THE ROLE OF FOOD IN THE PATHOGENESIS OF MIGRAINE HEADACHE

Recent textbooks of neurology and internal medicine cite food, or phar macologic agents in foods, as provokers of migraine (1,2). Nevertheles s, this area remains controversial. Many authorities recognize foods c ontaining pharmacologic agents, such as tyramine, as possible provoker s of migraine. However, the importance of foods lacking these properti es is less clear. During the 1980s, there was renewed interest in food -induced migraine. Studies have attempted to address the incidence of food-induced migraine and have recently begun to study potential mecha nisms. This paper will review the general features of migraine, includ ing prevalence, differential diagnosis, and known provokers, and then focus on the link between food and migraine.