Histamine is a mediator of the neuro-immuno-endocrine system. In the human body, histamine is stored mainly in mast cells and basophils.
Among other processes, histamine mediates inflammatory responses, vasodilation, gastric acid production in enterochromaffin cells, congestion and bronchospasm, and secretion in the respiratory system.
Its pleiotropic effect was found in the nervous system, where it acts as a neuromediator and neurohormone, influencing, for example, thermoregulation, alertness, appetite, and cognitive and behavioral functions.
What is histamine intolerance?
Histamine intolerance is the term for that type of food intolerance that includes a set of undesirable reactions as a result of accumulated or ingested histamine.
histamine intolerance is defined as a condition caused by a imbalance between the histamine released by food and the body’s ability to break down that amount. It is accompanied by a decrease in the activity of the enzyme diamine oxidase (DAO), which causes an increase in the concentration of histamine in plasma and the appearance of adverse reactions.
How does it manifest?
Adverse manifestations related to histamine intake are usually complex and can affect different organs and systems. Paradoxically, if the set of manifestations appears in various ways, unexpectedly and randomly, and at the same time after ingestion of food, the symptoms may have their origin in the ingestion of histamine.
As typical signs, we can observe skin manifestations, for example, erythema in the facial area (redness), itching, urticarial rash on the body. Gastrointestinal symptoms include diarrhea or vomiting, but also constipation and abdominal pain. Manifestations in the cardiovascular system, such as low blood pressure and tachycardia, are less common, as are manifestations in the nervous and respiratory systems.
In what foods can we find histamine or other biogenic amines?
Biogenic amines can be present in greater or lesser amounts in any food. Processing and storage are generally unavoidable in cases where ingredients spoil quickly and/or are high in protein. Storage increases the risk of accumulation of biogenic amines. It appears that its accumulation depends entirely on microorganisms that create histamine during food storage. In general, the fresher the food, the lower the chance of biogenic amine formation.
- meats: Grilled meats contain higher levels of histamine than cooked meats
- Fish: Grilled fish contain higher levels of histamine than cooked or raw fish.
- Vegetables: If they are fried or grilled, they contain higher levels of histamine.
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Images | Chung, BY, Park, SY, Byun, YS, Son, JH, Choi, YW, Cho, YS, … & Park, CW (2017). Effect of different cooking methods on histamine levels in selected foods. Annals of dermatology, 29(6), 706-714.
Information | Hrubisko, M., Danis, R., Huorka, M., & Wawruch, M. (2021). Histamine Intolerance—The More We Know the Less We Know. A Review. Nutrients, 13(7), 2228.
Chung, BY, Park, SY, Byun, YS, Son, JH, Choi, YW, Cho, YS, … & Park, CW (2017). Effect of different cooking methods on histamine levels in selected foods. Annals of dermatology, 29(6), 706-714.