The Right Diet And Nutrition For Hair Loss

Many people, both men and women, suffer from hair loss and associated cosmetic changes. But hair loss is not equal to hair loss: While the circular and the hereditary hair loss are characterized by the typical bald spots on the head, the hair fall in the so-called diffuse hair loss (alopecia) relatively evenly, so distributed over the entire head. The causes for the thinning or even failing hair are manifold. For example, a vitamin, nutrient or mineral deficiency can lead to non-disease-related, diffuse hair loss.

Diffuse (non-illness) hair loss as a result of malnutrition

As with all growth processes in the human body, nutrients are also needed for the hair growth that takes place in the hair roots. For this reason, a balanced diet is essential for healthy and full hair growth. A lack of nutrients can therefore promote diffuse hair loss. Such a malnutrition occurs, for example, when you eat very one-sidedly over a longer period of time or regularly expose your body to radical diets or even starvation diets. Stress can also be the cause of an unbalanced or inadequate diet. In some cases, a lack of important minerals (such as iron and zinc) is the consequence, which also affects the growth as well as the pigmentation and the structure of the hair.

These nutrients promote hair growth

Do not worry: Even if you always find a few hairs in the hairbrush, this is no reason to worry. Only when the inner balance z. B. sustainably disturbed by a lack of nutrients and you consequently lose significantly more hair than usual, may be from excessive hair loss talk. Normal is a hair loss of up to 100 hairs per day. Our hair growth cycle consists of three phases, during which the hair regrows continuously and over time. After a 2-7-year growth phase, a transitional phase of about 3 weeks, in which the hair is no longer supplied with sufficient nutrients and thus stops the growth. During a subsequent resting period of about 3 months, the hair eventually falls out and the cycle begins again. By taking the following vitamins and foods regularly, you can support your hair growth and thus reduce hair loss with the right diet.

nutrition-for-hair-loss

Vitamin H for hair loss

One of the vitamins responsible for hair growth is vitamin H, also called biotin. A biotin deficiency often leads to hair loss, whereas a targeted intake of this vitamin can provide a healthy hair texture and gives your hair extra shine. Biotin-containing foods include, for example :

    • Pasta and bread from wholegrain
    • Oatmeal and wheat germ
    • brown rice
    • yeast
    • peanuts
    • soybeans
    • mushrooms
    • milk and milkproducts
    • egg yolk
    • Offal such as kidney and liver

Although biotin plays an important role in hair growth, the sole use of biotin (via food or dietary supplements) in many cases of hair loss is not enough to effectively counteract hair loss. Therefore, effective hair loss agents often contain other vitamins and nutrients, such as vitamins and nutrients. the valuable vitamin B5.

B vitamins for a healthy scalp

In addition to vitamin H, the vitamins of the B group (vitamins B3, B6 and vitamin B5) are of enormous importance for the health of your hair. Since hair loss is often caused by the fact that the hair roots, so to speak, “stop working” and the B vitamins are involved in the metabolism and regulation of cells, an increased consumption of the following foods is recommended to keep the scalp healthy and prevent diffuse hair loss :

    • nuts
    • legumes
    • egg yolk
    • wheat germ
    • lean meat
    • yeast

But millet is also great for supplying B vitamins. Because of the variety of ingredients, millet extract is also used in some hair loss preparations.

Vitamin A and the active ingredient complex Baicapil can promote hair growth

Too much or too little vitamin A can hamper hair growth and promote hair loss. Vitamin A can be found in :

    • carrots
    • broccoli
    • spinach
    • butter
    • Fat cheese
    • liver

Keep in mind, however, that the human body can easily absorb the vitamin A contained in the vegetables in combination with fat. Therefore refine your carrot soup with a dash of oil or enjoy your spinach with a tablespoon of melted butter, so that your body is able to absorb the valuable vitamin better. Another way to support natural hair growth provide z. As well as special agents such as Baicapil. This is a mixture of different plants, one of which has been known for centuries from traditional Chinese medicine. This ingredient complex is nowadays used in cosmetics for hair loss.

