Red Wine as a Cause of Migraine

Littlewood, JuliaT.; Glover, Vivette; Davies, P. T. G.; Gibb, Celia; Sandler, M.; Fc, Rose

doi:10.1016/s0140-6736(88)91353-0

Cited by 130 publications

(73 citation statements)

References 17 publications

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“…The level of knowledge about specific trigger factors differed most markedly in the "classical" nutritional triggers of migraine attacks, i.e., red wine, chocolate and cheese, which were best known in the MIG-C group. However, there is only evidence supporting the role of red wine, whereas chocolate and cheese have not been proven to trigger migraine attacks [22,23,26]. The marked discrepancy between personal experience and theoretical knowledge regarding the precipitation of migraine and TTH by chocolate and cheese indicates also that patient information -from whatever source ever [28] -overestimates these factors.…”

Section: Discussionmentioning

confidence: 99%

“…The relevance of dehydration was recently stressed in a case series [21]. Regarding the 'classical' trigger factors red wine, chocolate and cheese, a selective sensitivity to red wine has been shown in some patients [22], the importance of chocolate has been doubted seriously [23] and scientific evidence for cheese as a migraine and TTH precipitant is totally lacking.…”

Section: Introductionmentioning

confidence: 99%

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Trigger factors of migraine and tension-type headache: experience and knowledge of the patients

et al. 2006

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The objective was to examine potential trigger factors of migraine and tension-type headache (TTH) in clinic patients and in subjects from the population and to compare the patients' personal experience with their theoretical knowledge. A cross-sectional study was carried out in a headache centre. There were 120 subjects comprising 66 patients with migraine and 22 with TTH from a headache outpatient clinic and 32 persons with headache (migraine or TTH) from the population. A semistructured interview covering biographic data, lifestyle, medical history, headache characteristics and 25 potential trigger factors differentiating between the patients' personal experience and their theoretical knowledge was used. The most common trigger factors experienced by the patients were weather (82.5%), stress (66.7%), menstruation (51.4%) and relaxation after stress (50%). The vast majority of triggers occurred occasionally and not consistently. The patients experienced 8.9±4.3 trigger factors (range 0-20) and they knew 13.2±6.0 (range 1-27). The number of experienced triggers was smallest in the population group (p=0.002), whereas the number of triggers known did not differ in the three study groups. Comparing theoretical knowledge with personal experience showed the largest differences for oral contraceptives (65.0 vs. 14.7%, p<0.001), chocolate (61.7 vs. 14.3%, p>0.001) and cheese (52.5 vs. 8.4%, p<0.001). In conclusion, almost all trigger factors are experienced occasionally and not consistently by the majority of patients. Subjects from the population experience trigger factors less often than clinic patients. The difference between theoretical knowledge and personal experience is largest for oral contraceptives, chocolate and cheese.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Trigger factors of migraine and tension-type headache: experience and knowledge of the patients

et al. 2006

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“…At high concentrations, they may be responsible for undesirable toxicological effects, such as headache, respiratory distress, heart palpitation, hypotension, hypertension, nausea, and dizziness (EFSA 2011). Tyramine alone, or with 2-phenylethylamine, causes headache due to their vasoconstrictive properties, while histamine, except headaches, causes low blood pressure, heart palpitations, edema, vomiting, and diarrhea (Littlewood et al 1988;Smit et al 2008). These effects depend on the individual sensitivity and simultaneous presence of co-factors such as ethanol, drugs, or other biogenic amines (Lonvaud-Funel 2001;Marcobal et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

2017

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In this study, a fast, simple, and sensitive analytical method for direct determination of biogenic amines tryptamine, putrescine, histamine, phenylethylamine, tyramine, cadaverine, spermine, and spermidine in wine has been developed and validated. Detection of analytes was performed with ultra-performance liquid chromatography (UPLC) coupled to triple quadruple mass spectrometer (TQ/MS). The calibration curves of all amines were linear with correlation coefficients (R 2 ) ranging from 0.9906 for putrescine to 0.9998 for histamine and 2-phenyethylamine. The accuracy of the method was checked with a standard addition method, showing good accuracy, repeatability, and reproducibility (RSD < 10%). The limit of detection (LOD) and limit of quantification (LOQ) ranged from 0.50 to 30 μg/L and 1.50 to 90 μg/L, respectively, for all amines. The validated method was applied to detect and quantify biogenic amines in Macedonian red and white wines. Higher concentration of amines was observed in red wines (5797 μg/L, on average) compared to the white wines (1485 μg/L, on average).

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“…To address this, various experimental models have been promoted including nitroglycerin (NTG), acetazolamide, iodinated contrast material, reserpine, red wine, cold pressor challenge and mcpp [17][18][19][20]. Some models have the advantage of providing a known time of insult onset and duration of pain.…”

Section: Introductionmentioning

confidence: 99%

Transcranial Doppler measurements in migraine and nitroglycerin headache

et al. 2007

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The objective of this study was to examine the cerebral circulation during spontaneous migraine attacks and to compare changes to an experimental headache model induced by nitroglycerin (NTG) infusion. This prospective study was carried out in a tertiary care hospital on migraineurs with or without aura. Healthy volunteers served as controls. There were no interventions. Flow velocity (FV) and pulsatility index (PI) were measured in migraineurs between and during headache attacks. In controls, FV and PI of the middle cerebral arteries were performed at baseline and after each IV infusion of 0.125, 0.25 and 0.5 μg/kg/min of NTG. In migraineurs, a significant increase in the mean flow velocity (MFV) in the left vertebral artery (VA) and the V V PI of the right VA during spontaneous migraine headache was found. In controls, all FV significantly decreased after infusion of NTG. The NTG model produces expected and substantially different f f vascular effects than those seen with f f spontaneous migraine headache.

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Red Wine as a Cause of Migraine

Cited by 130 publications

References 17 publications

Trigger factors of migraine and tension-type headache: experience and knowledge of the patients

Trigger factors of migraine and tension-type headache: experience and knowledge of the patients

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

Transcranial Doppler measurements in migraine and nitroglycerin headache

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