Latest news with #UniversityofNaplesFedericoII
Daily Record
17 hours ago
- Health
- Daily Record
The diabetes drug that cuts migraines in half and could help millions worldwide
A diabetes medication that lowers brain fluid pressure has cut monthly migraine days by more than half, according to a new study Migraines can be, at best, an inconvenience and, at worst, totally debilitating. Your work rate and relationships can suffer when you're not feeling yourself. And when pills and painkillers don't touch the sides, it can be hard knowing where to turn. However, a common diabetes drug may be the next big thing for migraine relief, according to an interesting new study. In fact, the diabetes medication that lowers brain fluid pressure has cut monthly migraine days by more than half. The findings from the clinical study were presented at the European Academy of Neurology (EAN) Congress 2025. As part of the research, obese patients with chronic migraines who took liraglutide, a GLP-1 receptor agonist, experienced over 50 per cent fewer headache days and significantly improved daily functioning without meaningful weight loss. Researchers believe the drug's ability to lower brain fluid pressure is the key, potentially opening a completely new way to treat migraines. The effects were fast, sustained, and came with only mild side effects. "Most patients felt better within the first two weeks and reported quality of life improved significantly," said lead researcher Dr Simone Braca. "The benefit lasted for the full three-month observation period, even though weight loss was modest and statistically non-significant." Researchers at the Headache Centre of the University of Naples Federico II gave GLP-1 receptor agonist liraglutide to 26 adults with obesity and chronic migraine - which is when you have more than 15 headaches a month. Afterwards, patients reported having 11 fewer headaches per month, while their work, study, and sociability got significantly better. What's more, although the patients also lost a bit of weight - with their BMI dropping slightly from 34.01 to 33.65 - this was found to have had no link to how often they experienced headaches. This strengthened the study's belief that pressure modulation, not weight loss, is behind the improvement. "We think that... these drugs produce a decrease in the release of calcitonin gene-related peptide (CGRP), a key migraine-promoting peptide," Dr Braca explained. "That would pose intracranial pressure control as a brand-new, pharmacologically targetable pathway." Mild side effects, mainly nausea and constipation, occurred in 38 per cent of participants, but it did not force them to drop out of the 12-week study. Off the back of the study, a randomised, double-blind trial is now being planned by the same research team in Naples. "We also want to determine whether other GLP-1 drugs can deliver the same relief, possibly with even fewer gastrointestinal side effects," Dr Braca added. If confirmed, GLP-1-receptor agonists could offer a new treatment option for the estimated one in seven people worldwide who live with migraine, particularly those who do not respond to current preventives. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'.
New York Post
4 days ago
- Health
- New York Post
This weight loss drug can reduce your migraine days by half — it's not Ozempic
Next-generation weight loss drugs may do more than shrink your waistline. A new study suggests that a medication in the same family as Ozempic could cut the number of days people suffer from migraines by more than half. 'Most patients felt better within the first two weeks and reported quality of life improved significantly,' said Dr. Simone Braca, a neurologist at the University of Naples Federico II and lead author of the study. Advertisement 4 Migraines affect roughly 12% of the US population aged 12 and up. astrosystem – Researchers tested liraglutide, a medication that mimics the GLP-1 hormone, which helps regulate blood sugar, suppress appetite and aid digestion. The drug is currently marketed as Victoza for Type 2 diabetes and as Saxenda for long-term weight management in people with obesity. Advertisement The researchers gave liraglutide to 31 adults with obesity and chronic migraines, defined as 15 or more headache days per month. Before joining the study, each participant had tried at least two other migraine-prevention drugs without success. 4 Liraglutide belongs to a class of medications known as GLP-1 receptor agonists. luchschenF – After taking a daily 1.8 milligram dose of liraglutide for three months, their average headache days dropped from 20 to about nine per month. Advertisement Participants also saw a 35-point drop on the Migraine Disability Assessment Test, which signals a meaningful improvement in their work, school and social life. 'The benefit lasted for the full three-month observation period, even though weight loss was modest and statistically non-significant,' Braca said. Rather than weight loss easing migraines, researchers believe the drug works by lowering the pressure of cerebrospinal fluid — the liquid surrounding the brain and spinal cord. Advertisement 'An increased pressure of the spinal fluid in the brain may be one of the mechanisms underlying migraine,' Braca told ABC News. 'If we target this mechanism, this preliminary evidence suggests it may help migraine sufferers.' 4 Some participants experienced mild gastrointestinal side effects while taking liraglutide. Choi_ Nikolai – The drug was generally well-tolerated, with about 38% of participants reporting mild side effects like nausea and constipation, but none stopped treatment because of them. 