Important trace elements and minerals for healthy hair

To stay healthy, your hair is also dependent on certain minerals. These include, above all, the two trace elements iron and zinc. An iron and zinc diet is therefore essential if you want to counter excessive hair loss.

Hair loss due to iron deficiency

Iron is one of the nutrients that are crucial for the energy and oxygen supply of the cells, so the consequences of iron deficiency should not be underestimated. Thus, a lack of iron, as it often occurs in the context of a vegetarian or vegan diet, if the missing amount is not specifically supplied or replaced, also negatively affect the hair. Even pregnant women are often affected by iron deficiency. Iron-containing foods such as fish and meat – especially offal and liver, should not be missing in your nutrition plan, if there is no pregnancy. Ideally season fish and meat with a few splashes of lemon juice. The vitamin C contained in it makes it easier for your organism to absorb the important trace element, while coffee, tea or dairy products tend to reduce iron absorption.

Copper for strong hair

If your hair is thin and brittle, it may indicate a hair disorder, often caused by copper deficiency. Copper is included in the following foods :

    • nuts
    • legumes
    • liver
    • dried fruit
    • Sunflower seeds
    • whole grain products
    • oatmeal

The uptake of copper is lowered, for example, by a low-protein diet or an excess of calcium or zinc. Nevertheless, zinc should also be part of a balanced diet. If you suspect you should have their copper value determined by the doctor.

Because metabolism by zinc stimulate

Your body needs zinc to B. inhibit inflammation and keep the metabolic processes in the cells in motion. Especially metabolically active cells, including the hair root falls, therefore, rely on a sufficient supply of zinc. Zinc is found mainly in protein-containing foods such as milk and dairy products, fish, eggs, beef, legumes, potatoes and cereals.

But even with a balance of their nutrients certain types of hair loss can still occur or persist. Then taking natural micronutrient-based supplements can help to reduce hereditary hair loss. In addition, cosmetic hair loss products maintain the scalp and provide the hair affected by non-medical hair loss with moisture.

Calories & Nutritional Values Of Yogurt

Yogurt is a dairy product. It was already consumed in the sixth century BC and was made from sheep’s milk by the Thracians (that is the indigenous population of the Balkans). It was already known in the 16th century that the lactic acid bacteria contained in yogurt have a beneficial effect on the intestinal flora. Like the milk, the yogurt is available in different fat levels. Therefore, the calorie information and the contents of the nutrients must be distinguished according to the fat content of the yogurt.

In addition, yogurt is divided into natural yogurt and fruit yogurt. The yogurt with the highest fat content is the cream yogurt or cream yogurt. He has a fat content of at least 10 percent. A yogurt equivalent to the fat content of whole milk contains 3.5 percent fat. The low-fat yogurt must have only 1.5 to 1.8 percent fat and the yogurt from skimmed milk, which is also referred to as skim milk yogurt, has only a maximum fat content of 0.5 percent.

fruit-yogurt

Natural yogurt: calories and nutritional values

We differentiate between 4 different natural yogurts, from cream yogurt to natural yogurt with 3.5% fat and low-fat yogurt with 1.5% fat to lean yogurt. Below are the calories and nutritional values ​​of each natural yogurt.

100 grams of cream yogurt :

    • 486 kJ / 116 kcal
    • 3 grams of protein
    • 8 grams of fat
    • 9 grams of carbohydrates

100 grams of natural yogurt 3.5% fat :

    • 275 kJ / 66 kcal
    • 3 grams of protein
    • 4 grams of fat
    • 4 grams of carbohydrates

100 grams of low-fat yogurt :

    • 193 kJ / 46 kcal
    • 3 grams of protein
    • 2 grams of fat
    • 4 grams of carbohydrates

100 grams of lean yogurt :

    • 159 kJ / 38 kcal
    • 4 grams of protein
    • 1 grams of fat
    • 4 grams of carbohydrates
Fruit yogurt: calories and nutritional values

