Migraine and vitamin B2

Sensitivity to tyramine containing foods (aged meats, hard cheese, avocados, bananas, beer, cabbage, eggplant, potatoes, red plums, tomatoes, wine and yeast). Plus many migraine sufferers find that alcohol, aspirin, chocolate, MSG, nitrates and spicy foods may also trigger a migraine, as well as individual food sensitivities.

Other causes include a magnesium deficiency, fluorescent or bright lights, low levels of cellular Co-Enzyme Q 10, weather changes and hormonal fluctuations.

Latest research has also demonstrated that supplementation with vitamin B2 (Riboflavin) at a dose of 400 mg each day over a three-month period resulted in significant reductions in the frequency of migraine attack.

It is thought that depleted energy reserves in the mitochondria (power house of the cell) may trigger biochemical shifts which ultimately result in a migraine. Riboflavin (B2) supplementation directly influences the co-enzymes (flavin mononucleotide, FAD and flavin adenine dinucleotide, FAD) involved in energy production and may improve mitochondrial energy metabolism.

The effect of supplementation with 400 mg of riboflavin on the frequency of migraines has been confirmed in a randomized, double blind, clinical trial. (Schoenen, J.J Neurology, 466–470). There were fewer migraines each month, as well as a reduction in the duration of the migraines, and reduced number of days with vomiting and nausea. A retrospective study on pediatric and adolescent migraines sufferers concluded that, when taken at doses of 200–400 mg per day over a three-month trial period, supplementation with riboflavin results in a significant reduction in the frequency of attacks.

I have been trialing the use of a very bio-available form of vitamin B2 in the clinic over the past few months, and so far results have been very positive. Riboflavin supplementation always goes hand in hand with dietary and lifestyle changes too. Notably more water, no chocolate or cheese and adequate sleep!