Approximately 11 out of every 100 people suffer from migraines, according to the New York Times. The pain of a migraine headache may last for a few hours or a few days, and you may experience additional symptoms, including light flashes, nausea or vomiting. Because not every headache is a migraine, see your doctor for an initial diagnosis, after which you may be able to reduce food-related migraines by altering your diet.
Causes
Researchers don't know all the causes of migraine, and sufferers may have different headache triggers, according to MayoClinic.com. Your migraines may be the result of sensitivity to specific foods as well as hormone fluctuations, stress, stimuli such as bright lights or unusual smells, or even sleeping more or less than normal.
Finding the Culprits
A little detective work may help you pinpoint the food-related causes of your migraines. Keep a journal of not only what you eat, but also of when and how much you eat. Missing a meal or fasting could also lead to a migraine, according to MayoClinic.com. Record everything you put in your mouth, including chewing gum, drinks and snacks, as well as your meal items. If you suffer a migraine, make a note of it in your food journal.
Food Additives
Flavor enhancers such as artificial sweeteners, artificial colors, preservatives and monosodium glutamate--also called MSG--may trigger migraines in some individuals. An article in the January 2003 issue of Pediatric Neurology, "The Diet Factor in Pediatric and Adolescent Migraine," discusses the role diet plays in migraines. It notes that common food additive triggers include phenylethylamine, nitrites and sulfites. MayoClinic.com lists MSG as a potential migraine trigger in adults as well as children. Avoid processed lunchmeats, bacon and hot dogs to reduce nitrite consumption. MSG is found in some soups, meat tenderizer, and smoked and fermented products. Prepared sauces also may contain MSG.
The Low Tyramine Diet
Tyramine is not an additive, but it may trigger migraines in some people, according to the National Headache Foundation. Tyramine is produced by the breakdown of the amino acid tyrosine in foods, and tyramine levels increase in fermented, aged, salted, smoked, pickled or dried foods. Avoid aged cheeses and meats, pickled products, sauerkraut, Asian sauces made with fermented soy, and all nuts, recommends the National Headache Foundation. Foods that aren't fresh may be culprits as well. If you're sensitive to tyramine, you also may suffer a migraine if you drink alcohol.
Considerations
Migraines may increase the risk of stroke, according to the New York Times. See your doctor if your migraine pain changes or if your headaches are more painful when you lie down. Signs of a medical emergency include more severe migraine pain than you've ever experienced before, speech problems, loss of balance, fever and neck pain.