In contrast to natural yogurt, fruit yogurt contains additives such as fruits and sugar. Also the fruit yogurt is available in the 4 different fat levels. Here are the calories and nutritional values ​​of 100 grams of fruit yogurt :

100 grams of creamy fruit yogurt:

    • 601 kJ / 144 kcal
    • 3 grams of protein
    • 9 grams of fat
    • 13 grams of carbohydrates

100 grams of fruit yogurt 3.5% fat :

    • 414 kJ / 99 kcal
    • 3 grams of protein
    • 3 grams of fat
    • 14 grams of carbohydrates

100 grams of low-fat fruit yogurt:

    • 346 kJ / 83 kcal
    • 3 grams of protein
    • 1 gram of fat
    • 14 grams of carbohydrates

100 grams of lean fruit yogurt :

    • 317 kJ / 76 kcal
    • 4 grams of protein
    • 1 grams of fat
    • 14 grams of carbohydrates
Greek yogurt: calories and nutritional values

In contrast to our German natural yogurt, Greek yogurt has a higher protein content. The fat content of Greek yogurt is usually still above our cream yogurt. Here are the calories and nutritional values ​​of 100 grams of Greek yogurt:

    • 557 kJ / 133 kcal
    • 8 grams of protein
    • 10 grams of fat
    • 3 grams of carbohydrates
More yogurt products: calories and nutritional values

In the refrigerated shelves we find besides the already mentioned many more yogurt products. Here is a calorie chart for some more yogurt products :

  Amount Calories E (g) F (g) KH (g)
Yogurt drink 100 g 310 kJ / 73 kcal 3 1 14
lactose-free fruit yogurt 100 g 409 kJ / 97 kcal 3 3 15
lactose-free yogurt 3.8% 100 g 312 kJ / 75 kcal 4 4 6
probiotic yogurt 100 g 401 kJ / 95 kcal 4 2 12
probiotic yogurt drink 100 g 304 kJ / 72 kcal 3 2 11
Soy fruit yogurt substitute 100 g 351 kJ / 84 kcal 3 2 13
Soy yogurt substitute 100 g 218 kJ / 52 kcal 4 3 3

 

Difference Natural yogurt – yogurt

Natural yogurt means that the yogurt was made only from cream or milk and lactobacilli. Additives such as sugar, fruits, fruit juice, chocolate, coffee or vanilla are not included in natural yogurt. The natural yogurt tastes slightly sour and can be obtained in the known four fat levels. If a milk product is not referred to as natural yogurt but as yogurt, it is a milk mix product. The natural yogurt was added with additives. Mostly these are fruits, fruit juices or flavors.

Fruit yogurt is divided into fruit yogurt and yogurt with fruit. If the yogurt bears this name, the fruit content must be at least six percent. If the yogurt is called “yogurt with fruit preparation”, the fruit content is at least 3.5 percent. If yogurt contains less than 3.5 percent fruit, it is called “fruit flavored yogurt”.

In addition to the yogurt for spooning, there is the drinking yogurt, which is also available in different flavors. A distinction is made between drinking yogurt, which uses less dry matter and thereby keeps the yogurt more fluid from the start, and yogurt drinks. As a yogurt drink, for example, the Turkish Ayran is called. Here, too, solid yogurt is used as the basis, but water and salt are added during production.

Is yogurt healthy?

Like milk, yogurt, which is a milk product after all, has many healthy ingredients. It is considered an important source of protein. Yogurt provides the body with vitamins and minerals such as potassium, calcium magnesium and iodine. Therefore, it is good for bone formation and has a positive effect on nerve and muscle function. The iodine is needed for the functioning of the thyroid gland.

The lactic acid bacteria, which make yogurt a sour milk product that turns the milk into yogurt, help build a healthy intestinal flora. It is distinguished between right- and left-turning lactic acid bacteria. If yogurt contains only the more digestible L + (right-handed) lactic acid, this is noted separately on the package.

