Dietary management for Ménière's disease – fundamental principles, recommended and restricted foods, and their impact

Ménière's disease is a condition characterized by recurrent headaches. It can occur at any age, but most commonly affects people between the ages of 40 and 60 years. It is accompanied by a range of disorders such as nausea, vomiting, visual impairment, anxiety, hearing loss. Occasionally, people with the disease experience certain pre-attack symptoms, such as problems with balance, hypersensitivity to sound, and anxiety. The duration of the attack itself depends on 20 minutes to up to 24 hours.

In case of Ménière's disease, a rich diet is recommended. A daily intake of 1 to 2 grams of salt is acceptable. In practice, this is equivalent to a diet without food poisoning. In addition, caffeine should be excluded from your daily routine.

As you can easily imagine, avoid all foods rich in sodium. These include: salt cooked fast food products, smoked fish chips, meat products instant soups in powder, ready-to-eat broths broth cooked with ready-made spicy blends any product with added sodium glutamine (symbol E621) Recommendations for reducing the intake of sodium along with diet are addressed to the entire population of Poland. Studies conducted in 2007 show that we recommend up to 2.5 times more sodium chloride than WHO recommends.

Although the rich diet (up to 3 g of salt per day) has been used to treat Ménière's disease since 1930 with a high level of effectiveness, there are no known mechanisms for improving patients' condition. Limiting salt causes a decrease in the frequency of attacks. Decreasing blood sodium concentrations are thought to cause an increase in aldosterone (the hormone) which contributes to a reduction in the amount of endolymph and thus to the cessation of symptoms caused by its excess.