What are histamine liberators. How do they affect our bodies. What foods are high in histamine. How can we manage histamine levels through diet. What role does digestion play in histamine intolerance. How does cooking affect histamine content in food. What is the importance of understanding histamine load.

Understanding Histamine: More Than Just Allergies

Histamine is a crucial chemical in our body, often associated with allergic reactions. However, its role extends far beyond that. This immune chemical plays a vital part in various bodily functions, including brain communication and digestive processes. While our body produces histamine naturally, we also consume it through our diet, particularly in fermented, aged, and processed foods.

But what exactly is histamine’s function in our body? Let’s explore:

• Acts as a neurotransmitter, facilitating communication between brain cells
• Regulates stomach acid production, aiding in digestion
• Plays a role in the immune response, helping to fight off potential threats
• Involved in the sleep-wake cycle and circadian rhythm

Decoding Histamine Load: When Too Much Becomes Problematic

The concept of histamine “load” refers to the total amount of histamine in our body at any given time. This load comes from both internal production and external sources, primarily our diet. While our bodies are designed to manage histamine levels, problems can arise when we overproduce or fail to break down histamine effectively.

What factors contribute to histamine load?

• Internal production by immune cells (mast cells and basophils)
• Histamine produced by certain gut bacteria
• Dietary intake of histamine-rich foods
• Consumption of histamine liberators
• Intake of foods that block histamine-breaking enzymes

Histamine Liberators: The Hidden Culprits

Histamine liberators are foods that, while not necessarily high in histamine themselves, can trigger the release of histamine from our body’s mast cells. Some common histamine liberators include:

• Kiwi fruit
• Strawberries
• Bananas
• Papaya
• Citrus fruits
• Pineapple
• Food additives like carrageenan

It’s important to note that individual responses to these foods can vary, and what triggers histamine release in one person may not affect another.

The Balancing Act: How Our Body Regulates Histamine Levels

Our body has mechanisms in place to control histamine levels, primarily through the enzyme diamine oxidase (DAO). This enzyme breaks down histamine, keeping its levels in check. However, several factors can disrupt this balance:

• Genetic predisposition to DAO deficiency
• Certain medications that inhibit DAO activity
• Poor gut health affecting enzyme function
• Environmental factors
• Time of day (histamine levels naturally peak at night)

When these factors come into play, they can increase our histamine load and potentially lead to histamine intolerance.

The Culinary Connection: High-Histamine Foods Unveiled

While histamine levels in food can be difficult to quantify precisely, certain types of foods are generally known to be higher in histamine content. These include:

1. Fermented foods (sauerkraut, kimchi, yogurt)
2. Aged cheeses (parmesan, blue cheese, camembert)
3. Cured and smoked meats (bacon, salami, prosciutto)
4. Certain fish and seafood, especially if not fresh
5. Alcoholic beverages, particularly red wine and beer
6. Fermented soy products (soy sauce, miso, tempeh)
7. Vinegar and vinegar-containing foods
8. Pickled or canned foods
9. Dried fruits
10. Certain vegetables (spinach, tomatoes, eggplant)

It’s crucial to remember that histamine content can increase over time, even in refrigerated foods. This is why leftovers and foods past their prime can be problematic for those sensitive to histamine.

The Heat Is On: Cooking, Freezing, and Histamine Levels

Many people wonder if cooking or freezing foods can reduce their histamine content. The answer isn’t straightforward:

• Cooking can inactivate histamine-producing bacteria and enzymes
• However, once histamine is produced in food, it can’t be eliminated by cooking
• Freezing can slow down histamine production but doesn’t eliminate existing histamine
• Some histamine-producing enzymes remain stable when frozen and reactivate upon thawing

This means that while proper food handling and storage are important, they aren’t foolproof methods for reducing histamine intake. For those with histamine sensitivity, focusing on fresh, low-histamine foods is often the best approach.

Gut Feelings: The Role of Digestion in Histamine Intolerance

Our digestive system plays a crucial role in managing histamine levels. The intestinal lining is our first line of defense against dietary histamine, thanks to the presence of the DAO enzyme. However, various factors can impact this protective mechanism:

• Poor gut health can reduce DAO enzyme efficiency
• Inflammatory bowel conditions may impair histamine breakdown
• Gut bacteria imbalance (dysbiosis) can contribute to increased histamine levels

For those experiencing food sensitivities or digestive issues that may be related to histamine intolerance, consulting with a registered dietician or nutritionist is advisable. These professionals can provide personalized guidance on managing histamine intake and improving gut health.

