Common migraine

Alternative names:

headache - migraine (common); migraine headache, common

Definition:

A disorder involving repeated or recurrent headache, associated with temporary changes in diameter of the blood vessels in the head.

Causes, incidence, and risk factors:

Migraine headaches affect about 6 out of 100 people. They are a common type of chronic headache. They most commonly occur in women and usually begin between the ages of 10 and 46. They appear to run in the families in some cases. Common migraine accounts for almost all migraine headaches. Migraine may also appear as classical migraine (migraine preceded by other symptoms) and other (rare) forms.

Migraines occur when blood vessels of the head and neck spasm or constrict, which decreases blood flow to the brain. Minutes to hours later, the blood vessels dilate (enlarge), resulting in a severe headache. Common migraine may be accompanied by symptoms other than headache but only rarely includes any preliminary symptoms (aura). Multiple mechanisms trigger the spasm and subsequent blood vessel dilation. There is an increase in many of the substances produced by the body that can cause blood vessels to constrict or dilate. Inflammation around the blood vessels also occurs in some cases.

Attacks of migraine headache may be associated with allergic reactions, bright lights, loud noises, relaxation after a period of physical or mental stress, prolonged muscle tension (or tension headache), lack of sleep, smoking or exposure to tobacco smoke, missed meals, specific foods, alcohol use, caffeine, menstrual periods, use of oral contraceptives (birth control pills), and other conditions. Foods associated with migraine include foods containing the amino acid tyramine (red wine, aged cheese, smoked fish, chicken livers, figs, some beans), chocolates, nuts, peanut butter, fruits (avocado, banana, citrus fruit), onions, dairy products, baked goods, meats containing nitrates (bacon, hot dogs, salami, cured meats), foods containing monosodium glutamate (an additive in many foods), and any processed, fermented, pickled, or marinated foods.