'Our findings show liraglutide may be effective for treating stubborn, high-frequency migraines in patients with obesity, and that this effect is independent of weight loss,' the researchers concluded in Headache: The Journal of Head and Face Pain. The team is planning a larger follow-up study to measure brain pressure more directly. 'We also want to see if other GLP-1 drugs can provide similar relief, possibly with fewer gastrointestinal side effects,' Braca noted. More than just a bad headache At least 39 million Americans suffer from migraines, but the American Migraine Foundation estimates the true number is likely higher since many go undiagnosed. Advertisement The debilitating neurological condition causes throbbing head pain that can last hours or even days, often accompanied by nausea, vomiting, vision changes and sensitivity to light and sound. 4 Studies show that women are two to three times more likely to experience migraines than men. Studio Romantic – Migraines can take a serious toll on daily life, often leading to missed work or school, reduced productivity, strained relationships and even withdrawal from social events and hobbies. Advertisement On top of that, migraines are strongly linked to depression, anxiety and other mental health challenges — and they're associated with a higher risk of stroke, heart disease and other chronic illnesses. Scientists don't yet know exactly what causes migraines, but genetics play a big role: up to 80% of sufferers have a close family member who also has the condition, according to the Cleveland Clinic. There's still no cure for migraines. While some medications can ease symptoms, they don't work for everyone. That's why this new study has experts buzzing. Advertisement 'These patients were dealing with at least 15 headache days a month, and on average, they had 11 fewer days after taking the medication for just three months,' Dr. Luis Felipe Tornes, a neurologist, told Medical News Today. 'That's life-changing for someone living with near-constant pain,' he added, noting that the drug's possible role in reducing brain pressure 'opens up a whole new way to think about treating migraines.'
21-06-2025
- Health
Diabetes drug may cut migraine days in half with little weight loss: Study
Drugs in the same family as Ozempic and Wegovy are known for treating diabetes and helping with weight loss, but a small, early-stage study suggested they might also ease migraines -- even when there's no weight loss. The benefit appears to come from lowering pressure in the brain, Dr. Simone Braca, a neurologist at the University of Naples Federico II and lead author of the study, explained to ABC News. 'This study is very interesting in that the GLP 1s are hypothesized to lower brain pressure, which can then lower your chance of getting a headache or a migraine,' Braca said. The small, 12-week study tracked 26 adults with obesity who had chronic or frequent migraines. Published in Headache -- the official journal of the American Headache Society -- and presented at this week's European Academy of Neurology meeting in Finland, it tested liraglutide, a type of GLP-1 drug commonly used for diabetes and weight loss. After taking a daily 1.8 mg dose of liraglutide for three months -- the amount typically used to treat diabetes -- their average number of headache days per month dropped from 20 to about nine. Participants also reported less disability from migraines, with scores on a standard headache impact scale cut by more than half. Although some participants lost a small amount of weight, Braca said the few lost pounds were not meaningful enough to explain the improvement in migraines. Instead, Braca pointed to pressure from cerebrospinal fluid -- the liquid that surrounds and cushions the brain and spine. He said he believes that even slight buildups of this fluid can press on nearby veins and nerves in the brain, potentially triggering migraines. 'An increased pressure of the spinal fluid in the brain may be one of the mechanisms underlying migraine,' Braca said. 'And if we target this mechanism, this preliminary evidence suggests that it may be helpful for migraine.' Nearly half of patients reported at least a 50% reduction in headache days, according to the Headache paper. About 40% experienced mild side effects like nausea or constipation. None stopped taking the medication. With such promising results, Braca and his research team, led by Dr. Roberto De Simone, are already planning larger trials. Future studies will measure brain pressure more directly and explore whether other GLP 1 drugs might also offer the same relief but with fewer side effects. 'There are still a substantial portion of migraine patients that face an unmet need and that live with its burden,' he said. 'New drugs that could target other pathways, I think that could be reassuring to those patients and give them hope.' The study adds to growing evidence that GLP-1 drugs may have benefits beyond diabetes and weight loss. Researchers are already studying these medications for a range of other conditions, including reducing the risk of heart disease and stroke, easing symptoms of addiction and treating Alzheimer's disease.
CNN
19-02-2025
- Health
- CNN
Scientists developed a new method for the perfect boiled egg, and you can test it at home
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form. Correction: A previous headline on this story misstated the cooking method the scientists tested.
