Histamine and Other Biogenic Amines in Food. From Scombroid Poisoning to Histamine Intolerance

Abstract

Histamine is a biogenic amine involved in important physiological activities in the organism, but its ingestion through food is associated with the onset of health disorders. Histamine intoxication, previously known as scombroid fish poisoning, is caused by the intake of foods with high levels of histamine. According to official European Union reports, more than 90% of the outbreaks registered in the last years were caused by the consumption of fish and seafood products. Histamine intolerance, on the other hand, arises when histamine degradation is impaired, mainly by a lower diamine oxidase (DAO) activity. Some of the uncertainties classically associated with histamine intoxication may be explained by this enzymatic deficit in a sensitive population. This chapter reviews the adverse effects of histamine from food within a risk analysis framework, focusing specifically on the components of risk assessment and management.

Biogenic Amines in Alcohol-Free Beverages

“…Both BAs in food and those biosynthesized by cell metabolism have physiological functions [16]. BAs can be dangerous for human health in cases where they are ingested in considerable quantities or when their natural catabolism is inhibited [17]. One of the major problems that can be linked to BA contamination in food is scombroid syndrome (Scombrotoxin Fish Poisoning, SFP), also called "Histamine Poisoning" [7,17,18].…”

“…BAs can be dangerous for human health in cases where they are ingested in considerable quantities or when their natural catabolism is inhibited [17]. One of the major problems that can be linked to BA contamination in food is scombroid syndrome (Scombrotoxin Fish Poisoning, SFP), also called "Histamine Poisoning" [7,17,18]. This poisoning is often associated with the ingestion of fish contaminated from histamine [19,20].…”

“…Below physiological conditions, BAs can be metabolized by three different enzymes, present in gastrointestinal tract, which have the ability to oxidize BA amino groups: diamino oxidase (DAO), monoamine oxidase (MAO), and histamine-N-methyltransferase (HMT). These enzyme systems are able to degrade concentration of amines that are normally taken in with food and beverages [17,28,29]. It is almost impossible to calculate the acceptable daily dose for the human organism, as individual BA toxicity is enhanced by a combination of several BAs [30].…”

Biogenic Amines and Aflatoxins in Some Imported Meat Products: Incidence, Occurrence, and Public Health Impacts

“…Two wellknown BA poisonings are "scombroid poisoning" from the consumption of fish from the Scombridae family which contains histamine and "cheese reaction" from cheese consumption related to tyramine. e first reported case of BA poisoning occurred in 1967 in the Netherlands and involved Gouda cheese [8][9][10]. e essential significance of BAs is that the utilization of foods containing a high concentration may cause food intoxication with manifestations including flushes, cerebral pains, sickness, cardiovascular palpitations, and expanded or diminished circulatory strain [11,12].…”

“…Histamine is the BA most commonly connected with the beginning of outbreaks [8]. Any foodstuffs delivered by fermentation or exposed to microbial tainting may implicate BAs, so monitoring of BA levels in meat products is of great interest [3].…”