Natural Antihistamines: Foods That Fight Back

While some foods can increase histamine levels or trigger its release, others act as natural antihistamines. These foods can help inhibit the action of histamine in the body:

• Onions
• Apples
• Blueberries
• Garlic
• Nettle tea
• Ginger
• Turmeric
• Vitamin C-rich foods (when tolerated)

Incorporating these foods into your diet, if well-tolerated, may help manage histamine levels naturally. However, it’s important to remember that individual responses can vary, and what works for one person may not work for another.

The Importance of Individualized Approach

When it comes to histamine intolerance and managing histamine load, there’s no one-size-fits-all solution. Factors such as genetics, overall health, gut function, and even stress levels can influence how an individual responds to histamine-containing or histamine-liberating foods.

Some key points to consider:

• Histamine tolerance can vary over time and with different circumstances
• Keeping a food diary can help identify personal triggers
• Gradual reintroduction of foods can help determine individual tolerance levels
• Working with a healthcare professional can provide personalized guidance

Beyond Diet: Other Factors Affecting Histamine Levels

While diet plays a significant role in managing histamine levels, it’s not the only factor to consider. Other elements that can impact histamine load include:

1. Stress: Can trigger histamine release from mast cells
2. Hormonal changes: Histamine levels can fluctuate with menstrual cycles
3. Environmental allergens: Pollen, dust, and mold can increase histamine load
4. Medications: Some drugs can interfere with histamine breakdown
5. Exercise: Intense physical activity can temporarily increase histamine release

Understanding these factors can help individuals develop a more comprehensive approach to managing histamine intolerance.

The Connection Between Histamine and Other Health Conditions

Histamine intolerance or high histamine load can sometimes be associated with other health conditions. These may include:

• Mast Cell Activation Syndrome (MCAS)
• Inflammatory Bowel Disease (IBD)
• Small Intestinal Bacterial Overgrowth (SIBO)
• Celiac Disease
• Certain autoimmune conditions

If you suspect histamine intolerance alongside other health issues, it’s crucial to work with healthcare professionals to address the underlying causes and develop an appropriate management plan.

Navigating Daily Life with Histamine Awareness

Living with histamine intolerance or sensitivity doesn’t mean you have to completely overhaul your life. Here are some practical tips for managing histamine levels in everyday situations:

1. Meal planning: Prepare fresh meals using low-histamine ingredients
2. Eating out: Choose simple, freshly prepared dishes and communicate your needs
3. Travel: Pack safe snacks and research food options at your destination
4. Social events: Offer to bring a dish you know is safe for you
5. Reading labels: Become familiar with ingredients that may indicate high histamine content

Remember, the goal is to find a balance that allows you to enjoy life while managing your histamine load effectively.

The Future of Histamine Research

As our understanding of histamine’s role in the body grows, so does the potential for new management strategies and treatments. Some areas of ongoing research include:

• Development of more accurate histamine testing methods
• Investigation of probiotics that may help regulate histamine levels
• Studies on the relationship between histamine and the gut microbiome
• Exploration of genetic factors influencing histamine metabolism

Staying informed about these developments can help individuals make more informed decisions about their health and histamine management strategies.

A guide to high-histamine foods

What is histamine?

Most of us think allergy when we talk about histamine, but this immune chemical has lots of other important functions in the body too, including communicating with the brain and supporting digestive function.

Histamine isn’t only made in the body, we also consume it in our diet, with fermented, aged and processed foods being particularly rich.

Discover our full range of health benefit guides and read more about a low-histamine diet and our top 20 low-histamine foods.

What is histamine ‘load’?

Histamine is made in the body from an amino acid and stored in special immune cells called mast cells and basophils; certain bacteria in the gut may also produce histamine. Our histamine ‘load’ refers to the amount of histamine in the body, it may become a problem if we over-produce histamine and fail to adequately manage it by breaking it down.

Outside of the body the main source of histamine is the food we eat, where it may be present in variable amounts.

