‡Present address: Department of Neurology, Pinderfields General Hospital, Wakefield, Yorks. WF1 4DG.
Biochemical Predisposition to Dietary Migraine: the Role of Phenolsulphotransferase
Version of Record online: 22 JUN 2005
Headache: The Journal of Head and Face Pain
Volume 23, Issue 2, pages 53–58, March 1983
How to Cite
Glover, V., Littlewood, J., Sandler, M., Peatfield, R., Petty, R. and Rose, F. C. (1983), Biochemical Predisposition to Dietary Migraine: the Role of Phenolsulphotransferase. Headache: The Journal of Head and Face Pain, 23: 53–58. doi: 10.1111/j.1526-4610.1983.hed2302053.x
- Issue online: 22 JUN 2005
- Version of Record online: 22 JUN 2005
- Accepted for Publication: May 11, 1982
- Cited By
Chocolate, cheese and citrus fruit are the most frequently cited provoking factors to which patients ascribe their dietary migraine. We review here the evidence that the monoamines they contain, particularly tyramine, might be causative and conclude that the case remains open. There is no evidence that patients classifiable within this particular subgroup of the disease have a deficiency of the monoamine metabolizing enzyme, monoamine oxidase.
We report the new finding that dietary migraine patients have a relative deficiency of the enzyme, phenolsulphotransferase P, compared with non-dietary migraine patients or controls. Phenolsulphotransferase is particularly active in the intestine where it probably serves to detoxify phenols by adding to them a sulphate group. The enzyme exists in two forms, which we have designated M and P. The M enzyme acts on monoamine phenols such as noradrenaline and tyramine. It is also somewhat reduced in dietary migraine but less significantly so than the P form. No endogenous substrate for the P enzyme has yet been identified but it acts on phenol itself and presumably also on a range of unknown phenols in chocolate, cheese and citrus fruit which are important "triggers" for dietary migraine.