There is little evidence that food allergies relate to headaches; however, certain foods contain amines that may affect the brain and trigger migraines in susceptible or headache-prone individuals. The "three Cs" - cheese, chocolate, and citrus - are the most common triggers, but they only affect a minority of headache sufferers. Some patients are more prone to attack from these triggers during times of stress, fatigue, or during the menstrual cycle. Alcohol, especially red wine, is often mentioned as a trigger, particularly when other factors have "set the stage."

Nitrites (found in cured or processed meats) and monosodium glutamate, or MSG, (found in Accent, meat tenderizers, canned meats and fish, and some Chinese restaurant food) can also trigger headaches. Some studies have also linked salty snack food and aspartame (Nutrasweet, Equal) to headache attacks.

Keeping a headache diary may help you determine which foods, beverages, or combinations may trigger your headaches so you can avoid them in the future. There may be a "lag period" of 3-12 hours between the consumption of the trigger and the onset of the headache.

You should drink no more than two caffeinated beverages per day. Once a headache has begun, caffeine can be helpful, because it enhances the effects of pain medicine. If overused, caffeine can cause headache similar to a drug rebound headache, because the body has come to depend on it. If you decide to cut down on caffeine, it is best to do so very gradually.

Skipping meals appears to be one of the most common triggers mentioned by migraine patients. Anyone prone to frequent headaches should avoid skipping meals.