Vitali-Silva Aline, Bello Valéria Aparecida, Poli-Frederico Regina Célia, Oliveira Carlos Eduardo Coral de, Reiche Edna Maria Vissoci, Bossa Beatriz Bagatim, Rezende Debora Villas Boas, Khouri Bárbara Ferreira, Silva-Néto Raimundo Pereira
Pontifícia Universidade Católica do Paraná, Escola de Medicina e Ciências da Vida, Curso de Medicina, Londrina PR, Brazil.
Hospital Evangélico de Londrina, Londrina PR, Brazil.
Arq Neuropsiquiatr. 2024 Nov;82(11):1-7. doi: 10.1055/s-0044-1793934. Epub 2024 Dec 10.
The recognition of food as the trigger of attacks occurs in approximately 25% of individuals with migraine. However, differentiating migraine food triggers and prodrome symptoms is still a challenge.
To understand the association of clinical characteristics of migraine with food triggers and to identify predictors of food triggers.
Patients with migraine diagnosed according to the criteria of the third edition of the International Classification of Headache Disorders (ICHD-3) were evaluated for the presence or absence of food triggers.
In total, 502 patients with migraine were investigated, and they were divided into two groups: those with food triggers (58.4%) and those without food triggers (41.6%). The main food triggers were alcohol (44%), chocolate (42%), cheese (27.7%), excess carbohydrates (27.7%), coffee (21.8%), cold cuts (16%), and citrus fruits (11.9%). Aura and excessive use of analgesics were more frequent among patients with food triggers ( = 0.022). Photophobia and osmophobia were associated with the presence of a food trigger ( < 0.001). There was a greater impact of migraine in the presence of food triggers ( = 0.002). Through binary logistic regression, we identified clinical predictors of food triggers, such as photophobia and osmophobia.
The presence of a food trigger was significantly associated with photophobia and osmophobia. Osmophobia might be another mechanism by which patients perceive foods as triggers for their migraine attacks.
在约25%的偏头痛患者中，食物被认为是发作的诱因。然而，区分偏头痛的食物诱因和前驱症状仍是一项挑战。
了解偏头痛的临床特征与食物诱因之间的关联，并确定食物诱因的预测因素。
根据《国际头痛疾病分类》第三版（ICHD-3）标准诊断为偏头痛的患者，接受了是否存在食物诱因的评估。
共调查了502例偏头痛患者，他们被分为两组：有食物诱因的患者（58.4%）和无食物诱因的患者（41.6%）。主要的食物诱因是酒精（44%）、巧克力（42%）、奶酪（27.7%）、过量碳水化合物（27.7%）、咖啡（21.8%）、冷切肉（16%）和柑橘类水果（11.9%）。有食物诱因的患者中，先兆和过度使用镇痛药更为常见（P = 0.022）。畏光和畏声与食物诱因的存在相关（P < 0.001）。食物诱因存在时，偏头痛的影响更大（P = 0.002）。通过二元逻辑回归，我们确定了食物诱因的临床预测因素，如畏光和畏声。
食物诱因的存在与畏光和畏声显著相关。畏声可能是患者将食物视为偏头痛发作诱因的另一种机制。
