Relationships Between Food, Wine, and Beer‐Precipitated Migrainous Headaches

Abstract

Five hundred seventy-seven consecutive patients attending the Princess Margaret Migraine Clinic from 1989 to 1991 have been questioned about dietary precipitants of their headaches. Four hundred twenty-nine patients had migraine, of which 16.5% reported that headaches could be precipitated by cheese or chocolate, and nearly always both. Of the migraine patients, 18.4% reported sensitivity to all alcoholic drinks, while another 11.8% were sensitive to red wine but not to white wine; 28% of the migrainous patients reported that beer would precipitate headaches. There was a definite statistical association between sensitivity to cheese/chocolate and to red wine (P < 0.001) and also to beer (P < 0.001), but none between diet sensitivity and sensitivity to alcoholic drinks in general. None of 40 patients with tension headache (diagnosed by International Headache Society criteria) reported sensitivity to foods, and only one was sensitive to alcoholic drinks. The prevalence of sensitivity among 46 patients with some migrainous features was intermediate between the migraine and tension headache categories. It is concluded that cheese/chocolate and red wine sensitivity, in particular, have closely related mechanisms, in some way related more to migraine than to more chronic tension-type headache, while quite separate mechanisms play a major role in sensitivity to alcoholic drinks in general.

A Review of Biogenic Amines and Polyamines in Beer

“…Beer has been reported as a trigger for headaches with patients susceptible to migraines 36 . Histamine in alcoholic drinks was capable of triggering of allergic and allergiclike adverse responses, however, wine has been a more common source than beer 46 .…”

The Microbiology of Malting and Brewing

“…These compounds are found in a wide range of foods and beverages, including fish, meat, cheese, and wine, and are formed by microbial decarboxylation of amino acids (245,246). BAs pose a health hazard to sensitive individuals, resulting in allergy-like reactions (247), migraine (248), and/or toxic reactions with monoamine oxidase inhibitor drugs (249,250). BAs in beer are formed primarily during fermentation but can also be produced by microbes in barley, malt, wort, and hops (251,252).…”

Influence of pro-algesic foods on chronic pain conditions

“…Migraine headache is known to be triggered in some sufferers by specific foods like chocolate or wine [1][2][3]. However, less is known about the potential interaction between intake of specific dietary components and chronic pain conditions.…”