Cefalea a fine pasto, quali alimenti possono scatenarla

Appena ieri abbiamo visto le ragioni dello sgradevole fenomeno definibile come cefalea da dopo pasto, ovvero quel mal di testa che fa la propria comparsa subito dopo mangiato. Oggi vedremo quali sostanze sono in grado di scatenarlo in individui particolarmente predisposti e quali alimenti le contengono.

Sostanze con azione simil-farmacologica

Amine vasoattive (o bioattive)

Le amine vasoattive (o bioattive) sono prodotti del metabolismo di animali, vegetali e batteri contenute nei cibi o prodotte da questi subito dopo l’ingestione e nel corso dei processi digestivi. Tra queste troviamo: istamina, tiramina, dopamina, serotonina, feniletielenamina. L’istamina è contenuta soprattutto da pesci, crostacei, pomodori, fragole, cavoli, carne di maiale, salumi, albume delle uova, vino e birra; la tiramina si trova soprattutto in formaggi fermentati e stagionati, conserve di pesce, banane mature, fichi, uva passa, avocado, semi di soia, nocciole, estratto di lievito, vino e birra.

Metilxantine

Le metilxantine sono sostanze psicoattive, in grado di agire cioè sul sistema nervoso, contenute soprattutto in tè, caffè e cacao; la caffeina è rinvenibile, come è facile immaginare, nel caffè e in tutti gli alimenti che ne contengono l’aroma, la teofillina è contenuta nel tè mentre la teobromina si trova in alimenti e bevande a base di cacao.

Addittivi alimentari

Sodio monoglutammato (MSG)

Il sodio monoglutammato è uno degli addittivi alimentari più diffusi; si tratta di un derivato dell’acido glutammico che si ritrova in alimenti lavorati quali salse e concentrato di pomodoro, dadi ed estratti da brodo, salsa di soia, salumi. Sembra che sia il responsabile di una serie di sintomi nota come Sindrome del ristorante cinese, caratterizzata da cefalea, tachicardia e sete intensa, che deve il nome proprio al fatto di insorgere di frequente in seguito a pasti consumati proprio al ristorante cinese; il glutammato monosodico è infatti massicciamente impiegato per la preparazione di piatti di cucina orientale.

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