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Epilepsy, Diet, and Nutrition

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Handbook of Neurodegenerative Disorders

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Abstract

Dietary nutrition plays a very important role in maintaining overall healthy well-being of an individual. As epilepsy is one of the most common neurological illnesses in the world, a dietary guidance would provide individuals with epilepsy an idea on which foods to avoid and prevent worsening of epileptic condition as well as which foods are potentially beneficial to consume. Here we attempt to summarize the available evidence on foods, herbs, and nutrients that was shown to be anti-convulsant and pro-convulsant or interact with anti-epileptic drugs (AEDs) along with associated mechanism of action that contributes to its mentioned activity. Here we also hope to increase awareness on which foods, herbs, or nutrient that can influence the outcome of epileptogenesis in individuals with epilepsy.

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Authors and Affiliations

  1. Neuropharmacology Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Selangor, Malaysia

    Hsien Siang Lee & Mohd. Farooq Shaikh

  2. School of Dentistry and Medical Sciences, Faculty of Science and Health, Charles Sturt University, Orange, NSW, Australia

    Mohd. Farooq Shaikh

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  1. Hsien Siang Lee
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Correspondence to Mohd. Farooq Shaikh .

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  1. Coll of Agricultural & Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Essa Mohamed

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  1. Neuropharmacology Research Strength, Jeffrey Cheah School of Medicine & Health Sciences, Monash University Malaysia, Selangor, Malaysia

    Mohd. Farooq Shaikh

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Lee, H.S., Shaikh, M.F. (2023). Epilepsy, Diet, and Nutrition. In: Mohamed, E. (eds) Handbook of Neurodegenerative Disorders . Springer, Singapore. https://doi.org/10.1007/978-981-19-3949-5_22-1

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