People get headaches for many different reasons. Sometimes they may be triggered by what we eat or drink. Going too long without eating also may trigger headaches.

Certain foods are notorious for causing headaches, says Egilius Spierings, MD, PhD , a neurologist, clinical professor and director of the Headache & Face Pain Program at Tufts Medical Center. Examples include dark chocolate, aged cheeses, cured meats and alcohol, as well as certain additives, such as MSG (monosodium glutamate) and nitrites. Dietary triggers of headache for one person may not affect someone else. Still, its helpful to know more common dietary culprits.

Amines

Compounds called biogenic amines , such as histamine, tyramine and phenylethylamine, may contribute to headaches in some people. Certain foods, such as tomatoes, avocados and spinach, naturally contain higher amounts of histamine and/or tyramine. Dark chocolate contains phenylethylamine.

Amounts of biogenic amines are generally highest in foods in which bacteria break down certain amino acids, such as during fermentation or as the food ages, ripens or spoils. Examples are alcoholic beverages, fermented vegetables (like sauerkraut), processed meats (like salami), aged cheeses (like Swiss), soy sauce and some fish, particularly if mishandled.

But, most people eat such foods without problem. People have enzymes in their gut that help break down biogenic amines, says Vincent Martin, MD, director of the University of Cincinnati Headache and Facial Pain Center. But, some people have decreased activity of such enzymes. For example, activity of diamine oxidase, an enzyme that breaks down histamine, has been found to be significantly lower in certain subgroups of migraineurs compared to non-migraine groups.