Migraine: Nutritional Considerations

In research studies, the most common dietary triggers are dairy products, chocolate, eggs, citrus fruits, meat, wheat, nuts, tomatoes, onions, corn, apples, and bananas. Certain beverages, such as alcohol (especially red wine) and caffeinated beverages, can also trigger migraines.

An elimination diet can be used to identify trigger foods: Start with a simple diet that includes only those foods that have not been associated with migraine, such as brown rice, cooked or dried fruits (cherries, cranberries, pears, prunes), cooked vegetables (artichokes, asparagus, broccoli, chard, collards, lettuce, spinach, string beans, squash, sweet potatoes, tapioca, and taro), plain or carbonated water, and condiments (modest amounts of salt, maple syrup, vanilla extract).

When migraines improve (usually within a week or so), add the eliminated foods back to the diet, one at a time, every other day, and keep a careful diary to observe which foods may be causing the migraines to occur.

When a food is found that seems to be associated with a migraine attack, it should be removed from the diet for at least one to two weeks and then reintroduced to see if the same reaction occurs.

For details on migraines and elimination diets, you may wish to consult Foods That Fight Pain, by Neal Barnard, M.D.

• Caffeine may improve migraines, or may be the cause of migraines. During a migraine attack, drinking one or two cups of strong black coffee may stop the attack. In regular caffeine users, slowly decreasing daily caffeine consumption may help prevent further attacks.
  
• Some evidence suggests that supplementation with riboflavin or magnesium may help prevent migraine attacks. Menstruating women are at increased risk for magnesium deficiency.
  
• Herbal therapies, such as feverfew and butterbur, have been shown to be effective in some individuals. However, further study is needed.