Even if a food is not high in histamine itself, it may trigger our mast cells to release histamine. These histamine liberators include kiwi fruit, strawberries, bananas, papaya, citrus fruits and pineapple as well as food additives like carrageenan; certain foods are known to block the activity of the enzyme that is involved in breaking down histamine – an enzyme called diamine oxidase (DAO). Caffeinated as well as energy drinks and alcohol are examples of these.

All that said, there are foods that are really useful because they act as natural anti-histamines, inhibiting the action of histamine – these include onions, apples and blueberries.

Read more about low-histamine foods.

How does my body control levels of histamine?

Histamine, when adequately managed, has a relatively short life in the body, controlled by the DAO enzyme. However, some people are genetically disposed to a deficiency in this enzyme, others may be prescribed medication that inhibits its action or have poor gut health which impacts how well it works – all of which may increase your histamine load and lead to a potential intolerance.

It’s worth remembering that your histamine load is also influenced by your environment and even the time of day, with histamine levels peaking at night, when mast cells are most active.

Does cooking or freezing food reduce histamine levels?

In food, histamine-producing bacteria are capable of growing and producing histamine over a wide range of temperatures – this is why storing leftovers can be problematic. It’s not just bacteria though, enzymes such as those found in fish can produce histamine even if the relevant bacteria have been inactivated. These enzymes can remain stable when frozen and will start to work again once the food is thawed. Cooking can inactivate both the histamine-producing bacteria and the enzyme, but once histamine has been produced in the food it can’t be eliminated or reduced.

What is the role of digestion in histamine intolerance?

Our gut and digestive function play an important role in managing histamine levels, this is because the main barrier to external histamine is the DAO enzyme in our intestines – when working well, this enzyme breaks down histamine and stops it entering the circulation.

Poor gut health and conditions like inflammatory bowel disease reduce how well the DAO enzyme is able to do its job. Add to this that an imbalance in gut bacteria, often referred to as dysbiosis, also contributes to histamine levels.

If you’re experiencing food sensitivities and/or have digestive issues which you suspect may be aggravating your ability to manage histamine, refer to a registered dietician or nutritionist for advice and guidance.

Which foods are high in histamine?

Histamine levels in food, even the same type of food, can be hard to quantify. Generally speaking, fermented, aged and processed foods will contain more than their fresh, unprocessed equivalents.

Protein foods, like fish and meat, especially those that are stored for periods of time, are also likely to be higher in histamine. Even when frozen, these foods, once thawed, will start to increase their histamine levels.

Furthermore, some histamine-producing bacteria are resistant to salt, which means they continue to produce histamine even when a food is salted, smoked or dried. Other bacteria are anaerobic, so vacuum packing doesn’t inhibit them and higher levels of histamine are typically seen in leftover and out-of-date food.

More like this

The following is a list of foods which are typically high in histamine – this is not an exhaustive list and your response to these foods will depend on your individual tolerance level and may vary over time.

• Meat – smoked, cured and aged meats including bacon, sausage and salami as well as pre-packed minced meat. Game and wild meats are likely to have higher levels of histamine than farmed meat, eaten fresh.
• Fish – mackerel, tuna, sardines, anchovies, smoked and canned fish, seafood and shellfish as well as any whole fish that has not been gutted within 30 minutes.
• Dairy – cow’s milk and milk products, especially those made using milk containing A1 casein; fermented dairy including yogurt and kefir, sour cream, buttermilk, hard and semi-hard cheese, as well as aged cheese such as parmesan, mature gouda and cheddar. Sheep and goat’s milk may be better tolerated.
• Grains – baked foods and cereals including those made with yeast or that are fermented, like sourdough, as well as products with barley malt.
• Fruit – aubergine, avocado, banana, tomatoes and all dried fruits
• Vegetables – spinach, mushrooms, fermented vegetables including kimchi and sauerkraut as well as canned vegetables
• Legumes – lentils, chickpeas, peanuts and beans as well as fermented soya products
• Nuts – such as walnuts
• Condiments – miso, vinegar, soy sauce and tamari, fish sauce, pickles and olives as well as sea vegetables such as kelp and kombu
• Chocolate and cocoa powder
• Food additives – including yeast and malt extracts as well as some synthetic food colourings
• Beverages – alcohol including champagne, wine and beer; some juices including tomato and orange juice

For more information check out this extensive food list.