Left-turning lactic acid (L-) is poorly digested and is not suitable for infants or bowel patients, whereas yogurts with L + lactic acid are often recommended as an aid to recovery in intestinal diseases. Natural yogurts that have not been heat treated may even contain live lactic acid bacteria. The living organisms are particularly helpful to positively affect an attacked intestinal flora.

Incidentally, the lactic acid bacteria convert the milk sugar (lactose) contained in the milk into lactic acid, so that yogurts in small quantities can also be consumed by people with lactose intolerance.

Nutrition For The Eye Health – Vegetables For Eye Diseases?

If you want to see spicy, you should eat carrots. A credo that persists even today in the minds of many consumers. One possible reason: It used to be thought that the macula lutea – the site of the sharpest vision – is made up of a pigment that beta-carotene is responsible for forming. The latter is also known to be contained in carrots.

Meanwhile, the opinion of medicine has changed in this regard. The pigment of the macula lutea consists of lutein (a carotenoid, which is also approved as a food coloring) and zeaxanthin (also an orange xanthophyll). Both act as filters in the eye – thus they have a protective function. The problem: The macula lutea is the starting point for various eye diseases that can cause considerable problems for you as a patient. Macular degeneration is one of the most common eye diseases in Germany. But it does not necessarily have to be drug therapies that can play a role in this context. Studies at the University of Jena suggest that your diet can certainly play a role.

Carotenoids and vitamins in vegetables

One reason may be that various substances involved in building and maintaining the function of the eye are not themselves formed by the body. By way of example, vitamin A should be mentioned here. But the vitamins C and E strengthen the eye health.

Conclusion:

Different substances that need to be externally applied to your body seem to have an essential role in eye health. This almost automatically puts the focus on nutrition. Take, for example, the vitamin A. The latter is among others in beef and poultry liver, carrots, spinach, kale or yolk. Dark vegetables – which include spinach, kale and broccoli – have a very different benefit to your eyes. Because in these vegetables significant amounts of the already known carotenoids lutein and zeaxanthin are included.

nutrition-for-the-eye-health

The well-known for its antioxidant effect vitamin E, however, is among other things in cereals such as wheat, sunflower seeds and olive oil contained. In combination with vitamin C, it protects the eye from degenerative tendencies (through the action of free radicals) and thus prevents cataracts – cataracts. Especially against the background of macular degeneration, studies from the USA also indicate that omega-3 fatty acids can also develop a positive effect (for example, they are contained in fish). Here are the most important facts :

    • Lutein-containing foods could have a positive effect on macular development
    • Vitamins A, C and E may also be useful in moderation (adequate in food)
    • Effects of nutrition on the eye are still not fully understood
Deficiency or overdose – a fine line

Insights into the importance of minerals and vitamins for eye health have a positive effect – consumers pay more attention to their diet. As a rule, a balanced composition of the diet is sufficient to cover the need for vitamins. However, certain high-risk groups need larger doses – such as those with higher alcohol consumption or smokers. But even if you are healthy, you want to protect yourself – and therefore quickly access nutritional supplements.

The problem : Different vitamins are counterproductive in too high dosages. Vitamin A, for example, can lead to headache, nausea, vomiting – and even osteoporosis in case of overdose. On the other hand, chronic overdosage of vitamin B6 can lead to deposits in the soft tissue and nerve damage. The handle on high-dose dietary supplements should therefore be treated with some caution.

By the way : A comparable influence of the nutrition – as with the emergence of the (age-related) macular degeneration – can so far not conclusively prove for many other eye diseases. It also needs to consider how personal risk factors (tobacco use, obesity, diabetes) adversely affect your eye health – and how you can work long term on those risk factors to stay focused for a long time.

