Histamine intolerance blog

BACKGROUND. Histamine intolerance results from an imbalance between histamine intake and degradation. In healthy persons, dietary histamine can be sufficientlymetabolized by amine oxidases, whereas persons with low amine oxidase activity are at risk of histamine toxicity. Diamine oxidase (DAO) is the key enzyme in degradation. Histamine elicits a wide range of effects. Histamine intolerance displays symptoms, such as rhinitis, headache, gastrointestinal symptoms, palpitations, urticaria and p...

BACKGROUND:  Histamine intolerance
(HIT) is associated with an excess of histamine because of an impaired function
of the histamine-degrading enzyme diamine oxidase (DAO). The genetic background
of HIT is unknown yet.
METHODS:  Case-control association study of all haplotype
tagging and four previously reported DAO SNPs and one HNMT Single nucleotide
polymorphism with symptoms of HIT and DAO serum activity in 484 German
individuals including 285 patients with clinical symptoms of HIT and 199
cont...

Biogenic amines in foods may pose a public health problem. Therefore, histamine, 
tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were
measured in selected food items commonly consumed in Egypt. Foods examined were
dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked 
sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, 
and anchovies). Egyptian fermented sausage had the highest concentration of total
biogenic amines ...

Biogenic amines (BA) are low molecular weight nitrogenous bases commonly found in
fermented foods and beverages and their consumption can induce undesirable
reactions. In this work, the BA content in natural cider from Spain and France
was determined. Samples from commercially available cider or obtained during the 
elaboration process were analyzed. A different profile and BA concentration was
observed depending on cider origin. qPCR tools developed for the quantitative
detection of BA producers f...

Biogenic amines in wine may impair sensory wine quality and cause adverse health 
effects in susceptible individuals. In this study, histamine and other biogenic
amines were determined by HPLC after amine derivatisation to dansyl chloride
conjugates in 100 selected high-quality red wines made from seven different
cultivars. Amine levels varied considerably between different wines. The most
abundant amines were putrescine (median = 19.4 mg l(-1), range = 2.9-122),
histamine (7.2 mg l(-1), 0.5-26.9),...

OBJECTIVES: The term histamine intolerance stands for a range of symptoms

involving various effector organs after the consumption of histamine-rich food.

Our intention was to objectify and quantify histamine-associated symptoms and to 

analyse whether oral administration of the histamine-degrading enzyme diamine

oxidase (DAO) caused a reduction of symptoms.
PATIENTS AND METHODS: Four Austrian

centres participated. Patients suspected to be histamine intolerant were

recruited. The first step consisted...

"Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo
region (Italy) and ripened for a minimum of 90 days. The main objective of this
research was to characterize the microbiological and chemical composition of this
cheese, manufactured in ten dairy farms during the winter cheese-making season
December through March). By using classical enumeration system on specific media
variability was observed in the viable numbers of aerobic mesophilic bacteria,
enterobacteria,coag...

OBJECTIVE: To evaluate the evidence regarding the disease concept of histamine intolerance as a state of inadequate histamine inactivation.
METHODS: Keyword-based systematic screening of the scientific literature and of public websites focusing on diagnostic and therapeutic procedures.
RESULTS: Histamine intolerance is commonly diagnosed based solely on subjective reporting of symptoms instead of following systematic diagnostic procedures based on objective laboratory and physical parameters. T...