A compound in chocolate called phenylethylamine (PEA) has been suspected of causing or aggravating migraine headaches in some people. PEA causes dilation of the blood vessels in the head, which places increased pressure on the surrounding tissues and results in migraine headaches Several food additives are suspected of aggravating migraine headaches. Some people are sensitive to nitrites, preservatives added to bacon, hot dogs, and other sandwich meats. Elimination of nitrite-containing foods reduces the severity, frequency, and duration of headache symptoms in these people. MSG is a common flavor enhancer used in processed and restaurant foods. "Chinese restaurant syndrome" includes headaches, flushing, nausea, nightmares or vomiting and occurs within a few hours after eating. The artificial sweetener aspartame, commercially known as NutraSweet or Equal, might increase the frequency and severity of headaches in some people.

A carbohydrate-rich, low-protein, low-tryptophan diet might relieve migraine headaches in some people. Patients suffering from classic migraine headaches report a reduction in the severity of symptoms related to headaches when they followed a high-carbohydrate diet, although the mechanism of action is unclear.

In general a low-fat, high fiber, nutrient dense diet adequate in all vitamins and minerals and low in sugar, refined and convenience foods and fats should be consumed by all children and adults. The diet should contain a wide variety of fresh fruits, fresh leafy green vegetables, cooked dried beans and peas. Dairy products should be non or low fat. In addition regular exercise , stretching and effective stress management are important to maintain health and prevent disease.

People who suffer from migraine headaches might benefit from the tyramine free diet. If headaches persist after initiating this regime, then an elimination diet can be tried. In an elimination diet, foods suspected of triggering headaches are removed and one by one returned to the diet. A regular schedule of meals/snacks and sleeping times should be maintained and a record should be kept of headache occurrence. This allows careful monitoring for hidden relationships between diet/lifestyle and headache development.

VITAMINS

Marginal and clinical deficiencies of several B vitamins, including folic acid and niacin, can result in headaches. Blood levels of choline are low in some people who suffer frequent headaches, and headache symptoms improve with increased dietary intake of this compound.

MINERALS

Changes in copper metabolism might partially explain some food induced headaches. Foods known to trigger headaches, such as chocolate, also alter copper metabolism. Alterations in the intake, absorption, or utilization of copper might increase the incidence of migraine headaches, since this trace mineral is essential in the production, function, and degradation of chemicals in the brain that cause blood vessels to dilate and constrict. Migraine headaches apparently occur most often when blood levels of copper are low, which supports but does not prove this theory. A marginal or clinical deficiency of iron also is associated with increased risk for headaches, possibly because of reduced blood flow to the tissues

FISH OIL

Recent research has shown the severity and frequency of migraine headaches might be reduced in some people when eicosapentaenoic acid (EPA) and other omega-3 fatty acids found in fish oil are increased in the daily diet

EATING RIGHT

A few general guidelines are supported by all major health organizations. In general, a low-fat, high-fiber, nutrient-dense diet adequate in all vitamins and minerals and low in sugar, refined and convenience foods and fats should be consumed by all children and adults. The diet should contain a wide variety of fresh fruits, fresh cereals, fresh leafy green vegetables, cooked dried beans and peas. Dairy products should be non or low fat. Meat if eaten should be lean, such as chicken and fish, and eaten in small amounts. In addition, regular low impact exercise, gentle stretching and effective stress management are important to maintain health and prevent disease.

Poor dietary intake of several nutrients and muscle wastage frequently are associated with arthritis. Nutrient deficiencies common in arthritis include vitamin D, folic acid, pantothenic acid, vitamin B6, vitamin C, calcium, sulfur, iron, and zinc. In addition, children with rheumatoid arthritis have been found to have abnormally low blood levels of iron, copper and zinc. Joint pain and symptoms increase when a person is nutrient deficient and improve when dietary intake of nutrients increases. Increased dietary intake of the antioxidant nutrients, such as selenium and vitamin E, can also be an effective adjunct therapy. These nutrients reduce free radical damage to joint linings. It is this damage which results in the accumulation of fluids, swelling, and pain associated with inflammatory arthritis.

In addition to nutritional deficiencies, food antigens might provoke hypersensitivity responses, which could result in rheumatological symptoms. Dietary modifications can alter immune and inflammatory responses and affect manifestations of rheumatological diseases.