The Relationship Between Food Allergens and Migraine Among Patients With Migraine Referring to Shahid Mohammadi Neurology Clinic

Abstract

Background: Although diet-induced migraines affect many people, the triggering foodstuffs are not fully identified yet. Detecting migraine-triggering foods and susceptible individuals assist in effective headache management. The aim of this study was to determine the relationship between eating allergens and developing or exacerbating migraine. Methods: This was a descriptive-analytical cross-sectional study with 230 migraine patients referring to the neurology clinic of Shahid Mohammadi hospital in Bandar Abbas. They were selected through purposive sampling. After obtaining informed consent from the patients, the required data were collected and then underwent analysis. Results: Overall, 52.4% and 47.6% of participants were females and males, respectively. Their mean age was 40.57±14.04. Based on the results, 61.9% of participants were married, and 60.3% of them had a family history of migraine. The average number of headaches per month and the duration of each headache were 3.16-4.19 times and 3.76-4.41 hours, respectively. Based on the findings, sausages (55.6%), carbonated beverages (0.54%), peanuts (0.46%), beef (44.4%), and canned food, coffee, and eggs (41.3%) are the most common foodstuffs that cause or exacerbate migraines. On the other hand, chicken (15.9%), strawberry, rice, and wheat (17.5%) had the least impact on the onset and exacerbation of migraine headaches. Conclusion: According to the results, identifying food allergens and eliminating them from patients’ diets can be effective in the prognosis of migraine and individuals’ quality of life.