Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt.
Department of Food Industries Technology, Faculty of Technology of Industry and Energy, Samannoud Technological University, Samannoud, 31621, Egypt.
Sci Rep. 2024 Feb 20;14(1):4150. doi: 10.1038/s41598-024-54339-8.
Despite the high prevalence of primary headaches, the role of food in modifying clinical characteristics among migraine patients is often overlooked. The aim is to detect the correlation between adopting unhealthy dietary habits and migraine severity and identify foods that have a greater chance of triggering specific subtypes of migraine. The present study was a cross-sectional analytical study that was conducted at Kasralainy Hospital, Cairo University, headache clinic at Alexandria University Hospital, and Al-Azhar University Hospitals from January to June 2020. We included 124 patients fulfilling the ICHD-3 criteria for migraine. A full clinical profile for migraine headaches was reported using a headache sheet applied to the Al-Azhar University headache unit. A nutritionist obtained data collected about dietary habits using many reliable scales and questionnaires such as food frequently sheets questionnaire. Logistic regression and Pearson correlation coefficients have been used to identify foods that are more likely to be associated with increased clinical features of migraine. Our participants reported that the fried meat, fried chicken, processed meats, fava beans, falafel, aged cheese "Pottery salted cheese" and "Rummy cheese", salted-full fatty cheese "Damietta cheese", citrus fruits, tea, coffee, soft drinks, nuts, pickles, chocolate, canned foods, sauces, ice cream, smoked herring, in addition to the stored food in the refrigerator for many days were significantly associated with the diagnosis of chronic migraine CM compared to episodic migraine (EM). Margarine, pickles, and smoked herring were significantly associated with the diagnosis of migraine with aura (MA) compared to migraine without aura (MO). Adopting unhealthy eating habits was a more prevalent dietary consumption pattern among people with chronic migraines compared to those with episodic migraine.
尽管原发性头痛的患病率很高，但食物在改变偏头痛患者临床特征方面的作用往往被忽视。目的是检测采用不健康饮食习惯与偏头痛严重程度之间的相关性，并确定更有可能引发特定偏头痛亚型的食物。本研究是 2020 年 1 月至 6 月在开罗大学 Kasralainy 医院、亚历山大大学头痛诊所和爱资哈尔大学医院进行的一项横断面分析研究。我们纳入了 124 名符合 ICHD-3 偏头痛标准的患者。使用头痛表报告偏头痛的完整临床特征，该头痛表应用于爱资哈尔大学头痛单元。营养师使用许多可靠的量表和问卷（如食物频率表问卷）获取有关饮食习惯的数据。使用逻辑回归和皮尔逊相关系数来确定更有可能与偏头痛临床特征增加相关的食物。我们的参与者报告说，油炸肉、炸鸡、加工肉类、蚕豆、炸丸子、陈年奶酪“陶器盐奶酪”和“朗姆奶酪”、加盐全脂奶酪“达米埃塔奶酪”、柑橘类水果、茶、咖啡、软饮料、坚果、泡菜、巧克力、罐头食品、酱汁、冰淇淋、熏鲱鱼，以及冰箱中存放多日的储存食品与慢性偏头痛（CM）的诊断明显相关，而与发作性偏头痛（EM）相比。人造黄油、泡菜和熏鲱鱼与偏头痛伴先兆（MA）的诊断明显相关，而与无先兆偏头痛（MO）相比。与发作性偏头痛相比，采用不健康的饮食习惯是慢性偏头痛患者更普遍的饮食消费模式。
