Low vitamin D level predicts larger stroke size and poor outcome, according to a new study by University of Massachusetts researchers. They examined data on 96 consecutive patients with stroke and found a strong inverse correlation between the level of vitamin D and the size of the stroke. This is not surprising since vitamin D seems to be very important for the normal functioning of the nervous system. In a previous post I mentioned a study that showed an inverse correlation between vitamin D level and relapses of multiple sclerosis. Such correlation has been also found with migraine headaches and other major diseases.

Yes, all these studies are correlational and do not prove that taking vitamin D will prevent any of these conditions. But there is no evidence at all that taking vitamin D to maintain your blood level in the normal range has any side effects.

The stroke study was done only in caucasian patients and we know that blacks may need lower levels of vitamin D than caucasians, at least as measured by the standard blood test. This test is not very reliable since it measures the total level of vitamin D, while only the free portion of it is biologically active. To be safe, try to aim to have vitamin D level at least in the middle of normal range, which is from 30 to 100. Many people take the recommended 400 unit dose of vitamin D, but still have low levels in their blood. It is important to check your vitamin D level even if you are taking a supplement. Some patients require 2,000 and even 5,000 units daily to get their blood level to the middle of normal range.

The existence of gluten sensitivity has been long denied by the mainstream medical establishment. A study described in a previous post over two years ago documented higher incidence of migraine headaches in people with gluten sensitivity than in those with celiac disease (56% vs 30%). Celiac disease, which is a severe autoimmune disease caused by wheat allergy, affects about 3 million Americans, but the estimates of gluten sensitivity run as high as 18 million. Billions of dollars of gluten-free products are sold in the US and they can be found in almost every grocery store.

A recent study by the National Institutes of Health led by Dr. Sabatino examined 59 patients who did not have celiac disease, but believed gluten-containing food was causing them intestinal and other symptoms. Every day for one week these people were randomly given capsules containing 5 grams of gluten or a placebo of rice starch. After only one week, those who were taking the gluten pills reported a significant difference in symptoms compared to those who took non-gluten placebo pills. In addition to intestinal pains, they felt abdominal bloating, a foggy mind, depression, and canker sores. Clearly, they didn’t know if they were taking the gluten pill or the placebo, but their symptoms were very revealing and proved the existence of gluten sensitivity.

The bottom line is, if you have stomach pains, bloating, foggy mind, depression, headaches, malaise, and other symptoms, it may be worth going on a gluten-free diet for a couple of weeks to see if your symptoms improve. Unfortunately, we do not have any tests to document this condition, so this is the only way to find out if you have gluten sensitivity.

We do have tests for celiac disease – this condition can be detected by a blood test and an intestinal biopsy done through an endoscopy. However, despite the availability of these tests, even this severe form of gluten sensitivity is diagnosed in only one out of six Americans who suffer from it. And the number of cases of celiac, just like with non-celiac gluten sensitivity, are going up. The incidence of celiac is now five times higher than 50 years ago.

Stomach pains and bloating are the most common symptoms of celiac, but a recent review in JAMA Pediatrics, lists other symptoms, including persistent or intermittent constipation, vomiting, poor appetite, weight loss or growth delay in children, fatigue, anemia, dental problems, canker sores, arthritis and joint pains, bone loss and fractures, short stature, delayed puberty, unexplained infertility and miscarriage, recurring headaches, loss of feeling in hands and feet, poor coordination and unsteadiness, epileptic seizures, depression, hallucinations, anxiety and panic attacks. Many of these symptoms are the result of poor absorption of vitamins and minerals, including magnesium, vitamin D, vitamin B12, and other because of the damaged intestinal lining.

Those with celiac disease are more sensitive to even minute amounts of gluten than people with non-celiac gluten sensitivity.

Eating more salt leads to more headaches, according to a study published in BMJ Open last December. In a multicentre feeding study with three 30-day periods, 390 participants were randomised to the DASH (a healthy diet that was expected to lower blood pressure) or control (regular, not very healthy) diet. On their assigned diet (DASH and regular), participants ate food with high sodium during one period, intermediate sodium during another period and low sodium during another period, in random order. The occurrence and severity of headache were recorded at the end of each feeding period. The researchers did not attempt to determine which type of headaches people were suffering from, but it is safe to assume that the majority suffered from tension-type and migraine headaches. The average age was 48 and 57% were women.

The occurrence of headaches was similar in DASH versus control, at high, intermediate and low sodium levels. By contrast, there was a lower risk of headache on the low, compared with high sodium level, both on the control and DASH diets. Obviously, there are many reasons to eat a healthy diet, but prevention of headaches is not one of them.

Interestingly, there was no correlation between elevated blood pressure and headaches.

The authors concluded that reduced sodium intake was associated with a significantly lower risk of headache, while dietary patterns had no effect on the risk of headaches in adults. This study showed that reducing dietary sodium intake offers a new approach to preventing headaches.

