Intervenções nutricionais para o tratamento da migrânea: uma revisão narrativa

Abstract

Migraine or migraine is a debilitating neurological disorder characterized by recurrent moderate to severe headaches, often accompanied by nausea, vomiting and sensitivity to light and sound. Although the exact causes of migraine remain uncertain, emerging research suggests that dietary factors may play a significant role in the development, frequency, and severity of migraine. This work aims to provide a narrative review of clinical trials available in the current scientific literature on nutritional interventions for the treatment of migraine. Numerous studies have investigated the impact of specific nutrients, dietary patterns and food triggers on migraine. Certain dietary factors such as caffeine, alcohol, MSG, and artificial sweeteners have been identified as possible triggers for some individuals. On the other hand, several nutrients and dietary components have shown promise in the treatment of migraine. Magnesium and zinc, for example, have been studied for their potential role in reducing migraine frequency and severity. Coenzyme Q10, vitamin B and D, omega 3 and 6 fatty acids, isoflavones, probiotics and symbiotics have also shown benefits in reducing migraine, possibly through their antioxidant and anti-inflammatory properties and regulation of the intestinal microbiota that is currently related to the pathophysiological mechanisms of migraine. Ketogenic and DASH diets were associated with a lower risk of migraine. Identifying personal triggers through a food diary or elimination diet can be beneficial. In addition, other lifestyle factors such as sleep quality, stress management and regular exercise should be considered along with dietary interventions for comprehensive migraine management. In conclusion, emerging evidence suggests that nutritional interventions play a significant role in migraine control.