Which other products influence histamine levels?

It’s not just food that can add to your histamine load, chemicals and additives found in cosmetic, beauty and household products like deodorants, perfumes, shampoos, sunscreen and make-up may also be contributors. Here are some examples:

• Chlorine used in swimming pools and hot tubs, as well as some dental care products, including toothpaste
• Additives like toluene, formaldehyde and formalin commonly used in nail polish
• Antibacterial agents like triclosan
• Synthetic fragrance
• Synthetic colours

Enjoyed this? Now read…

Do you have a food intolerance?
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Top 20 low-histamine foods

Have you tried a low-histamine diet? Have you found additives and chemicals in cosmetic and beauty products worsen your symptoms? Comment below and let us know.

This article was reviewed on 17 June 2022 by Kerry Torrens.

Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food.

All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our terms and conditions for more information.

Histamine Intolerance and the Low-Histamine Diet: Is It Worth It?

Contents

Histamine is produced by animals and by plants, and is present in many foods. Excess histamine — whether produced within the body or consumed in histamine-containing foods — is usually cleared away by enzymatic action. When this fails, or when the body is flooded by more histamine than can be easily cleared, symptoms of histamine intolerance may result. In this article we’ll get into the details of what histamine is, causes and symptoms of histamine intolerance, and how a low histamine diet may help reduce intolerance symptoms.

What Is Histamine?

Histamine is an immune compound that plays a number of important roles in the body, from stimulating gastric juices for digestion to carrying signals between neurons in the brain. It’s best known for causing the uncomfortable symptoms we have during an allergic reaction: Histamine causes the itchy throat, watery eyes, and hives we experience in response to allergens like cat dander and pollen. Allergy medications such as Benadryl (diphenhydramine) and Claritin (loratadine) are antihistamines, meaning they block the effect of histamine in the body to alleviate these uncomfortable symptoms. (Source)

In an allergic reaction, histamine is released by specialized immune cells called mast cells. There are receptors for histamine all over the body, including in the gut lining, lungs, and brain. Histamine triggers vasodilation, or the relaxation of blood vessels, and increases the ability of immune cells to move in and out of blood vessels. These effects make it possible for white blood cells and other immune molecules to easily reach areas that are injured or under attack by foreign antigens. Histamine also can increase production of cell-signaling proteins called cytokines, and work as a neurotransmitter in the brain. (Source)

Although we need the inflammation mediated by histamine to protect the body from injury and harmful pathogens, having too much histamine contributes to chronic inflammation and is implicated in many inflammatory conditions such as asthma, autoimmune diseases, and inflammatory skin diseases.

How Does Your Body Regulate Histamine Levels?

How does your body get rid of histamine when there is too much? There are two enzymes, called diamine oxidase (DAO) and histamine N-methyltransferase (HNMT), that can break down histamine in your body.

DAO and HNMT are found in different regions of your body. HNMT is responsible for breaking down histamine inside your cells, whereas DAO is responsible for breaking down histamine in the area surrounding your cells. Both of these enzymes are important for regulating the histamine level in your body. (Source)

But What About Histamine Intolerance?

When DAO or HNMT are not functioning properly, you can develop histamine intolerance. Histamine intolerance is a disorder in which your body has impaired ability to break down histamine.

Histamine intolerance makes you hypersensitive to dietary histamine. However, it is important to note that histamine intolerance, like any intolerance to specific foods, is different from an allergy.

Histamine intolerance has two main causes:

• overproduction of histamine: Environmental allergies and increased consumption of histamine through food or alcohol can result in too much histamine circulating in your body. This high level of histamine can cause you to develop symptoms of histamine intolerance.
• impaired histamine degradation: If DAO or HNMT are not functioning properly, they won’t be able to break down histamine in your body. Impaired enzyme action is the more common cause of histamine intolerance.

(Source)

There are also certain medications that are thought to either prevent DAO from breaking down histamine or cause histamine intolerance directly as a drug side effect. Some of these include:

• chloroquine (antimalarial)
• verapamil and clonidine (antihypertensives)
• amitriptyline (antidepressant)
• clavulanic acid (antibiotic)

(Source)

Do I Have Histamine Intolerance?

