Greater consumption in spring and summer of fresh milk in the morning, of fruits such as strawberry or orange for dessert, of canned tuna and tomato in salads, of seafood, or of non-fresh meat (preserved for more than 48 hours in the refrigerator), facilitate the intake of high amounts of histamine , a molecule that increases the risk of migraine attacks , according to specialists from the DR Healthcare laboratory. Something similar happens with fermented vegetable products, shellfish, blue fish, some cured raw meats, such as salami or sobrasada, cow's milk, butter, matured cheeses, such as Manchego, Gruyère and Roquefort and white egg.
Some of these foods release histamine, while others cause the endogenous release of this substance, with similar effects.
Histamine is present in all foods in the daily diet and is metabolized by the body through the enzyme diamine oxidase (DAO) . According to a study carried out by Carmen Vidal, Professor of Nutrition and Food Science at the University of Barcelona, 95 percent of migraineurs studied have shown to have a deficiency of said enzyme, which causes an accumulation of histamine in the body that contributes to triggering more migraine attacks.
