A migraine is a throbbing intense headache that usually occurs on one side of the head, although both sides may be affected in separate attacks. Migraines are painful and sometimes disabling and are often accompanied by nausea, vomiting, and sensitivity to light, noise, and smell. Migraine headaches tend to recur; a migraine headache typically lasts 4 to 24 hours but in some cases can last up to 3 days. With an estimated 6.6 million people in the UK reporting moderate headache-related disability, the cost to the economy is significant, estimated at £1 billion per year. Studies have estimated that 90,000 people are away from work or education every day due to headache's. During a migraine attack there are changes in chemicals and blood vessels in the brain. These changes to the blood vessels are probably what cause the pain, but migraine is still a condition that is poorly understood.

  

In many people migraines are triggered by reactions to foods. Understanding that food sensitivity can contribute to migraines, and then identifying and eliminating the trigger foods is important. Clinical studies have shown that management of the diet can reduce the severity and, or, frequency of headaches or even stop them. The problem with attempting any dietary modification is that first you need to know what to change. Currently the best accepted method for confirming food sensitivities is by elimination diet. This involves eating a restricted diet for several weeks. If there is no reduction in the frequency or intensity of the attacks during this time, it is assumed that the food type that has been restricted is not the problem and the process is repeated with another food type. This method is very time consuming, and because it is impossible to test all the different combinations of food types that may be causing the problems, it is a very ineffective process.

 

In one survey* of 514 migraine and headache sufferers, 81% benefitted in terms of the frequency and severity of their attacks if they removed the foods from their diet that showed IgG antibody reactions in their blood. The test that was used in the survey was the YorkTest FoodScan 113; it only requires a few drops of blood from a finger prick that can be collected in the comfort of your own home.

 

 

The First Step test is a pre-screen which identifies whether food-specific IgG antibody reactions are detected or not. If food-specific IgG antibodies are detected then you can choose to embark on the more comprehensive Second Step FoodScan 113 programme. Included in the FoodScan 113 programme are two consultations with a qualified Nutritional Therapist who will help you look at how to manage any potential food intolerances.

Please call our specialists on 0800 074 6185 who will be happy to provide you with free, confidential expert advice and guidance on the First Step test. Alternatively click here for further information or buy now.

  

 

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* Survey commissioned by Allergy UK and further analysed by the University of York: Originally published as Hardman, G. and Hart, G. “Dietary advice based on food-specific IgG results”. Nutrition and Food Science (2007) 37, 16-23.