Histamine Intolerance Symptoms

Symptoms of histamine intolerance usually occur when you consume foods that are rich in histamine, such as wine or aged cheese. These symptoms are usually gastrointestinal symptoms such as:

• abdominal pain
• gas
• diarrhea
• nausea
• feeling extremely and uncomfortably full after eating
• constipation

You may also experience:

• runny or stuffy nose
• headache
• dizziness
• sneezing
• swelling of the skin
• eczema

(Source, Source)

Am I At Risk For Histamine Intolerance?

About 1% of the population has histamine intolerance, making it an uncommon condition. Histamine intolerance is more common in middle-aged people and, in the case of histamine intolerance caused by impaired histamine degradation, is often genetic. For example, if one of your parents has histamine intolerance caused by faulty DAO or HNMT, you could be at higher risk of having this same type of histamine intolerance.

Histamine intolerance is also associated with inflammatory and gastrointestinal diseases such as Crohn’s disease, food allergies, and ulcerative colitis. If you have one of these conditions, you may be at higher risk for histamine intolerance. (Source)

Learn more

Source

How Is Histamine Intolerance Treated?

Although it is not clear whether histamine intolerance can be cured, there are ways to improve symptoms. The most common treatment involves following a low histamine diet. Your WellTheory team can help you identify the root cause of your symptoms, and help you manage your symptoms through therapeutic diets and targeted supplements to get your histamine levels in check. (Source, Source, Source)

DAO Supplementation for Histamine Intolerance

Small studies of supplementation with DAO of both animal and plant origin have had some promising results. Research continues into the best sources of the enzyme, optimal dosing, and how to protect it from being broken down in the intestines before it can work. (Source)

Antihistamines for Histamine Intolerance

Antihistamines work by blocking histamine receptors found on cells throughout the body. They might provide some temporary relief from symptoms of histamine intolerance but haven’t been well-studied for this purpose. Because histamine also performs important beneficial functions in the body, blocking it with antihistamines can cause unwanted side effects. Currently antihistamines don’t provide a long-term solution for histamine intolerance. (Source)

The Low Histamine Diet for Histamine Intolerance

You can follow a low histamine diet as either a lifestyle or as an elimination diet. Studies show that eliminating histamine foods from your diet for 3 to 4 weeks can resolve symptoms, and adequately lower histamine levels in the body so that you may be able to reintroduce histamine foods without flare ups. Individuals with more severe histamine intolerance often find that sticking to a low histamine diet suits their body best. (Source)

Avoid High Histamine Foods

If you have histamine intolerance, it can help to avoid or limit consumption of foods that are high in histamine. Some of these histamine-rich foods include:

• aged cheese such as gouda and Swiss
• eggplant
• avocado
• soy sauce
• ketchup
• bananas
• red wine
• fermented foods such as kimchi and sauerkraut
• processed meat such as salami
• chickpeas
• fish such as mackerel and tuna
• beer

(Source, Source)

‍

Avoid Histamine Liberators

There are also groups of foods referred to as histamine liberators. Histamine liberators do not contain high levels of histamine, but there is evidence they may cause mast cells to release their histamine.

It is a good idea to limit your consumption of histamine liberators if you have histamine intolerance. Some of these histamine liberators include:

• citrus fruits such as oranges
• tomatoes
• nuts
• strawberries
• spinach
• papaya
• pineapple
• chocolate

(Source)

Low Histamine Diet Recipes

1. Easy Low Histamine Blender Blueberry Muffins

Source: Mast Cell 360

These blueberry muffins are free of high histamine foods and are easy to whip up for breakfast. This recipe calls for a special type of flour called cassava flour, which is made from the root of the cassava plant. Cassava flour is nut free, grain free, gluten free, not fermented, and is a great flour substitute if you are allergic to nuts or sensitive to gluten. This recipe also uses anti-inflammatory foods such as coconut milk and coconut oil, which could help alleviate symptoms of histamine intolerance. (Source)

2. Low Histamine Pizza

Source: Mast Cell 360

Although many diets can feel restrictive, the low histamine diet has a plethora of recipes to provide for your guilty pleasures. This low histamine pizza recipe is versatile and suggests swaps you can make for each ingredient. This recipe also uses cassava flour and doesn’t include tomatoes or pepperoni, which are both high histamine foods. The low histamine pesto is a great substitution for tomato sauce because pesto contains basil, which has anti-inflammatory effects. (Source)

3. Turmeric Chicken Stir Fry

Source: Randa Nutrition

This turmeric chicken stir fry dish provides a great anti-inflammatory boost. This recipe is gluten and dairy free and contains turmeric, which is an anti-inflammatory spice. Anti-inflammatory foods are a great way to counter the effects of histamine in your body. (Source)

Make it AIP: To make this recipe AIP, swap another vegetable such as peas or shredded carrots for the red pepper, and omit the sesame seed garnish and almond butter.

