Haraldsdottir Hadda Margret, Gunnarsdottir Ingibjorg, Ingadottir Arora Ros, Sveinsson Olafur
Department of Clinical Nutrition, Landspitali National University Hospital.
Department of Clinical Nutrition, Landspitali National University Hospital, Faculty of Food Science and Nutrition, University of Iceland.
Laeknabladid. 2024 Dec;110(12):564-570. doi: 10.17992/lbl.2024.12.818.
Migraine is a neurological disorder that is characterized by severe headaches and temporary motor and sensory disturbances. Migraine triggers are internal or external factors that can increase the likelihood of a migraine attack. Some individuals with migraine associate their attacks with the consumption of certain types of food, but no have been conducted in Iceland. The aim of the study was to estimate the proportion of individuals with migraine in Iceland who associate their symptoms with consuming certain types of food.
An electronic questionnaire was submitted to two groups (≥18 years old), members of the Icelandic Facebook group 'Migreni' (n=395 and to patients being treated by a neurologist (n=108), with the question if they thought certain foods could trigger migraine attacks. A total of 503 opened the survey (19.6% in the Facebook group and 65% managed by a neurologist). Response options were never/rarely, sometimes, often, or always. Other questions included types of migraine, medication use and background.
Out of 466 participants, 354 individuals (76%) claimed that food often or always triggered their migraine. The proportion was higher in the Facebook group than in the neurologist group (78% vs. 66%, p=0.007). Red wine and skipping meals (hunger) were the most common food-related triggers, reported as triggers often or always by >50%. Other common food triggers included white wine, liquorice, and smoked meat; they were reported as triggers by 20-50% of participants.
Food seems to be a common migraine trigger, and the main food-related triggers were similar to those reported in other studies. However, previous studies have not shown liquorice as a common food trigger for migraines, and smoked meat was found to be a more common trigger than seen in other studies.
偏头痛是一种神经系统疾病，其特征为严重头痛以及暂时的运动和感觉障碍。偏头痛触发因素是可增加偏头痛发作可能性的内部或外部因素。一些偏头痛患者将其发作与食用某些类型的食物联系起来，但冰岛尚未开展过相关研究。本研究的目的是估计冰岛将症状与食用某些类型食物联系起来的偏头痛患者比例。
向两组（≥18岁）人群发放电子问卷，一组是冰岛脸书群组“Migreni”的成员（n = 395），另一组是正在接受神经科医生治疗的患者（n = 108），问题是他们是否认为某些食物会引发偏头痛发作。共有503人打开了调查问卷（脸书群组中有19.6%，由神经科医生管理的群组中有65%）。回答选项为从不/很少、有时、经常或总是。其他问题包括偏头痛类型、药物使用情况和背景信息。
在466名参与者中，354人（76%）声称食物经常或总是引发他们的偏头痛。脸书群组中的这一比例高于神经科医生管理的群组（78%对66%，p = 0.007）。红酒和不吃饭（饥饿）是最常见的与食物相关的触发因素，超过50%的人报告经常或总是将其作为触发因素。其他常见的食物触发因素包括白葡萄酒、甘草和烟熏肉；20%至50%的参与者报告将其作为触发因素。
食物似乎是常见的偏头痛触发因素，与其他研究报告的主要与食物相关的触发因素相似。然而，以往研究未显示甘草是偏头痛的常见食物触发因素，且发现烟熏肉是比其他研究中更常见的触发因素。
