DIETARY AND NON-DIETARY TRIGGERS OF MIGRAINE IN UNIVERSITY STUDENTS

Background and Aim: Migraine, as a psychosomatic disorder, is a common type of headache that occurs as a recurrent, throbbing, and usually unilateral headache and environmental factors have the ability to initiate migraine. Considering the high prevalence of migraine among students and its debilitating complications, we decided to study the dietary (D) and non-dietary (ND) triggers of migraine headaches among this group of community.Methods: In this descriptive study, 50 students of Tabriz University of medical sciences who had a history of migraine were studied. Demographic data, migraine characteristics of individuals, and appetite change status after migraine were evaluated. A questionnaire of D and ND triggers in migraine patients, including 44 D factors and 14 ND factors, was used to study the effects of D and ND triggers of the migraine.Results: Among the D factors, Lighvan cheese had the most effect on migraine (34%). Chocolate, cold foods, tomato sauce, onion, beef, pickles, fatty foods and coffee were the other influential foods. Among the ND factors, fatigue, changes in sleep pattern, and elimination a meal were most affected. There was a significant correlation between nausea caused by migraine and sex (P=0.024) and age (P=0.005). Also, there was a significant relation between some foods like meat, cream, yogurt and onion and complications of the disease.Conclusion: The present study showed that both D and ND factors affect migraine but ND factors are more effective in developing migraine headaches. People with migraine should be cautioned about foods that aggravate migraine and avoid any stress and unstable living situations.

کلیدواژه ها:

Migraine ، headache ، dietary ، non-dietary