge variant of the ketogenic diet. It emphasizes high-fat and low-carbohydrate foods while allowing for a more liberal protein intake. The modified Atkins diet typically restricts carbohydrate intake to around 10-20 grams per day and encourages the consumption of healthy fats and proteins. This diet offers more flexibility and simplicity compared to the strict macronutrient ratios of the ketogenic diet, making it easier to follow.

The modified Atkins diet has shown efficacy in reducing seizures, particularly in older children, adolescents, and adults. It has been associated with improved seizure control, cognitive function, and quality of life in some individuals with epilepsy.

Low Glycemic Index Treatment (LGIT)

This method focuses on consuming foods that have a low glycemic index (GI). The glycemic index is a measure that quantifies the rate at which carbohydrates in food raise blood sugar levels. Foods with a low GI release glucose more slowly, providing a more stable and sustained source of energy.

The low glycemic index treatment involves selecting carbohydrates with a low GI and combining them with moderate amounts of protein and fat. This approach aims to stabilize blood sugar levels and prevent the rapid fluctuations that can trigger seizures in some individuals. The LGIT may be a suitable option for individuals who cannot tolerate the strict restrictions of the ketogenic or modified Atkins diets or for those who find it challenging to adhere to those diets.

Medium-Chain Triglyceride (MCT) Diet

The MCT diet is another variant of the ketogenic diet that incorporates medium-chain triglycerides. MCTs are easily digestible fats that are rapidly converted into ketones by the liver. Foods such as coconut oil and palm kernel oil are rich in MCTs.

The MCT diet includes MCT oil or MCT-enriched foods to enhance ketone production and maintain ketosis. This diet allows for a slightly higher carbohydrate intake compared to the traditional ketogenic diet while still providing the benefits of using ketones as an alternative fuel source. The MCT diet may be particularly beneficial for individuals who struggle to tolerate the high-fat content of the ketogenic diet or who require more flexibility in their macronutrient ratios.

Gluten-free Diet

While primarily recommended for those with celiac disease, some individuals with epilepsy have reported improvements in seizure control when following a gluten-free eating pattern. It is believed that for a subset of individuals with epilepsy, gluten sensitivity or immune-mediated reactions to gluten may contribute to increased inflammation and neuronal excitability, potentially triggering seizures. By eliminating gluten from the diet, the inflammatory response may be reduced leading to improved seizure control. However, it is important to note that the gluten-free diet may not be effective for everyone with epilepsy, and its benefits should be evaluated on an individual basis.

Following a gluten-free diet involves avoiding gluten-containing foods, such as wheat, barley, rye, and related grains. Naturally gluten-free foods such as fruits, vegetables, lean meats, fish, legumes, and gluten-free grains can be included in the diet. Additionally, gluten-free alternatives of bread, pasta, and baked goods could be made from alternative flours. While some individuals with epilepsy report improvements in seizure control with a gluten-free diet, the evidence is limited and the response can vary among individuals.

Caloric Restriction

While not a specific diet per se, caloric restriction has been explored as a potential intervention for epilepsy management. Some studies have shown that reducing overall calorie intake may have beneficial effects on seizure control in certain individuals with epilepsy. Caloric restriction involves consuming fewer calories than the body requires for maintenance and energy expenditure.

The rationale behind caloric restriction in epilepsy management lies in its potential to induce metabolic changes and modify brain activity. It is hypothesized that reduced calorie intake may enhance the brain's resistance to seizures by altering energy metabolism and improving neuronal resilience. Studies conducted in animal models and some clinical trials have shown promising results regarding the effects of caloric restriction on seizure frequency. It is believed that calorie restriction may activate cellular pathways that enhance neuronal protection and foster increased seizure resistance in the brain.

Foods to Avoid with Epilepsy

While there is no universally applicable list of foods that trigger seizures in individuals with epilepsy, certain dietary factors have been reported to potentially contribute to seizure activity in susceptible individuals. It is important to note that triggers can vary from person to person, and identifying specific trigger foods may require individualized observation and tracking. Nonetheless, here are some common culprits that have been associated with seizures in some individuals with epilepsy:


High doses of caffeine or caffeine sensitivity have been linked to an elevated risk of seizures in some individuals. Caffeine is a stimulant that can affect the central nervous system and alter brain activity. Individuals with epilepsy should limit or avoid caffeine-containing beverages such as coffee, tea, energy drinks, and certain soft drinks.


Excessive alcohol consumption can lower the seizure threshold and increase the likelihood of experiencing seizures. Alcohol affects neurotransmitter levels and can disrupt normal brain function, making it important for individuals with epilepsy to consume alcohol in moderation or avoid it altogether, depending on individual tolerance.

Food Additives

Some food additives have been reported to trigger seizures in susceptible individuals. Monosodium glutamate (MSG), a flavor enhancer commonly found in processed and packaged foods, has been associated with adverse neurological effects in some people, including seizure-like symptoms. Aspartame, an artificial sweetener used in various products, has also been reported as a potential trigger for seizures in susceptible individuals. It is recommended to read food labels carefully and avoid products containing these additives if they are known triggers.

High-Glycemic Index Foods

Foods that cause a rapid increase in blood sugar levels, such as sugary drinks, refined carbohydrates, and processed foods, may contribute to seizure activity in some individuals. These foods can lead to significant fluctuations in blood sugar levels, potentially affecting brain function and triggering seizures. Choosing foods with a lower glycemic index, which causes a slower and more gradual rise in blood sugar levels, may be beneficial for maintaining stable blood sugar levels and potentially reducing seizure frequency.

Allergenic Foods

While food allergies are not a direct cause of epilepsy, some individuals with epilepsy may have specific food allergies or sensitivities that can exacerbate their symptoms or trigger seizures. Common allergenic foods include cow's milk, eggs, peanuts, tree nuts, soy, wheat, and shellfish. If there is a known food allergy or sensitivity, it is crucial to avoid these specific foods to minimize the risk of triggering seizures.

It is necessary to remember that triggers can vary significantly among individuals with epilepsy, and what may be a trigger for one person may not affect another. It can be helpful to maintain a seizure diary and track food intake to identify potential patterns or triggers.

The Takeaway

Various diets, such as the ketogenic diet and modified Atkins diet, have shown potential as effective treatments for epilepsy. These dietary interventions have shown promising results in reducing seizure frequency and improving overall seizure control, particularly in individuals with drug-resistant epilepsy. The mechanisms behind the therapeutic effects of these diets are still being investigated, but it is believed that the shift in metabolic fuel from glucose to ketones plays a crucial role.

While the results are reassuring, these diets require strict adherence and close monitoring by healthcare professionals and dietitians to ensure nutritional adequacy and minimize potential side effects. They may not be suitable for everyone and should be implemented under medical supervision.

Further research is needed to better understand the long-term effects, optimal duration, and ideal patient population for these diets. Additionally, the development of personalized dietary approaches and identification of biomarkers to predict response to specific diets have proven helpful for tailoring interventions to individual needs.

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