Which Vitamins Help For Restless Leg Syndrome?

Restless leg syndrome is a chronic condition characterized by an uncontrollable urge to move the legs, particularly during sleep, according to the University of Maryland Medical Center. It is marked by a burning, tingling or crawling sensation in the muscles of the lower legs, although it may also occasionally affect the upper legs as well. Restless leg affects up to 15 percent of the American adult population, says the University of Maryland Medical Center. Although there is no cure for this condition, certain vitamins may help relieve the symptoms of restless leg syndrome. Check with your physician if you plan to use vitamins to treat restless leg syndrome.

Vitamin E

Vitamin E is a circulatory system enhancer, which may improve the delivery of oxygen, vitamins and nutrients to the muscles of your legs, according to Dr. James Balch and Phyllis Balch, authors of "Prescription for Nutritional Healing." This may help reduce the occurrence of involuntary leg movements during sleep. You can obtain vitamin E from a variety of food sources, including kale, cornmeal, dairy products, alfalfa, brown rice and eggs.

Pyridoxine

Pyridoxine, also known as vitamin B6, aids in the absorption of protein and fats, which are needed to maintain healthy muscles, according to the Balches. This vitamin may also support healthy nervous system function by protecting the nerve endings in your legs against damage from toxins. A deficiency of vitamin B6 may contribute to involuntary leg movements. Eggs, carrots, cabbage, corn, potatoes, soybeans and fish are abundant sources of vitamin B6.

Folate

Restless leg syndrome is closely linked with folate deficiency, which is a common deficiency in the United States, according to Dr. Melvyn Werbach, contributor to the Townsend Letter for Doctors and Patients website. Consuming foods containing folate may help relieve the symptoms of restless leg syndrome. These foods include barley, dairy products, salmon, tuna, mushrooms, whole-wheat pastas and breads, beef and chicken.

References

Article reviewed by Eric Lochridge Last updated on: Nov 4, 2010

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