Breakthrough in migraine medicine: Trigger food receptors discovered

Migraines are disabling headache attacks caused by chocolate, cheese and red wine. A team of international researchers has now identified the Trigger Food Receptors (TFR), which are responsible for the crippling disease, affecting millions worldwide. Several pharmaceutical companies have announced the release of the first TFR-blocking drugs for migraine prevention by the end of this year.    Brisbane, April 1, 2013 /  REUTERS

Discovery of Trigger Food Receptors by International Researchers solves Migraine Mystery (Science Report)

TriggerFoodReceptorsIt has always been a mystery how otherwise harmless foods and beverages like chocolate, cheese and red wine can cause migraines, the severe headache attacks that torture millions all over the globe. A new study—published in the April edition of the renowned Journal of gastrointestinal Neurology—reveals the organic causes for migraine patients’ special vulnerability: Trigger Food Receptors (TFR) in the small intestine.

The findings were made possible by the collaboration of Australian and American headache researchers with a team of South Korean Micropathologists. During a tumultuous press conference in Brisbane/Australia, the chairman of the “TFR task force” and dean of the University of Seoul, Professor Pee-Naw Kio explained:

The team dissected the cadavers of two groups of deceased migraine patients. Group A comprised 66 migraineurs who had died for non-medical reasons like violent crimes, accidents or suicide. Group B consisted of 220 subjects who had died from stroke, medication-overuse or other migraine-related complications.

Professor Kio summarized the findings: “Compared to healthy corpses, the mucosa of the migraineurs’ small intestine showed a significant increase in TFR density by factors of 12.3 to 27.9 for the various group pairings. The TFR density was highest for red wine in female suicide-migraineurs and for cheese in male medication-overusers. Even the seven infant cadavers showed a 12-fold elevated density in chocolate-sensitive Trigger Food Receptors.

The findings convincingly explain what migraineurs had to learn the hard way: Genetically predetermined, anatomical differences in the small intestine make affected patients vulnerable to migraine-trigger foods. Sufferers are well advised to avoid chocolate, cheese and red wine, but also citrus fruits, cured meats, seafood, polyunsaturated carbohydrates, spices, preservatives, gluten, lactose, fructose, cellulose and monosodium glutamate (MSG).

This was the second successful project of the international TFR task force, initiated by Prof. Kio. In 2008, the group discovered migraine-specific alterations in the supraventricular temporal cortex, the brain area responsible for the detection of weather changes.

The South Korean scientist concluded the Brisbane press conference: “These findings are a breakthrough in migraine medicine: They allow pharmaceutical companies to develop new and more expensive drugs for migraine prevention.” Pharmaceutical giant GlaxoKlineSmith announced the release of the first TFR-blocker by the end of the year.

Migraineurs will have to decide whether to put all their hopes in Pee-Naw Kio or whether to start their own Migraine Revolution. After April fool’s day, that decision should be an easy one.


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