Tryptase serum level as a possible indicator of scombroid syndrome

Ricci, G; Zannoni, M; Cigolini, Davide; Caroselli, Costantino; Codogni, Rosalia; Caruso, Beatrice; Bonello, Elisa; Rocca, Giampaolo P

doi:10.3109/15563651003649177

Cited by 14 publications

(5 citation statements)

References 10 publications

(12 reference statements)

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“…For a differential diagnosis, the concentration of serum tryptase measured within 1-2 hours of the onset of symptoms can also be helpful. In food allergy, the activity of serum tryptase increases, whereas in histamine intoxication it should remain within normal physiological values [15,25]. Moreover, intoxication may be confirmed by elevated histamine levels in the suspected implicated food [1].…”

Section: Adverse Health Effects 2221 Histamine Intoxicationmentioning

confidence: 99%

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

Comas-Basté¹,

Latorre‐Moratalla²,

Sánchez-Pérez³

et al. 2019

Biogenic Amines

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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.

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Section: Adverse Health Effects 2221 Histamine Intoxicationmentioning

confidence: 99%

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

Comas-Basté¹,

Latorre‐Moratalla²,

Sánchez-Pérez³

et al. 2019

Biogenic Amines

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“…In addition, the plasma histamine level can increase in stressful conditions, leading to excess errors [27]. Normal plasma tryptase levels exclude anaphylaxis, but blood samples must be taken 1–6 hours after the exposure [28,29]. Thus, these examinations are useful only if sampling can be carried out 1–4 hours after the suspected poisoning.…”

Section: Discussionmentioning

confidence: 99%

Histamine food poisoning: a sudden, large outbreak linked to fresh yellowfin tuna from Reunion Island, France, April 2017

et al. 2019

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On 20 April 2017, an outbreak of histamine food poisoning occurred in a French military unit located near Paris. A total of 40 cases were identified (attack rate: 16.6%). We conducted a case–control study on 31 cases and 63 controls. Multivariate analysis pointed to cooked yellowfin tuna fillet as the very likely source of food poisoning (odds ratio = 156.8; 95% confidence interval: 18.4–1,338.4). The fresh yellowfin tuna was from Reunion Island and was supplied vacuum-sealed and packed with ice at the principal food market of Paris. No cold chain issues could be established in the upstream and downstream supply chains. Histamine concentration was found to be 1,720 mg/kg in leftover raw tuna, and 3,720 mg/kg in control cooked tuna, well above the threshold limit values defined by European regulations (200 mg/kg). The presence of Klebsiella variicola and Pantoea agglomerans, microorganisms of the Enterobacterales order that have been reported to produce histamine, was confirmed in the leftover raw tuna. This type of food poisoning is rarely recognised and confirmed. We describe the outbreak to highlight the specific key points of this type of investigation.

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“…This is a complex of symptoms caused by biogenic amines -mainly histaminecontained in seafood. However, it was felt that this was not the cause because it typically results in no significant rise in mast cell tryptase 2 and would usually affect all of the people who ingested the fish. We also considered whether this was a biphasic anaphylactic reaction but this was thought unlikely because of the failure to fully respond before requiring more treatment, the absence of a persistent or second rise in mast cell tryptase and complete resolution of symptoms within 36 hours.…”

Section: Discussionmentioning

confidence: 99%

A new urticarial rash, diarrhoea and refractory hypotension in a man with a history of migraines

Lamb

Lowe

2016

Clinical Medicine

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Tryptase serum level as a possible indicator of scombroid syndrome

Cited by 14 publications

References 10 publications

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

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

Histamine food poisoning: a sudden, large outbreak linked to fresh yellowfin tuna from Reunion Island, France, April 2017

A new urticarial rash, diarrhoea and refractory hypotension in a man with a history of migraines

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