The Bottom Line on the Low Histamine Diet

There’s no one size that fits all. Like many diets, the low histamine diet needs to be personalized to you. If you have histamine intolerance it’s important to learn what foods are high in histamine and try to limit your exposure to them, replacing them with low histamine alternatives. Our Care Team at WellTheory can help guide you through this process — explore our high-touch coaching membership.

If you have histamine intolerance due to impaired DAO function, it’s possible taking enzyme supplements in addition to following a low histamine diet will help your body break down histamine after an inflammatory reaction. In some cases, antihistamines may provide temporary relief from symptoms of histamine intolerance.

‍

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Which foods do not contain histamine?

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• Which foods do not contain histamine?

Contents

What is histamine?

If you get a runny nose, conjunctivitis, or a rash after eating a certain food, it is usually due to an allergic reaction. But sometimes it may not be her, but, for example, histamine intolerance.

Unfortunately, there is no standard test that would make it possible to immediately make such a diagnosis with 100% certainty. However, there are foods that eating or avoiding will help guide you in which direction to move.

Histamine is a chemical produced by the body that has pro-inflammatory properties and is responsible for a number of reactions. It transmits certain signals to the brain, regulates blood pressure and hormone levels. Histamine also aids digestion by releasing stomach acid. Histamine is often found in foods. But most often we know about histamine because of its mediating role in allergic reactions. And also that there are antihistamine pills that you can take to reduce allergy symptoms. After all, when the body perceives a certain substance as harmful, it releases histamine, which leads to inflammation and the appearance of specific symptoms.

What is histamine intolerance?

Histamine intolerance is not so much a reaction to histamine itself as a response to its excess.

The body is usually quite efficient at breaking down excess histamine. But sometimes this kind of biogenic amine can accumulate in the body faster than it breaks down. This can lead to so-called pseudo-allergic reactions. About 1% of people on the planet suffer from this condition.

Symptoms and factors of histamine intolerance

Histamine intolerance can indeed resemble an allergic reaction with symptoms such as:

• stuffy nose,
• headache,
• rash,
• feeling tired,
• digestive problems.

But in more severe cases, the symptoms can also be severe. It can be an irregular menstrual cycle in women, abdominal cramps, high blood pressure and irregular pulse, swelling, dizziness, problems with body temperature regulation, anxiety, and so on.

Problems with the breakdown of histamine can occur either when excessive consumption of foods rich in it, or when the breakdown of histamine is impaired due to a decrease in the activity of diamine oxidase (DAO), the main enzyme that breaks down histamine in the intestine.

How effective this enzyme is depends on genetics, hormones, the presence of allergic diseases, stress level, type of diet and intestinal diseases (reflux, Crohn’s disease, diarrhea, dysbacteriosis). It can also be affected by painkillers, antidepressants, and other medications, and even by the time of year. In women, histamine levels can be affected by estrogen activity. The latter is able to reduce the efficiency of histamine breakdown by the DAO enzyme. By the way, studies show that middle-aged women most often suffer from histamine intolerance.

Low Histamine Diet

When the goal is to confirm a diagnosis or find out which foods are causing histamine intolerance, or to relieve symptoms, a doctor may recommend a low histamine diet.

This diet involves the exclusion of foods with a high level of this substance in favor of foods where it is not so much.

Studies show that, for example, a 4-week low-histamine diet helps reduce symptoms in adults with urticaria and atopic dermatitis.

Another option is a phased approach to the diet: cutting out histamine products for 10-14 days and then reintroducing them gradually over 6 weeks. This allows you to determine the patient’s tolerance to histamine.

But before resorting to any form of diet, you need to consult a doctor to find a balanced diet. Also, due to nutrient limitations, antihistamine diets should not be continued for too long.

