Veterans suffering from Gulf War Illness have reported notable improvements in migraine symptoms after adhering to a diet low in glutamate, a common additive in processed foods. Research conducted by scientists at Georgetown University and American University revealed that this dietary change is linked to measurable alterations in brain structure, specifically decreased cortical thickness. The findings could offer a low-cost treatment option for veterans experiencing chronic neurological issues since the Gulf War.
The study, presented on November 16, 2023, at the annual meeting of the Society for Neuroscience in San Diego, highlights the potential of dietary intervention in managing complex health conditions. Senior author Ashley VanMeter, Ph.D., a professor of neurology at Georgetown University School of Medicine, emphasized the significance of the results: “This isn’t a psychological reaction. These are actual changes in the brain related to the diet.”
Understanding Gulf War Illness and Glutamate
Gulf War Illness affects more than a quarter of veterans who served in the first Gulf War, resulting in debilitating symptoms that include migraines, musculoskeletal pain, and gastrointestinal issues. Researchers attribute the condition to exposure to neurotoxic chemicals during the conflict. Glutamate, the most abundant excitatory neurotransmitter, is found in high levels in processed foods and naturally in items like tomatoes and mushrooms. It plays a critical role in mediating pain within the nervous system.
The collaboration with Kathleen Holton, Ph.D., MPH, a nutritional neuroscientist at American University, was instrumental in developing the low-glutamate diet. Holton has been studying this dietary approach as a means to manage neurological disorders. Currently, a large multi-site clinical trial is underway to further investigate its efficacy for veterans with Gulf War Illness.
Study Details and Key Findings
Researchers began by comparing brain scans of patients with Gulf War Illness to those of healthy individuals. They discovered that veterans suffering from the illness exhibited a significantly thicker right visual cortex, which correlates with higher rates of migraines in this group. Following the implementation of a low-glutamate diet, scans after one month showed a significant reduction in cortical thickness.
The results were striking. More than half of the veterans reported experiencing migraines before starting the diet, but this number dropped to under 20% after just one month. VanMeter described this as a “very significant drop,” further supporting the hypothesis that glutamate may contribute to the symptoms of Gulf War Illness through mechanisms such as excitotoxicity and neuroinflammation.
Additionally, participants reported improvements in other symptoms, including widespread pain, fatigue, mood issues, and cognitive dysfunction. The research team plans to publish further findings from their ongoing study.
The study suggests that thickening of the visual cortex, commonly seen in migraine sufferers, raises the possibility that a low-glutamate diet could extend benefits beyond veterans to the broader population of migraine patients. VanMeter remarked, “This is a very doable diet… it’s a healthy diet, it’s not that hard to follow, and it’s a very low-cost way of treating what for some individuals is a chronic and debilitating condition.”
The research adds to the growing body of evidence regarding the impact of ultra-processed foods on overall health. Holton noted, “This speaks to the fact that diet can not only make us sick, but can also acutely treat our symptoms.”
As follow-up research continues, scientists are also looking into whether changes in the blood-brain barrier may contribute to glutamate sensitivity, potentially unlocking new avenues for treatment.
