Fibromyalgia is a common, chronic pai n disorder that is recognized by the American College of Rheumatology as a distinct clinical entity (1). In addition to the core feature of long-term, body-wide "soft tissue" pain, patients often report co-morbid mental and physical symptoms, including exercise intolerance, un-refreshing sleep, depressed mood and anxiety (2). Much remains to be learned from the disorder's pathophysiology, but evidence exists of inter-related perturbations involving the nervous, endocrine and immune systems (2,3). For instance, depressive and anxiety symptoms are common and frequently severe, even in community studies of FM (4). Fibromyalgia patients exhibit an increase in pro-inflammatory cytokines, which may contribute to pain and emotional distress (5,6). Although nutrients such as polyunsaturated omega-3 fatty acids and magnesium attenuate hypersensitivity to pain, little is known about the impact of nutrition on the development and persistence of fibromyalgia (7).