Associations between diet quality and migraine headaches: a cross-sectional study.

IF 3.6 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2024-07-01 Epub Date: 2023-08-05 DOI:10.1080/1028415X.2023.2244260

Arghavan Balali, Elham Karimi, Maryam Kazemi, Amir Hadi, Gholamreza Askari, Fariborz Khorvash, Arman Arab

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引用次数: 0

Abstract

Aims: We evaluated associations between diet quality and migraine outcomes.

Methods: The current work represented a cross-sectional study on 262 patients with migraine (20-50 y). Diet quality was assessed using the standard healthy eating index 2015 (HEI-2015) and alternative healthy eating index 2010 (AHEI-2010). A validated 168-item food frequency questionnaire was used to assess dietary intake. Migraine outcomes included clinical factors (severity, duration, frequency, and disability related to migraine) and serum nitric oxide (NO). Associations between diet quality indices and migraine outcomes were evaluated using linear regressions, and β and 95% corresponding confidence interval (CI) were reported.

Results: HEI-2015 was inversely associated with migraine frequency (β = -4.75, 95% CI: -6.73, -2.76) in patients with the highest HEI scores (third tertile) vs. those with the lowest scores (first tertile) after adjusting for relevant confounders. AHEI-2010 was inversely associated with migraine frequency (β = -3.67, 95% CI: -5.65, -1.69) and migraine-related disability (β = -2.74, 95% CI: -4.79, -0.68) in adjusted models. Also, AHEI-2010 was inversely associated with migraine severity in patients in the second vs. first tertile (β = -0.56; 95% CI: -1.08, -0.05). We detected no associations between diet quality and NO levels (All P > 0.14).

Conclusions: Improved diet quality may be associated with favorable migraine outcomes (lower headache frequency, severity, and migraine-related disability). Future studies are required to confirm and delineate the causal mechanisms of our observations.

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饮食质量与偏头痛之间的关系：一项横断面研究。

目的：我们评估了饮食质量与偏头痛结果之间的关系：本次研究是一项横断面研究，对象是262名偏头痛患者（20-50岁）。饮食质量采用 2015 年标准健康饮食指数（HEI-2015）和 2010 年替代健康饮食指数（AHEI-2010）进行评估。采用经过验证的 168 项食物频率问卷评估饮食摄入量。偏头痛的结果包括临床因素（与偏头痛相关的严重程度、持续时间、频率和残疾程度）和血清一氧化氮（NO）。采用线性回归评估了饮食质量指数与偏头痛结果之间的关系，并报告了β值和95%的相应置信区间（CI）：结果：调整相关混杂因素后，HEI-2015 与偏头痛发生频率成反比（β = -4.75，95% CI：-6.73，-2.76），在 HEI 分数最高的患者（第三三分位数）与分数最低的患者（第一三分位数）之间存在差异。在调整后的模型中，AHEI-2010 与偏头痛频率（β = -3.67，95% CI：-5.65，-1.69）和偏头痛相关残疾（β = -2.74，95% CI：-4.79，-0.68）成反比。此外，AHEI-2010 与偏头痛严重程度成反比（β = -0.56；95% CI：-1.08，-0.05）。我们没有发现饮食质量与氮氧化物水平之间存在关联（所有 P > 0.14）：结论：饮食质量的改善可能与偏头痛的有利结果（降低头痛频率、严重程度和偏头痛相关残疾）有关。今后还需要开展研究，以确认和阐明我们所观察到的因果机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.