https://doi.org/10.36719/2663-4619/109/79-83
Saida Valizada
Nakhchivan State University
Banovsha Gasimova
Nakhchivan State University
qasimovabenovse21@gmail.com ail.com
Samira Huseynova
Nakhchivan State University
Investigation of the Statistics of Food Substances Enhancing Migraine Disease Among Students in the Nakhchivan Autonomous Republic
Abstract
Migraine is a debilitating neurological disorder characterized by intense unilateral headaches, nausea, vomiting, and sensitivity to light and sound. This study investigates the dietary triggers of migraine among students in the Nakhchivan Autonomous Republic. A survey was conducted with participants to evaluate the impact of specific food groups, categorized as phenylethylamine, tyramine, monosodium, and aspartame. The results indicated that the tyramine group was the most significant trigger, with processed meats and pickled products being predominant. The phenylethylamine group ranked second, primarily due to raw meat products and chocolate. The monosodium group, including fast food and instant soups, was third, while the aspartame group, particularly diet cola, had the least impact. These findings highlight the role of specific foods in exacerbating migraines and emphasize the importance of dietary management to reduce attack frequency and severity.
Keywords: migraine, neurology, headaches, toxins, osteopathy, food groups, migraine attacks, healthy diet, autonomic nervous system