Search
Language
Low-cohistamine diet rules of use for whom it is intended
Table of Contents
1. What is histamine?
Histamine belongs to the group of bioactive amines and is produced by the conversion of an amino acid (the basic protein component) to histidine. Hence, its rich source is high-protein foods, in particular fermented foods (the bacteria responsible for this process have the ability to break down histamine into histamine). Histamine performs many functions in the body and affects various organs and systems, among others. It affects the inflammatory response, inflammation of the blood vessels, the production of gallbladder, the contraction of the pancreas, and the secretion of mucus in the respiratory system.2. Histamine intolerance causes and symptoms
Unlike food allergy, in which there is an immune response to histamine with antibodies, food intolerance is defined as an immune system-non-associated abnormal response of the organism to food or its ingredient in quantities normally well tolerated (M. Hrubisko et al. 2021). In histamine intolerances, there is a histamine response involving the development of antibody bacteria, which is caused by a decreased intestinal activity of the intestinal placenta (DAO), which is the result of a decrease in the body's response to food, or its component in amounts normally correctly tolerated by the body. In this case, there are also a number of metabolic factors that can lead to an increase in the amount of histamine consumed by the intestine, such as inflammation of the stomach and intestinal walls.3. Histamine intolerance is the diagnosis
Currently, there are no clear criteria for diagnosing histamine intolerance. Diagnostic methods are available for determining the concentration of histamine and DAO in the blood of a patient and for identifying plasma DAO activity when other food intolerances, gastrointestinal disorders and mastocytosis are excluded (a rare disease in which there is an excessive accumulation of mast cells, i.e. the fat cells responsible for fighting infection).4. The dietary procedure
Therefore, the introduction of a low-histamine diet (also known as an antihistamine) is one of the basic methods of treating histamine intolerance. Its main premise is the elimination of products high in histamine (> 50 mg/kg) and those that can increase the release of histamine into the body (called histamine liberators). The list of products most commonly considered contraindicated and recommended is presented in the table.5. The low-histamine diet is controversial
When searching for information on the low-histamine diet, you may encounter various, often conflicting, lists of contraindicated and permitted products. Published in 2021, the article highlighted this problem. It analyzed ten papers It was noted that only a few products were unanimously included in the exclusion list: fermented foods, alcohol (wine, beer) and long-ripe cheeses; however, most people also included fish, spinach and tomatoes.6. Other factors that trigger the reaction
These may also occur under the influence of other external and internal stimuli, e.g.: medicines Some anaesthetics, mucolic agents (dissolving secretions, etc. during infection), diuretics (exciting body water), antibiotics ingredients such as acetylocystine, amitriptyline, verapamil; stress, infection physical stimulants;7. Other treatments for histamine intolerance
The low-histamine diet is the basis for the treatment of histamine intolerance, but therapeutic supplements are also available These are primarily supplements containing the DAO enzyme derived from pig tissue. These products have been marketed relatively recently, so data on their effectiveness are limited (studies carried out by different methods, in small groups). However, the first reports are promising and indicate an effect that reduces the frequency and severity of the symptoms of intolerances.