The Importance of Nutrition for The Elderly

It is well known that in many ways there is an interaction between the diet and the aging process. Nutritional problems of the elderly population are increasing due to susceptibility to chronic diseases. Deteriorating organ functions can affect metabolism, digestion, absorption of nutrients and excretion. Eighty percent of people over the age of 65 suffer from at least one chronic disease and diet plays a significant role in the prevention and recovery of a disease. For this reason, the importance of nutrition for the elderly should by no means be undervalued.

Energy demand changes with aging due to a higher body fat percentage and lower levels of lean muscle tissue. Decreased activity can lead to a further decline in calorie requirements. The challenge is to meet the same nutritional needs as at a young age, while consuming fewer calories. The solution lies in the selection of nutrient-rich foods with a high nutrient density per calorie. The protein requirement does not change significantly in older adults, although the demand for protein may vary due to impairments or diseases.

Pay attention to reduced fat content in food

It is advisable for older people to pay attention to a reduced total fat content in the diet. Desirable is a daily calorie intake, which does not consist of more than 30% fat. 60% of all calories should be covered by the supply of carbohydrates. The focus should be on complex, natural carbohydrates, as they contain many vital substances. Glucose tolerance decreases with age, and a lower intake of refined carbohydrates puts less strain on your body.

nutrition-for-the-elderly

High-fiber diet

Also, a high-fiber diet is recommended. Dietary fiber is found only in plant foods and, with adequate hydration, provides normal bowel function. In addition, it is believed that high-fiber diet can reduce intestinal inflammation. Vegetables, fruits, whole grains, grains, seeds, legumes and nuts are excellent sources of fiber.

The fluid requirement in old age

Water is the most important thing, especially for seniors, because the water content of the body decreases as you get older. Water fulfills many essential functions. Adequate water supply relieves the function of the kidneys, as the kidney function tends to decrease with age. Drinking 5-8 glasses or at least 1.5 liters of water daily is recommended. However, not only does the fluid need to be covered with water, it also contains water in other beverages, such as tea, coffee and juice spritzers. Older people often do not have a pronounced thirst and dehydration easily, so the water intake should be habitual and not be waited until the thirsty. It is important that the nutrition for seniors also the correct amount of drinking is taken into account.

Declining odor and taste

The gradual decrease in the sense of smell and taste over the course of one’s age can affect the appetite, as the food no longer seems so tasty. As a result, older people often tend to sweeten and spice up their food. However, increased consumption of salt and sugar should be avoided at all costs, and herbs and other spices should be used instead.

Problems when shopping

Also, the loss of vision may prove to be a hindrance in the context of nutrition in old age. Older people often find it difficult to read food prices and small-print nutritional and descriptive information when shopping. In addition, many do not understand the information on the food packaging and therefore can not assess whether a product is beneficial to their health. Although these restrictions generally do not have a general effect, they may affect the ability to eat healthily.

Vitamins Minerals and trace elements

If medications are used to control certain diseases, such as high blood pressure or heart disease, the need for electrolytes, sodium and potassium in the elderly may be altered and the diet should be adjusted to these changing needs.

Osteoporosis prevention

Vitamin D is important for bone health. Just like calcium and vitamin K, vitamin D has a preventive effect on osteoporosis. Older people often have a vitamin D deficiency. Since vitamin D is mainly formed by the sunlight in the body, you can prevent a deficiency by sufficient sunlight. Vitamin D is also found in richer types of sea fish, liver, egg yolks and dairy products. In some cases, the intake of vitamin D supplements may be appropriate.

Vitamin B12

There is also a lack of vitamin B12 (also known as cobalamin) in older adults. This is often due to impaired absorption of vitamin B12 due to stomach or bowel disease or drug use. In some cases, artificial vitamin B12 intake may be required. Vitamin B12 is important for various essential metabolic processes in the body and for the formation of red blood cells. In addition, vitamin B12 ensures the proper functioning of the nervous system and a trouble-free and normal brain activity.

Vitamin B12 deficiency can cause various neurological symptoms, including memory and dementia, vision impairment, and sensory disorders. Vitamin B12 is found mainly in animal foods, especially in poultry, meat, liver, milk, dairy and eggs.