In addition, the problem is that it is difficult to quantify the level of histamine in food. This level can vary greatly, even in the same products, depending on the season and how they are prepared.

For example, some studies indicate that the level of histamine in meat can vary depending on how it is prepared. Therefore, prefer boiled meat (this type of processing reduces histamine levels), instead of feasting on fried or grilled meat.

Overly processed, smoked, canned, and fermented foods also contain more histamine. This means that, for example, wines, hard cheeses and sauerkraut contain more histamine than fresh vegetables and fruits. But cooked meal is best eaten within 24 hours . After that, the level of histamine in it rapidly rises.

Storage temperature can also affect histamine levels. The results of one study showed that the histamine content of cheeses stored at 22 degrees Celsius was higher than those stored at 4 degrees.

High and low histamine foods and natural antihistamines

High histamine foods

In general, foods high in histamine include:

• certain types of fish (tuna, mackerel, pike)
• pork, chicken
• aged cheeses
• processed meat
• wine and beer
• Sauerkraut and other fermented vegetables
• mayonnaise
• yogurts
• spinach
• eggplant
• tomato
• avocados.

In addition, studies show that some foods, while not high in histamine, can cause the body to release more histamine.

Foods that promote the release of histamine include:

• citrus fruits (lemons, limes and oranges), their juices, and kiwi fruit.
• tomatoes, avocados and Brussels sprouts
• legumes, including peanuts
• walnuts
• bananas, strawberries, pineapple, papaya,
• wheat germ
• seafood and shellfish
• eggs
• milk
• cocoa and chocolate
• alcohol
• vinegar.

There are also products with other amines, which are also broken down by the DAO enzyme. Due to this competition for this enzyme, histamine may not be broken down at the required rate. And this, in turn, causes symptoms of its intolerance.

Foods that slow down the breakdown of histamine include:

• citrus fruits
• mushrooms
• soybeans
• bananas
• nuts.

All of the above foods are recommended to be avoided or at least limited for those on a low histamine diet.

Foods low in histamine

But those foods, which will be discussed below, are considered legal.

For example, some foods contain nutrients and plant compounds that can act as natural antihistamines (histamine-reducing foods). These substances mainly include vitamins C and D, antioxidants – quercetin and curcumin – as well as pineapple antihistamine – bromelain. But vitamins B6 and copper, zinc and manganese, although they do not have such properties, can support the activity of the DAO enzyme.

Foods that can act as natural antihistamines include:

• watercress and onion
• apples and blueberries
• fresh herbs, including tarragon, parsley, thyme and chamomile
• pineapple
• olive oil
• fresh ginger, galangal and turmeric
• fresh ginger and lemon tea

Eating foods low in histamine will also help reduce histamine levels. These are, in particular:

• fresh boiled meat
• fresh fruit, but with limited quantities of citrus and bananas
• fresh vegetables, but with limited quantities of tomatoes, eggplant and spinach
• rice
• coconut milk
• herbal tea
• whole grains, including pasta and bread.

Because there is no general test to diagnose histamine intolerance, it is important to first rule out other conditions such as autoimmune disease, stress, intestinal infections, or hormonal imbalances when making a diagnosis.

For diagnosis, your doctor may also take a blood sample to test for DAO deficiency.

Another way to diagnose histamine intolerance is the prick test. In 80% of patients sensitive to histamine, a small red itchy bump appears at the injection site.

If you are faced with the question of how to remove histamine from the body, we recommend that you discuss it with your doctor.

Information sources:

1.https://www.healthline.com/health/histamine-intolerance#diagnosis

2. https://www.healthline.com/health/allergies/best-natural-antihistamines#quercetin

3. https: // www. webmd.com/diet/foods-high-in-histamine

4.https://rootfunctionalmedicine.com/anti-histamine-foods/

5. https://www.bbcgoodfood.com/howto/guide/what -low-histamine -diet / amp

6.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5839887/

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Histamine liberators – Pathogenesis – Drug anaphylactic shock – Doctor’s Library – Medcursor

May 20, 2009

Recently, special attention has been paid to the well-known antihistamine action of certain substances. They are called histamine liberators due to the ability to extract histamine from tissue cells. Many chemicals have these properties. Some of them, extracting a moderate amount of histamine from cells, neutralize it (antihistamines), while others contribute to the appearance of an excess amount of free histamine in the blood.

