Migraines, characterized by intense, debilitating headaches, can manifest subtly or strike abruptly, overwhelming sufferers with sensitivity to light, sound, and even minor stimuli. While avoiding triggers is a common strategy, certain foods have been identified as significant contributors to migraine severity. A recent cross-sectional study conducted across university hospitals in Egypt, including Cairo and Alexandria, revealed that unhealthy dietary habits exacerbate migraine symptoms. Foods such as fried meats, aged cheeses (e.g., Cheddar and Swiss), citrus fruits, coffee, pickles, and smoked herring were frequently linked to chronic migraines. Additionally, the American Migraine Foundation highlighted other dietary triggers, including aspartame (found in diet sodas and sugar-free products), monosodium glutamate (MSG) in processed or restaurant foods, yogurt, energy drinks, alcohol (red wine, beer, spirits), bananas, and certain vitamins or herbal supplements. The Grenada Food and Nutrition Council (GFNC) emphasizes that triggers vary among individuals, recommending the use of food journals to self-track potential culprits. Beyond diet, factors like weather, stress, menstrual cycles, and sleep patterns should also be considered. For further information, visit the GFNC website or contact them for nutrition counseling.