All of the mineral iron and calcium intake has been reported to be inadequate in many older adults. A varied balanced diet, including calcium-rich foods and low-fat dairy is the best recommendation.

Nutritional needs analyzes are often performed by medical service providers. You can help determine if a patient has complaints of deficiency symptoms.

Conclusion: A balanced, balanced diet is the basis for a healthy life in old age

When it comes to nutrition, it is important for seniors, as well as for all age groups in general, to ensure a healthy, diversified and varied selection of foods during consumption and enjoyment. The food should be of the highest quality, provide the body with the necessary nutrients and be in proportion to the reduced energy requirements. In order to preserve the nutrients and vitamins as much as possible, a gentle preparation of the food should be emphasized.

Hypertension and Smoking Addiction – Risks and Dangers

A vicious circle – the best way to describe the interaction of blood pressure with nicotine. At the end of the cycle, in addition to numerous organ diseases, there is also a heart attack. Although the summary of the problem can be expressed very simply, the actual process is highly complex. In addition, smoking addiction can also act as an enhancer of existing blood pressure problems.

The interaction of the organs

The causes of the rise in blood pressure caused by smoking are three main factors. Specifically, they would be bad enough in and of themselves, but their inevitable interaction within body mechanisms makes them even more of a threat.

Sympathetic activity: The sympathetic nervous system is that part of the autonomic nervous system that controls the regulation of blood pressure as well as metabolic and respiratory functions. Under the influence of nicotine, however, this control mechanism gets out of balance and among other things causes an increase in heart activity and resistance within the blood vessels. The result is cardiac arrhythmia and partial to complete occlusion of the vessels.

Vessel constriction: As a result of imbalance in the sympathetic or as a direct effect of smoking addiction, the narrowing of the blood vessels forms the core aspect of nicotine-related hypertension. Responsible for the vascular closure is not only the nicotine per se. Also contained in cigarette smoke additives may favor the arterial closure. Furthermore, the circulation and pumping capacity of the heart and blood vessels are severely impaired by the harmful substances, which offers hypertension further bases for manifestation. In this context, the danger of blood thickening caused by the smoke should not be underestimated, which may lead to further blockage of the vessels.

Lack of oxygen: Since the cigarette smoke a large amount of carbon monoxide gets into the blood, with permanent nicotine consumption and the supply of organs, especially the heart, with oxygen at risk. Now O2 is of essential importance for the integrity of the organs and their functionality. A deficiency supply therefore brings about serious organ damage. Heart attacks and strokes are thus the worst danger when smoking, while hypertension in this area, merely ‘a precursor to the complete failure of the heart.

Hypertension-and-Smoking-Addiction

The interaction of risk factors

The exact value of systolic blood pressure increase is between 7 mmHg and 10 mmHg when smoking. However, further increases may be added if smoking is associated with one of the following aspects.

    • Smoking due to stress in most cases implies that high blood pressure is already present before consumption. This results from the increased heart activity that results from stressful situations.
    • The same applies to cigarette consumption in combination with obesity. In addition, weight-related arteriosclerosis and vasoconstrictive substances meet and, together, provide even greater resistance within the blood vessels.
    • Smoking addiction in concert with alcohol can not only increase the risk of hypertension, but also of cardiac arrhythmia. As nicotine constricts the vessels, alcohol temporarily expands them so that the pumping intervals of the heart become completely out of balance.

Also in connection with lack of exercise or a wrong diet, the risk of high blood pressure by smoking is greater than normal. In addition to the dysfunctional properties of nicotine here are still added to nutrient deficiency or resilience problems that affect the activity of the heart and organs. Already existing dysfunctions of the organs, such as those caused by unhealthy foods or too little exercise, are further expanded by smoking cigarettes.

