Posted 8/1/2012 12:17 PM (GMT -7)
Here is some info on diet and vestibular migraines. I am now working hard on prevention. I have been home for two days with a whopper. I am on a beta blocker, but want to do more to help myself with this problem.
Vestibular Migraines and Diet
Apr 29, 2012 | By Kimberly Rienecke
Kimberly Rienecke started her career as a health and fitness writer by working for various websites. She is a certified orthopedic physician assistant and an ACE-certified personal trainer. She also holds a Bachelor of Science in biology from Towson University.
Migraines are a common neurologic condition. According to the Vestibular Disorders Association, 20 million Americans are affected by migraines, and of these people, 25 percent suffer from vestibular migraines. Migraines may be triggered by several factors, including certain foods. Once you are able to determine what foods trigger your migraines, it is best to avoid or limit their intake if possible.
A vestibular migraine is a type of migraine associated with vertigo, or a sensation that your environment is spinning or moving. The term vestibular refers to the inner ear, which functions to provide us with a sense of balance. Symptoms of a vestibular migraine include vertigo, dizziness and a feeling of being unsteady. These symptoms may or may not be accompanied by the classic symptoms of a migraine, such as headache, nausea, vomiting and sensitivity to light.
Tyramine is an amino acid found naturally in many foods and is a common potential trigger of migraines, according to the National Headache Foundation. Tyramine is typically found in foods that are fermented, dried, aged, smoked or pickled. Foods high in tyramine include aged meats and cheeses, dried meats, smoked meats, fava beans, snow peas, olives, pickles, sauerkraut, soy sauce, miso, teriyaki sauce, nuts, pumpkin seeds, Chianti, burgundy, sherry, vermouth, beer, fermented drinks, and yeast.
Several chemicals added to foods may also elicit migraines in certain individuals, such as nitrites, nitrates, monosodium glutamate and aspartame. Nitrites and nitrates are found in processed meats such as sausage, bacon, hot dogs and ham. Monosodium glutamate, or MSG, is added to many foods for flavoring, such as soups and Chinese food. Aspartame is an artificial sweetener found in diet sodas and other sugar-free products.
Caffeine provokes migraines in many individuals. Beverages containing caffeine, such as soda, tea and coffee, should be limited to two servings a day. Caffeine is also found in chocolate, a common migraine trigger food, and should also limited to two servings a day.
Other Food Triggers
Other foods that may potentially cause migraines include yogurt, sour cream, buttermilk, Romano cheese, Parmesan cheese, sourdough bread, uncooked onions, citrus fruits, bananas, avocados, figs, dried fruit, red plums, Riesling and vodka.
The American Headache Society recommends using a headache diary to determine what triggers your vestibular migraines. Migraines precipitated by food typically occur within 12 to 24 hours after eating. If you find that a certain food triggers your migraines, limit the intake of this food for four weeks and note any changes in your migraines in your headache diary. If you find that your migraines do not improve, there may be other triggers in addition to food.
Other potential triggers of migraines include low blood sugar levels, stress, changes in sleeping patterns, menstrual periods and chemicals found in cigarettes and cigars. Since migraines are usually caused by a multitude of factors, it is best to eat a fresh, well-balanced diet and avoid other potential triggers.