CNN
18-02-2025
- Health
- CNN
How to make ‘perfect' hard-boiled eggs: Scientists say they cracked the code
If you think you have your egg-boiling technique down to a science, there is still a chance you haven't prepared the 'perfect' boiled egg. Boiling an egg flawlessly is challenging because the albumen — or egg white — and the yolk have different compositions, requiring them to be cooked at varying temperatures to achieve ideal taste and consistency. But now, scientists say they have officially cracked the code with a technique known as periodic cooking. This new method involves alternating the eggs between hot and lukewarm water cycles to optimally cook the albumen and yolk simultaneously without separating them, according to a new study published February 6 in the journal Communications Engineering. Not only does periodic cooking produce the ideal texture and flavor for both the albumen and yolk, but it also helps the egg retain the greatest amount of nutrients with proven health benefits compared with other popular methods such as hard-boiling or sous vide, the study authors wrote. 'As a chef, this method makes perfect sense,' Micah Siva, a San Francisco-based registered dietitian and recipe writer who was not involved in the study, said via email. 'People often forget that cooking is incredibly scientific … and adjusting cooking temperature to the properties and structures of the proteins within the egg can improve the quality.' The best part? You don't have to imagine it — you can try periodic cooking at home. Dr. Ernesto Di Maio, the study's lead author, noted the experiment wasn't conducted using fancy lab equipment but rather in his home kitchen. All you need is 32 minutes and a bit of patience. Cooking process for the perfect boiled egg To cook the ultimate boiled egg, the researchers could have relied on trial and error, testing hundreds of eggs, said Di Maio, program manager of the bachelor and master's materials engineering program at Italy's University of Naples Federico II. Instead, the team developed mathematical models and simulations to predict how heat transfers through the egg, which helped them identify the ideal cooking conditions for both the albumen and yolk. With these tools, Di Maio and his colleagues input factors such as water temperature and density to help them decide the time increments to switch the eggs between hot and lukewarm water, he said. To test periodic cooking, the team filled a kitchen pot with tap water and heated it to the desired temperature on the stovetop. The researchers placed a food thermometer in both the hot and lukewarm water to ensure consistent temperatures throughout the cooking process. The team then cooked fresh, shell-on hen eggs using four methods: hard-boiling, soft-boiling, sous vide and the new periodic cooking technique. In total, Di Maio and his colleagues prepared 160 eggs, using 40 eggs per cooking method. The traditional methods served as control samples to compare temperature profiles, texture and nutrient retention. Hard-boiled eggs were cooked for 12 minutes, soft-boiled ones for six minutes and sous vide eggs were prepared at 65 degrees Celsius (149 degrees Fahrenheit) for one hour. For the periodic method, scientists alternated submerging the eggs for two minutes in boiling water at 100 C (212 F) and lukewarm water at 30 C (86 F). This cycle was repeated eight times for 32 minutes. While the traditional methods resulted in consistently increasing internal temperatures throughout the egg, the periodic method maintained a constant yolk temperature of 67 C (152.6 F), with the albumen reaching temperatures ranging from 87 C to 100 C (188.6 F to 212 F) in hot water and 30 C to 55 C (86 F to 131 F) in lukewarm water. This dynamic heat distribution allows both the albumen and yolk to achieve their ideal textures and consistency, according to Di Maio. While Siva noted periodic cooking is an interesting concept, she said she wouldn't take the time to cook an egg for 32 minutes. 'Most people struggle to get a meal on the table and are looking for shortcuts … not a way to fuss over something as simple as a boiling egg,' she said. Comparing the techniques While the researchers were able to visualize some of the differences between the eggs, they also performed a texture profile analysis and sensory analysis to measure various properties, including consistency, color, texture and taste. Sensory analysis, which involves texture and taste, is objective but provides detailed insights into the elements people can expect when trying periodic cooking. Overall, the albumen of the periodically cooked eggs had a texture most similar to soft-boiled eggs, whereas the yolk closely resembled sous vide-cooked eggs, the researchers noted. Di Maio described the yolk of the periodically cooked eggs as an excellent balance between solid and liquid, with a jelly-like consistency, while the albumen was well-set without being too firm or transparent. He shared some of the periodically cooked eggs with friends and said they were amazed by the contrast of the textures of the albumen and yolk, something not easily achieved with traditional methods. If you decide to give periodic cooking a try at home, be forewarned that consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a weakened immune system or have certain medical conditions. Researchers were also interested in exploring the protein denaturation — the changing of physical and chemical properties — to assess the levels of polyphenols and amino acids within the yolk, as these contain vital nutrients. Interestingly, compared with other methods, periodic cooking preserved the highest levels of polyphenols, chemical compounds that help prevent cell damage. Foods rich in polyphenols have anti-inflammatory and antioxidant properties, which have been shown to help protect against several diseases and may reduce the occurrence of prostate and breast cancer, according to the study. Siva noted that the nutrient composition changes with the periodic method are minimal, but eggs are still a great source of protein and healthy fats no matter the cooking form.
