# An Assessment of the Dietary Habits of Individuals with Migraine Living in Spain: An Exploratory Observational Cross-Sectional Pilot Study

## TL;DR

This study explores the dietary habits of people with migraines in Spain and finds that dietary perceptions may influence avoidance of certain foods.

## Contribution

This is the first study to investigate dietary patterns in migraineurs in Spain and their relation to migraine frequency and disability.

## Key findings

- Consumption of plant-based foods was below recommended levels.
- Chronic migraine and severe disability groups showed differences in trigger food consumption.
- Infrequent migraine sufferers consumed more caffeine than chronic migraine sufferers.

## Abstract

Background/objectives: Eating habits have been proposed as a potential therapeutic approach for migraines; nevertheless, scientific evidence to support firm recommendations is lacking. Specifically, dietary habits in migraineurs living in Spain have not been investigated. Therefore, this study aimed to evaluate their dietary patterns and examine how these habits vary based on the frequency of migraine attacks or the degree of migraine-related disability. Methods: An exploratory, observational, cross-sectional pilot study was conducted on 260 individuals (18–64 years old) diagnosed with migraine in Spain. Data on diet, lifestyle, and migraine characteristics were collected with an online questionnaire consisting of a food frequency questionnaire and enquires about perceptions about diet, lifestyle, and different aspects related to migraines. Statistical differences were analyzed with the Kruskal–Wallis test, followed by Dunn’s post-hoc test, using JASP. Results: The consumption of plant-based foods was below the AESAN recommendations. No differences were observed in terms of food servings consumption across different migraine attack frequencies or levels of migraine-related disability. Both the chronic migraine group and the severe disability group showed differences in the consumption of some foods considered as migraine triggers (such as chocolate, cured cheese, cured meats, and alcoholic beverages). Moreover, people who suffered from infrequent migraine consumed significantly more caffeine than those who had chronic migraine. Conclusion: It remains unclear whether avoiding dietary migraine triggers is driven by the biological effects of certain food compounds or influenced by dietary perceptions and unfounded beliefs. Thus, further research on the role of diet in migraine management is necessary.