TABLE 4.

Correlation of phytochemical and polyphenol intake and diet quality with migraine disability, severity, and duration.

	MIDAS score		VAS score		Duration
	r	P-value	r	P-value	r	P-value
Phytochemical index	0.1	0.33	–0.37	0.0003	0.09	0.4
HEI-2015 score	0.07	0.53	–0.37	0.0003	0.13	0.23
Total phenols	0.00	0.99	0.02	0.83	0.03	0.81
Total flavonoid	0.16	0.13	–0.06	0.6	0.11	0.32
Anthocyanin	0.06	0.59	–0.09	0.41	0.04	0.69
Dihydroflavanol	0.1	0.33	–0.02	0.85	–0.01	0.96
Flavanol	0.11	0.29	–0.06	0.59	0.04	0.7
Flavanone	–0.04	0.7	–0.27	0.01	0.04	0.69
Flavones	0.01	0.93	–0.17	0.11	0.04	0.69
Flavonol	0.08	0.45	–0.13	0.21	0.15	0.15
Lignans	–0.02	0.87	–0.27	0.01	0.14	0.18
Other polyphenols	0.07	0.5	0	0.99	0.05	0.64
Total phenolic acids	0.08	0.47	–0.15	0.16	0.02	0.87
Hydroxybenzoic acid	0.1	0.36	–0.16	0.12	0.02	0.84
Hydroxycinnamic acid	–0.01	0.9	–0.05	0.62	0.07	0.48
Hydroxyphenylacetic acid	0.05	0.66	–0.04	0.69	0.05	0.63
Hydroxyphenylpropionic acid	0.05	0.67	–0.06	0.58	0.02	0.87
Stilbenes	0.14	0.18	0.04	0.68	–0.03	0.78
Total phenolsa
Olive oil	0.18	0.09	–0.26	0.01	0.18	0.09
Oil	0.19	0.06	–0.21	0.04	0.15	0.17
Fruit	–0.14	0.2	–0.24	0.02	0	0.99
Total flavonoida
Oil	0.18	0.09	–0.26	0.01	0.18	0.09
Olive oil	0.18	0.09	–0.26	0.01	0.18	0.09
Fruit	–0.1	0.36	–0.35	0.0007	0.04	0.69
Vegetables	0.07	0.48	–0.22	0.04	0.21	0.06
Flavanol
Fruit	–0.21	0.04	–0.08	0.48	–0.05	0.66
Flavanone
Fruit	–0.11	0.29	–0.39	0.0002	0.12	0.24
Flavones
Oil	0.18	0.09	–0.26	0.01	0.18	0.09
Vegetables	0.04	0.68	–0.2	0.05	0.09	0.38
Olive oil	0.18	0.09	–0.26	0.01	0.18	0.09
Flavonol
Fruit	–0.14	0.2	–0.26	0.01	–0.03	0.79
Lignansa
Oil	0.18	0.09	–0.26	0.01	0.18	0.09
Olive oil	0.18	0.09	–0.26	0.01	0.18	0.09
Other polyphenolsa
Oil	0.19	0.06	–0.26	0.01	0.19	0.07
Olive oil	0.18	0.09	–0.26	0.01	0.18	0.09

Statistically significant values (p < 0.05) were given in bold. ^aStatistically significant values were given among all food groups.