Nutrition and Migraine: Review and Recommended Strategies

Gerber JMJournal of the Neuromusculoskeletal System1997 Fall; 5(3): 87-94

Evidence for the influence of nutrition on migraine headaches is reviewed. Various dietary factors may be important causes of migraine headache in some patients. Dietary sensitivities may include vasoactive amines (tyramine, phenylethylamine, histamine), food additives (salt, tartrazine, benzoate, nitrite, aspartame), and alcohol. Food allergy has been demonstrated in some studies, but detecting immunologic indicators has been unreliable. Reports of migraine triggered by fasting or blood sugar abnormalities have not been followed up with controlled trials. Dietary strategies for identifying and eliminating food sensitivities are discussed. Supplemental magnesium appears to reduce migraine frequency and severity with mild gastrointestinal side effects. Fish oils in large doses may produce similar effects. Feverfew, a botanical, has significantly reduced headache frequency and incidence of nausea and vomiting, with no reported adverse effects.

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