Food can cause headaches in a number of ways. Food sensitivities are however a very complex topic and I will only summarise the role of food and additives here, in order to set them in the wider context of chemical sensitivities.
Like any other chemical substance, food can cause problems in two ways. Firstly, there is a pharmacological reaction – where a substance in the food has a direct effect on the body’s cells. A pharmacological reaction like this is always dose dependent – the more you take in, the bigger the reaction (at least, up to a point). The other way foods can cause trouble is when the body has become allergic to a specific foodstuff; when the food is eaten, the body recognises it as a potential ‘foreign’ agent, and mobilises the immune system to try to deal with it. Allergic reactions like this tend to be much more like an on-off switch – they trigger off a maximal reaction at very low doses.
As an example of the two ways in which foods can react, tyramine is a constituent of chocolate and cheese, and in certain people can cause migraines via the direct pharmacological route. Reducing the level of tyramine in your diet will reduce the migraines. On the other hand, some people are allergic to various foodstuffs; they may also get migraines, but the migraines are triggered in a different fashion and usually require much smaller doses to start them off. Many different types of foods can cause migraine like this and the tendency to react to a particular food depends if you’ve been sensitised (become allergic) to this food. In turn, this relates more to the individual’s exposure to that food in the past, rather than to any specific chemical constituents of the food itself.
Food additives can cause problems in exactly the same way as foods.
Some foods and additives are much more potent than others in causing headaches. There is even the ‘Chinese restaurant syndrome’ – pressure in the face, pain in the chest and a burning sensation in the head and chest. This seems to be related to eating certain types of Chinese food, Wonton soup, in particular, especially when taken on an empty stomach. Only a certain group of people seem to be sensitive in this way; the offending agent is thought to be monosodium glutamate, which is often used in Chinese cooking. However, it may not be monosodium glutamate on its own that causes the problem; there may well be an interaction with other constituents of Chinese food.
Another food additive which can cause problems is sodium nitrite, which is used in cured meat products such as Frankfurter sausages, and luncheon meats. In some people, sodium nitrite can produce a similar headache, together with flushing and redness of the face.
The pattern of meals can also affect headaches. Some patients with migraine find that low levels of sugar in the blood can trigger off an attack, and so going without a meal may be hazardous. Note, however, that a migraine caused by the absence of food can also be caused by a food allergy; there is a distant relationship between food addiction and food allergy, and patients who are allergic often get withdrawal symptoms when they initially omit a food to which they are allergic from their diet. Therefore, a migraineur who develops an attack every time he misses breakfast may be triggering the attack by low levels of sugar in the blood, but it might just be that he’s allergic to milk (or tea, or coffee, or marmalade, or pork or eggs) and is having withdrawal migraines as a result of not eating any for some time.
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