Cocoa May be Beneficial for Migraines
A new animal study presented at the International Headache Society’s 14th International Congress provided evidence that Theobroma cacao may be an appropriate dietary supplement for those suffering with migraine headaches. The ingredient is thought to repress inflammatory responses in the brain that are associated with pain.
Approximately 30 million Americans suffer with migraine headaches. A migraine is a severe, painful headache that can last for hours or even days. During the headache, the temporal artery enlarges, producing a release of chemicals that cause inflammation and pain.
Theobroma cacoa is the botanical name for the cocoa plant, and it has long been used in folk medicine as an antiseptic and diuretic. The seeds are used to make chocolate – which is often indicted as a trigger food for migraine headaches because of its caffeine and tyramine content, ingredients thought to restrict blood flow.
Pure cocoa alone has been shown in some studies to have other positive effects on health, including improving hypertension and glucose metabolism. Cocoa also contains phenylethylamine, which has anti-depressant properties and can cause the brain to release chemicals that fight pain.
Dietary intervention is one of the methods of treatment for migraine headaches, as some foods are thought to be trigger foods for attacks. The foods thought to exacerbate symptoms are cheese, chocolate, citrus fruits, meats with high nitrate content (ie: hot dogs), MSG, aspartame, and alcoholic beverages. Unfortunately, avoiding these trigger foods does not always prevent migraine headaches from occurring.
According to WebMD, food triggers often act in combination with other factors such as stress and hormonal changes. The amount of food eaten that can trigger an attack is also a consideration. Small amounts may not cause a migraine, but eating large quantities can induce symptoms.