Headache – an Overview Of Headache Types

Everyone knows them and many have them – there is talk of a headache. Maybe right now when you’re reading, you’re literally blaring your skull. Or a slight pressure is spreading in the head that is uncomfortable and painful. The response of most sufferers is similar – they resort to known painkillers. However, this quick grip on medicines is not always your best bet. Why? The physicians distinguish several headache types – up to 200.

The reason for this large number are different distinguishing features or causes and symptoms of specific headache types. For example, headaches can be triggered by external stimuli, have a purely biological cause, are associated with illness or can also be caused by the intake of medication. Fact: Headache is not the same as headache.

Chronic or acute – when headaches torment us

You have probably also suffered from headaches over the past 12 months. This puts you in good company. According to a study, about 60 percent of the population in Germany suffer from headaches on a 12-month average. Women are much more affected. While the frequency varied between 50 and 55 percent in the male participants, it reached values ​​between 65 percent and 70 percent among the female study participants. Particularly severe are the headache limitations for about five percent of the German population – suffering from daily headache.

headache-types

What are headaches but actually? In general, it is understood as meaning a pain sensation in the area of ​​the skull, the meninges, the blood vessels as well as the brain and upper spinal nerves. Depending on the cause, it is referred to as primary headache when the pain is the trigger of the condition. Secondary headache, on the other hand, is when the pain is caused by a disease or an organ condition (such as tumors).

And also with regard to appearance, the individual headache types differ. In some cases, they only appear acutely. Patients complain of discomfort for only a few hours to a few days. In contrast, a headache disorder can also occur chronically. Where exactly the dividing line lies differs from headache disease to headache disease. In migraine and tension-type headache – the two most common clinical pictures – medics speak of a chronic disease when the pain occurs on 15 days per month over a longer period (in tension-type headache over six months).

The different types of headache

Since headaches can be classified according to their origin in primary and secondary headache as well as the type of pain, a precise representation of the individual headache types is difficult. The most common and common types include tension-type headache and migraine. While the latter is described with recurrent attacks of pain, which may be accompanied by a pulsating and hemiplegic headache as well as photophobia, nausea, and vomiting, the tension-type headache is described as pulling-pushing and without the migraine-typical accompanying symptoms.

The so-called cluster headache (also known as Bing-Horton neuralgia) has repeatedly appeared in the media and medical literature over the past few years. Unlike the widespread tension-type headache, which manifests itself bilaterally, in the case of boring cluster headache, a strong preference is given to one side of the head (in the area of ​​the eye / temple). Patients also report extreme pain, which can begin shortly after falling asleep, in the morning or at lunchtime. Although the exact cause of the cluster headache is unclear, studies suggest hypothalamic involvement and activation of the trigeminal nerve. The latter is involved in a whole group of headaches – trigemino-autonomic headache disorders, which include not only cluster headaches but also SUNCT syndrome and paroxysmal hemicrania. Here is an overview of the most important headache types:

    • Tension headaches
    • Migraine
    • Cluster headache

In addition, modern medicine knows other types of headaches, such as:

    • Sexual headache (occurs more frequently in men during sexual intercourse)
    • Headache associated with the cervical spine
    • Headache associated with vascular disease (eg Horton-Magath-Brown syndrome)
    • Headache due to tension (eg the masticatory muscles)
    • the sensation of pain in hemorrhages in the brain fluid.

Also known to be headache as a result of drug use (as a side effect), drug abuse, drug overdose or their withdrawal. This form of pain covers a wide range of different symptoms (may be half or bilateral, dull, throbbing or pulsatile). But not only diseases such as tumors, vascular inflammations o. Ä. can cause a headache. Even greater effort – for example, when coughing or sports – are known as a trigger for headache attacks, which can last up to 24 hours. And not to forget the position-dependent headache, which can occur for example in acute or chronic sinusitis in appearance.

Conclusion

Headaches can not only be extreme, depending on the cause and course of the attacks are characterized by a variety of symptoms. Sometimes pain remains the only noticeable symptom. In diseases such as migraine in addition to changes in perception, nausea and vomiting may be added.