Histamine Intolerance: why freshness matters

Ede, Georgia

doi:10.15310/2334-3591.1054

Cited by 6 publications

(8 citation statements)

References 10 publications

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“…However, there is no a single dietary recommendation of a low-histamine diet. As it may be seen in Table 3 , there is no coincidence in all the foods excluded in the different low-histamine diets found in the literature [ 10 , 87 , 91 , 112 , 113 , 114 , 115 , 116 , 117 , 118 ].…”

Section: Histamine Intolerancementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although interest in histamine intolerance has considerably grown in recent years, more scientific evidence is still required to help define, diagnose and clinically manage this condition. This article will provide an updated review on histamine intolerance, mainly focusing on its etiology and the existing diagnostic and treatment strategies. In this work, a glance on histamine intoxication will also be provided, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.

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Section: Histamine Intolerancementioning

confidence: 99%

Histamine Intolerance: The Current State of the Art

et al. 2020

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“…Current low-histamine diets exclude foods that patients associate with the onset of symptoms [1,2,3,4,5,6,7,8], such as blue fish and their preserves, and all kinds of fermented products (cheeses, sausages, wine, beer, sauerkraut, and fermented soy derivatives), all of which are susceptible to having high contents of histamine and other amines. A high number of nonfermented plant-origin foods are also excluded: The average contents of biogenic amines and polyamines in these foods are shown in Table 4.…”

Section: Plant-origin Foods In Low-histamine Dietsmentioning

confidence: 99%

“…In recent years, various diets have been proposed for the treatment of histamine intolerance [1,2,3,4,5,6,7,8]. These diets, known as low- or free-histamine diets, usually exclude foods that patients associate with the onset of intolerance symptoms.…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

Sánchez-Pérez

Comas-Basté

Rabell-González

et al. 2018

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Low-histamine diets are currently used to reduce symptoms of histamine intolerance, a disorder in histamine homeostasis that increases plasma levels, mainly due to reduced diamine-oxidase (DAO) activity. These diets exclude foods, many of them of plant origin, which patients associate with the onset of the symptomatology. This study aimed to review the existing data on histamine and other biogenic amine contents in nonfermented plant-origin foods, as well as on their origin and evolution during the storage or culinary process. The only plant-origin products with significant levels of histamine were eggplant, spinach, tomato, and avocado, each showing a great variability in content. Putrescine has been found in practically all plant-origin foods, probably due to its physiological origin. The high contents of putrescine in certain products could also be related to the triggering of the symptomatology by enzymatic competition with histamine. Additionally, high spermidine contents found in some foods should also be taken into account in these diets, because it can also be metabolized by DAO, albeit with a lower affinity. It is recommended to consume plant-origin foods that are boiled or are of maximum freshness to reduce biogenic amine intake.

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“…DAO enzyme works on the breakdown of histamine outside the cell (free), regardless of the origin of the histamine, whether it is from the processes caused by allergies in the body or through food. [37] Corticosterone:…”

Section: Pyridoxine Hydrochloridementioning

confidence: 99%

Suggested Study as a Treatment Protocol for Coronavirus

Shahin

2020

Journal of Scientific Research in Science

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Histamine Intolerance: why freshness matters

Cited by 6 publications

References 10 publications

Histamine Intolerance: The Current State of the Art

Histamine Intolerance: The Current State of the Art

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?

Suggested Study as a Treatment Protocol for Coronavirus

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