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Assessment of dietary risk factors in chronic headache

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Abstract

An investigation of the awareness level and potential impact of dietary risk factors on chronic headache patients revealed that (1) approximately 75% of the 130 patients in this study stated they were aware of possible food-intake/headache connections, (2) less than half reported being informed of this relationship by medical professionals, and (3) the awareness of this nutritional information did not prompt changes in subjects' dietary practices. The comparison of food-intake patterns of the headache patients and nonheadache control group revealed a significant difference only on red wine consumption.

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Authors and Affiliations

  1. Skidmore College, USA

    Patricia Guarnieri

  2. State University of New York at Albany, USA

    Cynthia L. Radnitz &  Edward B. Blanchard

Authors
  1. Patricia Guarnieri
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  2. Cynthia L. Radnitz
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  3. Edward B. Blanchard
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Additional information

This research was supported in part by a grant from NINCDS, NS-23440.

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Guarnieri, P., Radnitz, C.L. & Blanchard, E.B. Assessment of dietary risk factors in chronic headache. Biofeedback and Self-Regulation 15, 15–25 (1990). https://doi.org/10.1007/BF00999074

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  • DOI: https://doi.org/10.1007/BF00999074

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