Nutrition for Migraine Prevention
NCT02012790 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 182
Last updated 2020-10-06
Summary
Migraine is a widespread, debilitating, chronic pain disorder and a major public health challenge. Most conventional, pharmaceutical treatments fail to give satisfactory long-term relief and their repeated use can have important side effects. This project involves implementation of substantial dietary changes in adults with migraine. Our goal is to test the hypothesis that a causal relationship exists between migraine symptoms and the amount and proportions of foods consumed containing defined amounts of polyunsaturated fatty acids.
Significant findings supporting the hypothesis will lead to a major shift in both prevention and management of migraine and other chronic pain disorders. Emphasis is on low-cost, health improvement strategies utilizing specific dietary modifications for pain management, based on solid clinical research evidence.
Conditions
- Migraine Disorders
Interventions
- OTHER
-
Diet
The dietary intervention provides dietary counseling, whole foods (enough for 2 meals and 2 snacks per day) including study oils
Sponsors & Collaborators
-
National Center for Complementary and Integrative Health (NCCIH)
collaborator NIH -
University of North Carolina, Chapel Hill
lead OTHER
Principal Investigators
-
John D Mann, MD · University of North Carolina, Chapel Hill
Study Design
- Allocation
- RANDOMIZED
- Purpose
- PREVENTION
- Masking
- DOUBLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 99 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2014-07-31
- Primary Completion
- 2018-03-29
- Completion
- 2018-05-11
Countries
- United States
Study Locations
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