{"title":"饮食模式与偏头痛:饮食摄入和生化参数与偏头痛特征相关吗?","authors":"Hande Bakırhan, H. Yıldıran, Tugba Uyar Cankay","doi":"10.1108/nfs-06-2022-0190","DOIUrl":null,"url":null,"abstract":"\nPurpose\nThis study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.\n\n\nDesign/methodology/approach\nThe disability of individuals aged 19–64 years old with episodic migraine (n = 80, female n = 64, male n = 16) was assessed with the Migraine Disability Assessment Scale, and migraine severity was evaluated with the visual analog scale. The metabolic risks of individuals were determined by analyzing body composition, various biochemical parameters and anthropometric measurements. Nutrients and energy intake levels were measured using the food consumption recording form.\n\n\nFindings\nBody muscle mass percentage was correlated directly with migraine severity and inversely with the attack duration (r = 0.26, p = 0.01 and r = −0.29, p = 0.007, respectively). High bone mass was associated with low attack frequency (r = −0.23, p = 0.03), while high body fat percentage was associated with long attack duration (r = 0.28, p = 0.009). A significant direct correlation was found between total cholesterol level and migraine severity and attack duration (r = 0.25, p = 0.02) and between triglyceride level and attack duration (r = 0.26, p = 0.01). There was a direct correlation between serum thyroxine (T4) level and migraine attack severity (r = 0.23, p = 0.03). There was a significant direct correlation between energy and carbohydrate intake and migraine severity (r = 0.26, p = 0.02 and r = 0.30, p = 0.009, respectively), protein and vitamin B2 intake and attack frequency (r = 0.24, p = 0.03 and r = 0.23, p = 0.04, respectively) and an inverse correlation between monounsaturated fatty acid, fiber and vitamin C intake and migraine severity score (r = −0.35, p = 0.002; r = −0.25, p = 0.02; and r = −0.41, p = 0.001, respectively).\n\n\nOriginality/value\nThe findings confirm that nutritional status, body composition and some biochemical parameters can affect the course of migraine.\n","PeriodicalId":12417,"journal":{"name":"Food Science & Nutrition","volume":"29 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Dietary patterns and migraine: are dietary intake and biochemical parameters associated with migraine characteristics?\",\"authors\":\"Hande Bakırhan, H. Yıldıran, Tugba Uyar Cankay\",\"doi\":\"10.1108/nfs-06-2022-0190\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\nPurpose\\nThis study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.\\n\\n\\nDesign/methodology/approach\\nThe disability of individuals aged 19–64 years old with episodic migraine (n = 80, female n = 64, male n = 16) was assessed with the Migraine Disability Assessment Scale, and migraine severity was evaluated with the visual analog scale. The metabolic risks of individuals were determined by analyzing body composition, various biochemical parameters and anthropometric measurements. Nutrients and energy intake levels were measured using the food consumption recording form.\\n\\n\\nFindings\\nBody muscle mass percentage was correlated directly with migraine severity and inversely with the attack duration (r = 0.26, p = 0.01 and r = −0.29, p = 0.007, respectively). High bone mass was associated with low attack frequency (r = −0.23, p = 0.03), while high body fat percentage was associated with long attack duration (r = 0.28, p = 0.009). A significant direct correlation was found between total cholesterol level and migraine severity and attack duration (r = 0.25, p = 0.02) and between triglyceride level and attack duration (r = 0.26, p = 0.01). There was a direct correlation between serum thyroxine (T4) level and migraine attack severity (r = 0.23, p = 0.03). There was a significant direct correlation between energy and carbohydrate intake and migraine severity (r = 0.26, p = 0.02 and r = 0.30, p = 0.009, respectively), protein and vitamin B2 intake and attack frequency (r = 0.24, p = 0.03 and r = 0.23, p = 0.04, respectively) and an inverse correlation between monounsaturated fatty acid, fiber and vitamin C intake and migraine severity score (r = −0.35, p = 0.002; r = −0.25, p = 0.02; and r = −0.41, p = 0.001, respectively).