A theory becoming increasingly popular in pain clinics is that foods containing tryptophan may offer a safe and effective nutritional approach to headache relief.
The rationale is that tryptophan, an essential amino acid, is a precursor of serotonin, a neurotransmitter essential to pain control. Serotonin plays a dual role in the headache process:
• In response to emotional stress, blood platelets coagulate and release serotonin into the bloodstream. This serotonin constricts blood vessels and can readily precipitate Stage 2 in the migraine process.
• Serotonin is also released in the brain where it acts as an effective sedative, painkiller and antidepressant. In tandem with norepinephrine, serotonin limits passage of pain impulses through the brain’s “pain gate.”
By enhancing enkephalin and endorphin activity, brain serotonin also raises the pain threshold and blocks pain impulses. Serotonin is also a natural tranquilizer mat encourages sleep and it helps to relieve mild depression and anxiety.
Availability of serotonin in the brain is largely dependent on dietary sources of tryptophan. In many people, tryptophan has difficulty penetrating the blood-brain barrier, a protective biochemical shield. Tryptophan is prevented from reaching the brain by a flood of cotnjjeting amino acids, most of which are released from roods of animal origin. People with the lowest levels of brain serotonin are likely to be heavy eaters of meat, poultry, eggs, cheese and other whole milk dairy products.
This may sound contradictory, since these same foods are also rich sources of tryptophan. The problem is that each also contains even higher amounts of other amino acids, all of which compete with tryptophan for transportation through the blood-brain barrier. Additionally, many animal foods contain large amounts of saturated fats, which stimulate release of a prostaglandin that thickens blood and, indirectly, may assist platelets to clot and release serotonin.
Animal experiments by Drs. Wunman and Femstrom of M.I.T. a few years ago revealed that a diet high in complex carbohydrates, and low in fats and animal protein, is best for helping tryptophan to reach the brain.
However, except for beans, tryptophan exists only in foods of animal origin. The safest and best of these tryptophan sources is plain, nonfat yogurt, skimmed buttermilk, very low-fat cottage cheese, and nonfat or skim milk. Worthwhile amounts of tryptophan also exist in oily fish such as mackerel, sardines, salmon, haddock, cod and canned tuna. Oily fish of this type also contain EPA (eicosapentaenoic acid) which, unlike saturated fat, actually thins blood and inhibits platelets from clumping and releasing serotonin.
Undoubtedly, the foods just mentioned are the safest sources of dietary tryptophan. Tryptophan also exists in whole-milk-dairy foods, poultry, meat and in non-oily fish.
The most effective way to boost brain tryptophan intake is to eat one or more helpings of the recommended tryptophan-rich foods at dinner. It is not necessary or desirable to eat larger-man-normal helpings.
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