Burning, stinging and knifelike pain around the female vulvar area can make any woman desperate for solutions. Known as vulvodynia, the condition may be experienced by as many as 16 percent of women at some point in their lives and primarily strikes women ages 18 to 25, according to Healthy Women. Effective treatment can be elusive, but changing your diet may help.
Definition
Vulvodynia is defined as "chronic vulvar pain without an identifiable source," according to the National Vulvodynia Association. The pain occurs in or around the vulva and is commonly described as a burning sensation or knife-like pain. Symptoms can be made worse by pressure at the area, whether from attempts at penetration such as with tampons or intercourse or from prolonged sitting or wearing pants.
Causes and Treatments
The cause of vulvodynia is unknown, and the condition is only diagnosed once all other potential causes of the pain can be ruled out. Treatments include advice on skin care of the area, topical and oral medications, physical therapy, biofeedback, diet and sometimes surgery, according to Healthy Women. Your doctor may also prescribe a low-oxalate diet to treat symptoms.
Low-Oxylate Diet
Foods with oxylates and foods that are highly acidic have been linked to vulvar pain and vulvodynia, according to Healthy Women. The Dr. Ox Show reports that a low-oxylate diet may relieve symptoms by reducing calcium oxalate crystals, which can irritate vulvar tissue, in urine. Doctors often prescribe low-oxalate diets to prevent kidney stones, as well.
High-Oxalate Foods
A low-oxalate diet should contain no more than 40 to 50 mg of oxalate per day, recommends the University of Pittsburgh Medical Center. High-oxalate foods contain more than 10 mg of oxalate per serving and should be avoided or strictly limited. These include beverages such as dark beers, some coffee products and cocoa. Unfortunately, many common fats, dairy, starches and vegetables are high in oxalate, including nuts, many soy products, whole wheat products and greens.
Moderate- and Low-Oxalate Foods
Foods with moderate amounts of oxalate -- 2 to 10 mg -- can be eaten two or three times a day, recommends the University of PIttsburgh Medical Center. These include brewed coffee, yogurt, sunflower seeds, a variety of fruits and vegetables, oatmeal, and cornmeal. Low-oxalate foods, less than 2 mg per serving, are unlimited. Herbal teas, many meats, butter, many fruits and vegetables, many condiments, and starches such as graham crackers fall in this category.
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