Miguel Silva1, Jorge Gama1, Nuno Pinto2,3, Glaucia Pivi1, Hugo Brancal1, Lurdes Carvalho4, Virgílio Loureiro5, Maria Vaz Patto6,7. 1. Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal. 2. CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal. 3. Escola Superior de Saúde Dr. Lopes Dias, Castelo Branco Polytechnic Institute, Castelo Branco, Portugal. 4. Quinta dos Termos, Lda., Lisbon, Portugal. 5. Institute of Agronomy, University of Lisbon, Lisbon, Portugal. 6. Faculty of Health Sciences, University of Beira Interior, Covilhã, Portugal. mariavazpato@gmail.com. 7. CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal. mariavazpato@gmail.com.
Abstract
BACKGROUND/ OBJECTIVES: Sulfites are additives commonly used in food and wine industries that are associated to adverse clinical effects such as headaches. The objective of this study is to investigate the possible association between sulfite concentration in wine and the occurrence of headaches in young adults. SUBJECTS/ METHODS: Eighty volunteers, aged between 18 and 25 years, were evaluated. Sub-groups (with or without previous headaches related with wine) were created and volunteers were submitted to two wine tests (minimum and maximum sulfite concentration accordingly to weight). A questionnaire was handed out after the test regarding the presence or not of headaches, their main characteristics, as well as other symptoms associated. RESULTS: Subjects that refer a previous headache history upon wine ingestion presented a risk 2266 greater of developing headaches after wine ingestion with a greater sulfite concentration. Those that refer constant headaches related to wine ingestion previous to the test present a risk of 6232 times more of developing headaches compared to those who refer sporadic headaches related to wine consumption. CONCLUSIONS: In our group of subjects, sulfite concentration in wine is related to the risk of developing headaches in individuals who are susceptible to wine induced headaches.
BACKGROUND/ OBJECTIVES: Sulfites are additives commonly used in food and wine industries that are associated to adverse clinical effects such as headaches. The objective of this study is to investigate the possible association between sulfite concentration in wine and the occurrence of headaches in young adults. SUBJECTS/ METHODS: Eighty volunteers, aged between 18 and 25 years, were evaluated. Sub-groups (with or without previous headaches related with wine) were created and volunteers were submitted to two wine tests (minimum and maximum sulfite concentration accordingly to weight). A questionnaire was handed out after the test regarding the presence or not of headaches, their main characteristics, as well as other symptoms associated. RESULTS: Subjects that refer a previous headache history upon wine ingestion presented a risk 2266 greater of developing headaches after wine ingestion with a greater sulfite concentration. Those that refer constant headaches related to wine ingestion previous to the test present a risk of 6232 times more of developing headaches compared to those who refer sporadic headaches related to wine consumption. CONCLUSIONS: In our group of subjects, sulfite concentration in wine is related to the risk of developing headaches in individuals who are susceptible to wine induced headaches.
Authors: Anke C Winter; Wolfgang Hoffmann; Christa Meisinger; Stefan Evers; Mechtild Vennemann; Volker Pfaffenrath; Konstanze Fendrich; Sebastian E Baumeister; Tobias Kurth; Klaus Berger Journal: J Headache Pain Date: 2011-01-11 Impact factor: 7.277