ALABAMA A&M and AUBURN UNIVERSITIES

Migraine headaches can affect anyone, but women are three times more likely to suffer from them than men are, says Dr. Barbara Struempler, Extension nutritionist with the Alabama Cooperative Extension System.

If your migraine attacks seem to be initiated by food, you need to identify and avoid foods that "trigger" them.

Migraines are characterized by severe head pain, plus one or more of a range of symptoms, such as nausea, vomiting and increased sensitivity to light, sound and smells. A migraine attack can last from 4 to 72 hours, often causing the sufferers to "put their lives on hold."

Though the actual cause of migraines remains uncertain, a wide range of factors can trigger an attack such as  certain foods, hunger or missed meals, changes in weather, physical activities, emotions and stress, medications and hormonal changes.

The most commonly suspected trigger food categories are alcohol, caffeine beverages, aged cheeses, fresh yeast breads, some types of beans, overripe fruits, snacks made from nuts, salted and cured meats, canned or dry-mix soups and chocolate-based desserts, Struempler says.

One suspected trigger, monosodium glutamate (MSG), is a food additive and flavor enhancer often found in restaurant foods and in many processed foods, including canned and dry soups, barbecue sauce and potato chips.  Sodium nitrate, another trigger, is found in hot dogs and luncheon meats.

Seasonings and flavorings, such as soy sauce, marinades and meat tenderizers, are also possible migraine triggers.

One way to determine which foods, if any, trigger your migraine attacks is to keep a diary of what you eat for several weeks. Managing dietary triggers is only one part of overall migraine management.  Remember to first see your physician for  proper diagnosis and treatment.

SOURCE:  DR. BARBARA STRUEMPLER, Extension nutritionist, AlabamaCooperative Extension System, (334) 844- 2217.