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...

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...

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...