How could diet affect vertigo?

    Written by:
    Giulia Guerrini

    Fact-checked

    by:

    Louie Neri, James Gaylor
    Last Updated: May 16, 2025

    Diet may influence vertigo in specific cases, such as Ménière’s disease, for which low-salt and other dietary interventions are considered, though their effectiveness is debated among clinicians. Additionally, a study suggests a potential association between inadequate nutrient intake and benign paroxysmal positional vertigo (BPPV) in older adults, but overall, more research is needed to establish clear dietary guidelines for vertigo.

    Vertigo can be a symptom of several underlying conditions, which are not all affected in the same way by diet, so no generalization about diet and vertigo should be made. A very limited amount of research has been done into associations between diet and vertigo associated with certain causes.

    When vertigo is caused by Ménière’s disease, dietary interventions, such as a low-salt, low-caffeine, low-alcohol diet, a gluten-free diet, or the introduction of specially processed cereals (SPC), are often considered. However, there is currently no agreement on their usefulness amongst clinicians, and further assessments will be needed to validate the use of these approaches.[1][2]

    For benign paroxysmal positional vertigo (BPPV), one study from 2015 showed a potential link between BPPV in the elderly and inadequate carbohydrate, fiber, and polyunsaturated fatty acids intake.[3]