Fibromyalgia (FM) is a complex, chronic disease of unknown etiology, characterized by deep and widespread pain, sleep disturbances, cognitive impairment, fatigue, and other known functional symptoms. Recently, it has been suggested that imbalances in dietary components such as essential metal ions and vitamins may play an important role in the development of FM. Muscle pain is associated with deficiencies of amino acids, magnesium, selenium, vitamins B and D, and the harmful effects of heavy metals such as mercury, cadmium, and lead. Recent studies have also focused on the connection between antioxidants and many diseases. Oxidative stress is caused by the imbalance between free radicals and theantioxidant defense mechanisms in the body. Studies have shown that patients who are exposed to the effects of free radicals and are deficient in some essential nutrients may experience fatigue and other FM symptoms, as well as dysfunction of pain-inhibiting mechanisms. Therefore, nutritional counselingis very important to correct deficienciesor inadequate intake of essential nutrients in FM patients. Regarding dietary interventions, olive oil application, ancient grain replacement diets, low-calorie diets, low-FODMAP diets,gluten-free diets, monosodium glutamate and aspartame-free diets, vegetarian diets and Mediterranean diets can be considered. They are effective in reducing FM symptoms. These results may suggest that weight loss should be considered together with the psychosomatic components of the disease. In conclusion, although the dietary approach seems to be a promising complementary approach in FM treatment, further research is needed to determine the most effective strategies for the management of FM. Additional research is recommended to further explorepossibl erelationship sin thefiel doffibro myalgia(FM), FMandnutrition. It was concluded that the benefits of consuming foods containing sufficient antioxidants that may help prevent FM disease and their effects on FM disease need to be investigated in more detail.