A migraine is a severe type of headache that causes extreme pain and may occur on a regular basis. Migraine symptoms can include painful head throbbing, nausea, vomiting and visual impairment. Many people suffering from migraine headaches don't realize that the foods they eat play a large role in their condition. The American Dietetic Association reports that a protein called tyramine is released into the bloodstream when certain foods are consumed and this protein triggers the migraine. A patient's best chance at avoiding migraine headaches is by avoiding foods that produce tyramine.
Foods with High Amounts of Tyramine
The severity of a migraine often depends on how much tyramine moves through the bloodstream. The American Dietetic Association has certified a list of foods containing more than 20 mg of tyramine that patients should avoid. The following foods can cause severe migraines: aged cheese, canned meats, avocados, chocolate and soy sauce.
Foods with Moderate Amounts of Tyramine
The Manual of Clinical Dietetics recommends that patients suffering from migraines should minimize consumption of certain foods. With most foods, the amino acid tyramine is destroyed during digestion, but a handful of foods block the protein from being destroyed. When tyramine moves through the blood stream, it puts immense pressure on blood vessels in the head and causes a migraine.
The following foods have moderate amounts of tyramine within and they should be consumed sparingly: coffee, processed cheese, dried fish, tea, soda drinks, beer and wine.
Foods with Low Amounts of Tyramine
The American Dietetic Association acknowledges that foods with lower amounts of tyramine can be eaten with less risk of migraine. A dietitian would recommend that patients avoid these foods as much as possible.
The following foods contain low amounts of tyramine and usually don't trigger migraines unless eaten in excess: fresh fish, milk, bananas, raisins and cottage cheese.
References
- "Manual of Nutritional Therapeutics", David H. Alpers, 1990 edition, page 321
- "The American Dietetic Association Manual of Clinical Dietetics", The American Dietetic Association, 2008 edition, page 1524
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