\\n\\n\\nOriginality/value\\nThe findings confirm that nutritional status, body composition and some biochemical parameters can affect the course of migraine.\\n\",\"PeriodicalId\":12417,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"29 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1108/nfs-06-2022-0190\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/nfs-06-2022-0190","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
目的探讨营养状况及各项生化指标与偏头痛症状的关系。设计/方法/方法采用偏头痛残疾评定量表评估19-64岁发作性偏头痛患者(n = 80,女性n = 64,男性n = 16)的残疾,采用视觉模拟量表评估偏头痛的严重程度。通过分析个体的身体组成、各种生化参数和人体测量来确定个体的代谢风险。采用食物消耗记录表测量营养和能量摄入水平。身体肌肉质量百分比与偏头痛严重程度成正相关,与发作时间成负相关(分别为r = 0.26, p = 0.01和r = - 0.29, p = 0.007)。骨量高与发作频率低相关(r = - 0.23, p = 0.03),体脂率高与发作持续时间长相关(r = 0.28, p = 0.009)。总胆固醇水平与偏头痛严重程度和发作持续时间之间存在显著的直接相关性(r = 0.25, p = 0.02),甘油三酯水平与发作持续时间之间存在显著的直接相关性(r = 0.26, p = 0.01)。血清甲状腺素(T4)水平与偏头痛发作严重程度有直接相关性(r = 0.23, p = 0.03)。能量和碳水化合物摄入量与偏头痛严重程度(r = 0.26, p = 0.02和r = 0.30, p = 0.009),蛋白质和维生素B2摄入量与偏头痛发作频率(r = 0.24, p = 0.03和r = 0.23, p = 0.04)呈显著正相关,单不饱和脂肪酸、纤维和维生素C摄入量与偏头痛严重程度评分呈负相关(r = - 0.35, p = 0.002;R =−0.25,p = 0.02;r = - 0.41, p = 0.001)。研究结果证实,营养状况、身体成分和一些生化参数可以影响偏头痛的病程。
Dietary patterns and migraine: are dietary intake and biochemical parameters associated with migraine characteristics?
Purpose
This study aims to elucidate the relationship between nutritional status and various biochemical parameters and migraine symptoms.
Design/methodology/approach
The disability of individuals aged 19–64 years old with episodic migraine (n = 80, female n = 64, male n = 16) was assessed with the Migraine Disability Assessment Scale, and migraine severity was evaluated with the visual analog scale. The metabolic risks of individuals were determined by analyzing body composition, various biochemical parameters and anthropometric measurements. Nutrients and energy intake levels were measured using the food consumption recording form.
Findings
Body muscle mass percentage was correlated directly with migraine severity and inversely with the attack duration (r = 0.26, p = 0.01 and r = −0.29, p = 0.007, respectively). High bone mass was associated with low attack frequency (r = −0.23, p = 0.03), while high body fat percentage was associated with long attack duration (r = 0.28, p = 0.009). A significant direct correlation was found between total cholesterol level and migraine severity and attack duration (r = 0.25, p = 0.02) and between triglyceride level and attack duration (r = 0.26, p = 0.01). There was a direct correlation between serum thyroxine (T4) level and migraine attack severity (r = 0.23, p = 0.03). There was a significant direct correlation between energy and carbohydrate intake and migraine severity (r = 0.26, p = 0.02 and r = 0.30, p = 0.009, respectively), protein and vitamin B2 intake and attack frequency (r = 0.24, p = 0.03 and r = 0.23, p = 0.04, respectively) and an inverse correlation between monounsaturated fatty acid, fiber and vitamin C intake and migraine severity score (r = −0.35, p = 0.002; r = −0.25, p = 0.02; and r = −0.41, p = 0.001, respectively).
Originality/value
The findings confirm that nutritional status, body composition and some biochemical parameters can affect the course of migraine.