ASSOCIATION BETWEEN MUSTARD DERIVATIVES CONSUMPTION AND INCIDENCE OF HEADACHE:A CROSS-SECTIONAL STUDY

Background: Headache disorders are among the most common neurological conditions in the world and, in some individuals, are often associated with dietary factors. Mustard and its derivatives are condiments that contain bioactive compounds such as allyl isothiocyanate and glucosinolate derivatives, which affect vascular function and neurochemical signalling. Despite its presence in everyday diets, the potential role of mustard as a trigger for headache is understudied. Therefore, this study aims to explore whether mustard—in its various forms, including seeds, pastes, and sauces—may act as a dietary factor associated with headache occurrence. Methods:This study aimed to 1) investigate the incidence of headache after consumption of mustard and 2) determine whether an association exists between frequency of mustard consumption and development of a headache among adults. A cross-sectional observational study was performed including 112 adults. The data were collected through a structured questionnaire that assessed demographic characteristics, frequency and type of mustard use, occurrence of headache after consuming mustard, latency between consumption and development of symptoms and other potential dietary triggers. The main outcome was self-reported headache after mustard. Descriptive statistics were obtained, and the relationship between mustard intake frequency and headache incidence was examined using the Chi-square test. Multivariate logistic regression was used to adjust for potential confounders, such as age, sex and other dietary triggers.