The introduction of a significant amount of liberators into the body contributes to a powerful release of free histamine from the cells and the appearance of characteristic pathophysiological changes in the body. The most famous histamine liberators are ammonium, tubocurarine, dextran, polymyxin, proteolytic enzymes, some poisons and toxins [Ado AD, 1978]. Already at the first contact of the drug-hapten with T- and B-lymphocytes, a moderate release of mediators occurs, which are neutralized in the process of formation of the antigen-antibody complex.

Depending on the characteristics of the chemical structure and the amount of the administered drug, conditions may arise for an excessive uncontrolled release of histamine in the blood already at the first contact of patients with the drug. In addition, with repeated administration of the drug, decompensation of the body’s antihistamine systems can also occur with the release of an excess amount of free histamine and other mediators.

MK Freeman (1979) believes that many drugs can promote the release of histamine from cells through direct pharmacological action. The ability of drugs to cause “false anaphylaxis” through a direct action releasing histamine from cells has been noted by many authors [Hahn F. et al., 1961; Brooks G., 1974; Moneret-Vautrin D.A., 1977, etc.]. In these cases, the reaction is proposed to be called “anaphylactoid”. K. I. Turner et al. (1972) on the basis of a study of the blood serum of a patient who underwent LASH after the administration of atropine, suxamethonium and propaniside, using a passive skin anaphylactoid reaction in monkeys, came to the conclusion that these drugs are capable of releasing histamine from tissue cells without the participation of an immunological mechanism.

N. Vignon (1977), studying the pathogenesis of 56 shock reactions after the administration of various drugs, came to the conclusion that phenobarbital, propaniside, alfathesin, α-tubocurarine, succinylcholine give a pronounced direct histamine-releasing effect. A. S. Baldwin and M. D. Churcher (1979) confirm the ability of α-tubocurarine to release histamine and cause “anaphylactoid” reactions. According to clinical manifestations, these reactions differ little from true anaphylaxis. This is explained by the predominant influence of histamine, which, both in anaphylactic and anaphylactoid shock, plays a leading role in the pathochemical stage.

The role of histamine as the main substance in the pathogenesis of the clinical manifestation of anaphylactic shock has long been known. Another experimental work of G. Ungar (1956), T. Inderbitzin and L. Craps (1957) and others showed that in the immunological stage of anaphylactic shock, the activity of inhibitors of tissue and serum histidine decarboxylases, choline acetylase, proteases is suppressed, and as a result of the activation of these enzymes, the transition of histamine and other substances (serotonin , bradykinin) from a bound state with cell proteins to a free state. Along with this, great importance was attached to the “proteolytic hypothesis” of the mechanism of anaphylactic shock, and especially to such products of proteolysis as fibrinolysin, which disrupts blood clotting, and plasmin, which has hypotensive properties [Ungar G., 1947; McIntire F., 1956, etc.].

“Drug anaphylactic shock”, A.S. Lopatin

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Antibodies secreted by plasma cells are serum immunoglobulins and, according to modern concepts, are divided into 5 classes: IgM; IgG; IgA; IgD; IgE. Immunoglobulins are protein formations from 4 polypeptide structures, on the structural features of which their functional properties depend. IgM performs a protective function and has hemolytic activity. In relation to drugs, it has an opsonizing property and contributes to the implementation of the complement function …

Upon repeated contact with the antigen (drug-hapten), this phase is repeated, but the reaction with the antibody complex occurs simultaneously (immunokinetic stage). As a result of the resulting membrane excitation of cells, and possibly with the participation of enzymes, a qualitative change in cell membranes occurs. In this case, the presence of calcium ions is a necessary condition. The emerging cytochemical processes are characterized by the transition of esterase to proesterase and syrinesterase, a change in activity …

According to existing ideas, anaphylaxis can also occur in the implementation of type III allergic reactions (according to Gel and Coombs). Reactions of this type are characterized by the formation of an antigen-antibody complex under conditions of an excess of antigen. The formation of the complex occurs with the participation of precipitating IgG and IgM. The resulting antigen-antibody complexes are capable of fixing complementary proteins in the blood serum. Being activated under the influence of complements…

S. Rocha et al. (1946) emphasized the suppression of the stabilizing effect of heparin by protamine in the mechanism of anaphylactic shock.