P.S. DASH stands for Dietary Approaches to Stop Hypertension, diet rich in fruits, vegetables and low-fat dairy products with reduced saturated and total fat.

I recommend several supplements to my headache patients. However, the supplement industry is not regulated by the FDA and a few days ago another scandal has erupted. The attorney general of New York ordered Walgreens, WalMart, Target and GNC to stop selling their store brand herbal supplements. His investigation revealed that most of the supplements contained no active ingredients. In case of WalMart, only 4% of their herbal products contained an active ingredient. The tests involved Gingko biloba, St. John’s Wort, Ginseng, Garlic, Echinacea, Saw Palmetto, and Valerian root.

Of the herbal supplements for headaches, I recommend Boswellia and Feverfew made by a high quality manufacturer, Nature’s Way. I do not recommend butterbur, even though I participated in a large study that showed its efficacy in preventing migraine headaches. Butterbur contains several toxic chemicals, which can cause liver damage and other serious problems. Petadolex brand of butterbur claims to be free of these toxic ingredients, but the product is not allowed to be sold in Germany where it is manufactured. Here is my previous post on Petadolex.

Non-herbal supplements such as CoQ10 could also present a problem. For years, I have been recommending WalMart’s brand because it was much less expensive than any other brand and because I assumed that such a large company will have strict quality controls. Now I am thinking that it is possible that the price is so low because there is not much CoQ10 in it. CoQ10 by Nature’s Way costs more than twice as much as WalMart’s ($75 vs $30 for a month supply of 300 mg a day), but it may be worth it.

My most recommended supplement for migraines is magnesium and it is much less likely to present a problem because it is very inexpensive. Most of the cost is in manufacturing, bottling, shipping, etc. and not in the active ingredient.

A study by Australian doctors led by Dr. Lyn Griffiths confirmed a previous observation that higher dietary intake of
folic acid leads to lower frequency of migraine headaches. A 2009 study by Spanish doctors showed that patients with migraine with aura are more likely to have high homocysteine levels in their blood, a condition that can be corrected by taking folic acid and other B vitamins.

The authors of this new study have shown before that folic acid, vitamin B6, and B12 supplementation reduces migraine symptoms in patients with a certain genetic mutation (MTHFR gene), which leads to high homocysteine levels. However, the influence of dietary folate intake on migraine has been unclear. The aim of their current study was to analyze the association of dietary folate intake with migraine frequency, severity, and disability.

They studied 141 adult caucasian women with migraine with aura who had the MTHFR gene C677T variant. Dietary folate information was collected from all participants. Folate consumption was compared with migraine frequency, severity, and disability.

A significant correlation was observed between dietary folate consumption and migraine frequency. The conclusion of this study was that folate intake may influence migraine frequency in female sufferers with migraine with aura.

Good dietary sources of folic acid include spinach, lettuce, avocado, and other vegetables. If you suffer from migraine with aura you may want to ask your doctor to check your homocysteine level, as well as levels of folic acid and vitamin B12. Vitamin B12 level is not a reliable test because it can be normal even when a person is deficient and that is why it is important to check homocysteine level as well.

Vitamin D deficiency has received wide attention and many doctors now check for this deficiency during routine check-ups. I’ve posted about the importance of vitamin D in migraine headaches and for general health. Vitamin D deficiency seems to increase the risk of cancer, other serious diseases and death.

However, just like with vitamin B12 and magnesium, the regular blood test for vitamin D can be misleading. It appears that while blacks have lower levels of vitamin D than whites, they have healthier bones. A study by R. Thadhani of Massachusetts General Hospital explained this paradox. It appears that some of vitamin D circulates in the blood in a free form, while the rest is bound to protein. Only the free form is active, but the blood test measures only the total amount of vitamin D. Blacks appear to have much less of the protein-bound vitamin D, so the amount of the active form can be higher in blacks even if the overall amount of vitamin D is lower. These researchers are developing a more sensitive test for vitamin D levels.

To be on the safe side, most people should aim to have their vitamin D level at least in the middle of normal range. The normal range is 30 to 100 and some studies (for example, in multiple sclerosis) suggest that the higher the level (within the normal range), the better. So, I would recommend getting your level up into the 40s and 50s. Many multivitamins, calcium with vitamin D products, and plain vitamin D supplements have only 200 or 400 units of vitamin D (it is usually listed as vitamin D3). I have seen many patients who need to take 2,000 or even 5,000 units daily to have a good level in the blood. In severe deficiency that does not respond to even these amounts, I prescribe 50,000 units of vitamin D weekly, which is available only by prescription. Unfortunately, unlike with magnesium or vitamin B12, vitamin D is not available in an injection.

The bottom line is that if you are taking a supplement, it does not necessarily mean you have enough of vitamin D in your blood and you should have the test repeated.