Veterans diagnosed with Gulf War Illness have shown notable improvement in migraine symptoms after adhering to a diet low in glutamate, a flavor-enhancing additive commonly found in processed foods. This finding emerged from research conducted by scientists at Georgetown University and American University, highlighting a potential low-cost treatment for veterans suffering from chronic neurological issues since the 1990–1991 Gulf War.
The study revealed for the first time that patients on this diet exhibited measurable changes in their brains, specifically a decrease in cortical thickness. This evidence suggests that the alleviation of symptoms is directly linked to alterations in brain structure. The research was presented on November 16, 2023, during the annual meeting of the Society for Neuroscience in San Diego.
Understanding Gulf War Illness and the Role of Glutamate
Gulf War Illness is a chronic condition impacting over a quarter of veterans who served in the first Gulf War. Symptoms can include debilitating musculoskeletal, gastrointestinal, and neurological issues, such as migraines. This illness is believed to stem from exposure to neurotoxic chemicals during the conflict. Glutamate is the most abundant excitatory neurotransmitter in the nervous system and is known to play a role in pain mediation.
The low-glutamate diet was developed by Kathleen Holton, a nutritional neuroscientist at American University, who has been investigating its potential to manage neurological conditions. Currently, this diet is being studied in a large multi-site clinical trial aimed at confirming its effectiveness in patients with Gulf War Illness.
Key Findings and Implications
In the study, the researchers initially used brain scans to compare cortical thickness between patients with Gulf War Illness and healthy individuals. They found that the former had a significantly thicker right visual cortex, which correlated with a higher incidence of migraines. Following a month on the low-glutamate diet, scans indicated a substantial reduction in cortical thickness among the patients, alongside a remarkable decrease in migraine occurrences.
According to Ashley VanMeter, Ph.D., the study’s senior author and professor of neurology at Georgetown University School of Medicine, “More than half of the Gulf War veterans had migraines before the diet, and that dropped to under 20% after following the diet for one month. So it was a very significant drop.”
The research also identified improvements in other symptoms associated with Gulf War Illness, including widespread pain, fatigue, mood disturbances, and cognitive dysfunction. The findings support the hypothesis that glutamate contributes to these symptoms by instigating excitotoxicity, neuroinflammation, and oxidative stress within the brain.
Holton commented on the broader implications of their research, stating, “This speaks to the fact that diet can not only make us sick, but can also acutely treat our symptoms.”
The connection between cortical thickening and migraines raises questions about whether the low-glutamate diet could benefit a wider population of migraine sufferers. VanMeter emphasized that this diet is easy to follow, healthy, and represents a low-cost solution for those facing chronic migraines.
Ongoing research aims to further investigate how changes in diet may influence neurological symptoms and explore whether alterations in the blood-brain barrier contribute to glutamate sensitivity. The team plans to publish additional findings from their current study, which could lead to broader applications beyond Gulf War Illness.
Overall, this research opens up promising avenues for dietary interventions in managing migraines and other neurological conditions, offering hope for veterans and others affected by similar debilitating symptoms.
