Individuals who had a median intake of 0.84-1.06 g of tryptophan per day had reduced odds of developing migraine by approximately 54% to 60%, relative to those who consumed ≤0.56 g/day, a new study found. The migraine group (n=514) was recruited from a tertiary headache clinic while controls consisted of 582 sex-matched healthy volunteers randomly selected from the general population. A validated 168-item semi-quantitative food frequency questionnaire was used for dietary intake assessments. Researchers found:
- Multiple regression models were adjusted for age, sex, body mass index, total daily energy intake, dietary intakes of total carbohydrates, animal-based protein, plant-based protein, total fat, saturated fat, and cholesterol.
- There was a negative association between tryptophan intake and migraine risk.
Razeghi Jahromi S, Togha M, Ghorbani Z, et al. The association between dietary tryptophan intake and migraine. [Published online ahead of print June 28, 2019]. Neurol Sci . doi: 10.1007/s10072-019-03984-3.