{"id":16037,"date":"2024-02-13T10:36:13","date_gmt":"2024-02-13T09:36:13","guid":{"rendered":"https:\/\/www.adrianaduelo.com\/?p=16037"},"modified":"2024-02-13T12:18:09","modified_gmt":"2024-02-13T11:18:09","slug":"high-histamine-foods","status":"publish","type":"post","link":"https:\/\/www.adrianaduelo.com\/en\/high-histamine-foods\/","title":{"rendered":"High histamine Foods"},"content":{"rendered":"

(An article written in November 2011 and updated in February 2024)<\/em><\/strong><\/span><\/p>\n

The deficiency in the enzymatic activity of Diamine Oxidase (DAO) can cause different symptoms in our body which manifest through various signs<\/a>.<\/p>\n

To begin with, when a DAO deficiency is diagnosed, either with a blood test<\/strong> or with the genetic test<\/strong> that evaluates the AOC1 gene<\/a>, the nutritionist can now prescribe a low-histamine<\/span><\/strong> and other amines<\/strong><\/span> (cadaverine, putrescine and tyramine) diet.<\/p>\n

This dietary guideline is basic to avoid the appearance of symptoms (one of the main ones, migraine), because the DAO enzyme is needed to degrade histamine, and if we do not have enough, histamine accumulates and can produce all the mentioned symptoms.<\/p>\n

Based on this diet, the nutritionist will decide at the same time if it is also necessary to provide a DAO enzyme dietary supplement<\/strong><\/span> to help absorb the little histamine that we ingest with food.<\/p>\n

There are discrepancies about the criteria to follow considering or not considering a high histamine foods. Some authors propose eliminating from the diet those foods that present concentrations higher than 20 mg\/kg, while others are much more demanding and consider low-histamine food levels those that contain lower amounts than 1 mg\/kg. What is clear is that the symptomatological dose is much lower in patients with DAO deficiency<\/u> than in sporadic histamine poisoning<\/u><\/a>: 15-20mg<\/u> and 150mg, respectively. This fact demonstrates a clear importance in prescribing a low histamine diet in patients with DAO deficiency.<\/p>\n

Below is a table with the histamine content in foods:<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Food<\/strong><\/span><\/td>\nContent (mg\/kg)<\/strong><\/span><\/td>\n<\/td>\nFood<\/strong><\/span><\/td>\nContent (mg\/kg)<\/strong><\/span><\/td>\n<\/tr>\n
Eggplant<\/td>\n\n
4,17-100,6<\/div>\n
39,42 (30,66) (SD)<\/div>\n<\/td>\n
<\/td>\nMushrooms<\/td>\nND<\/td>\n<\/tr>\n
Avocado<\/td>\nND (but Tyramine levels were found)<\/td>\nCured meats (ham)<\/td>\nnd \u2013 10<\/td>\n<\/tr>\n
Alcoholic beverages (red, white, sparkling wine, bottled beer)<\/td>\n\n
\n
3,63 (5,86)<\/span><\/div>\n<\/div>\n
\n
1,23 (2,47)<\/span><\/div>\n<\/div>\n<\/td>\n
Fresh meat (beef, pork)<\/td>\nND<\/td>\n<\/tr>\n
Chard<\/td>\nnd \u2013 2<\/td>\nCured meats (bacon ,\u00a0 chorizo<\/em>, sausage, salami, fuet<\/em>, sobrasada<\/em>)<\/td>\nnd \u2013 350<\/td>\n<\/tr>\n
Cooked meat (York ham)<\/td>\nnd \u2013 5<\/td>\nPasteurized milk<\/td>\nnd \u2013 162<\/td>\n<\/tr>\n
Champagne<\/td>\n67<\/td>\n<\/td>\nOlives<\/td>\nND<\/td>\n<\/tr>\n
Fermented white cabbage (Sauerkraut)<\/td>\n43,74 (51,45)<\/td>\nOily fish (semi-canned anchovies or herring)<\/td>\nND-657,05<\/td>\n<\/tr>\n
Spinach<\/td>\n\n
9,46-69,71<\/span><\/div>\n
31,77 (17,02) (SD)<\/div>\n<\/td>\n
Fresh white fish<\/td>\n1,14 (6,46)<\/td>\n<\/tr>\n
Wheat and rice flour<\/td>\nND<\/td>\nOily fish (fresh: tuna, sardine, mackerel or anchovy)<\/td>\n3,27 (15,71)<\/td>\n<\/tr>\n
Semi-cured cheese<\/td>\n33,1 (77,1)<\/td>\nFrozen fish<\/td>\nnd \u2013 894<\/td>\n<\/tr>\n
Fermented soy products<\/td>\n73,95 (184,51)<\/td>\nWhite fish (frozen: cod and hake)<\/td>\nnd \u2013 2<\/td>\n<\/tr>\n
Emmental cheese<\/td>\n10 \u2013 500<\/td>\nTofu<\/td>\nND<\/td>\n<\/tr>\n
Fresh cheese<\/td>\nnd \u2013 5<\/td>\nCitrus fruit<\/td>\nND (but putrescine levels were found)<\/td>\n<\/tr>\n
Grated cheese<\/td>\nnd \u2013 556,4<\/td>\nTomato (fresh, sauce)<\/td>\n0,5 \u2013 8<\/td>\n<\/tr>\n
Packaged grated cheese<\/td>\nnd \u2013 1071<\/td>\nPumpkin<\/td>\nND (but putrescine levels were found)<\/td>\n<\/tr>\n
Roquefort cheese<\/td>\n2000<\/td>\nEgg<\/td>\nND (but egg-white is considered histamine-release food)<\/td>\n<\/tr>\n
Yogurt<\/td>\nND<\/td>\nCider vinegar<\/td>\n20<\/td>\n<\/tr>\n
Legumes (lentils, chickpeas, beans and soy)<\/td>\nnd \u2013 10<\/td>\nBalsamic vinegar<\/td>\nnd \u2013 4000<\/td>\n<\/tr>\n
Raw milk<\/td>\nnd \u2013 389,9<\/td>\nChocolate<\/td>\nND (but putrescine and tyramine levels were found)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

A study published by Dr. Sonia S\u00e1nchez et al. reviewed the existing data on the contents of histamine and other biogenic amines in non-fermented plant-based foods, as well as their origin and evolution during storage or cooking. The authors of this research concluded that the exclusion of many plant foods from low-histamine diets<\/span><\/strong> is more likely due to high levels of putrescine or spermidine, rather than histamine. On the other hand, they emphasized the importance of the maximum freshness in foods, since histamine and other amines can continue to form during refrigerated storage. Likewise, they detailed that boiling vegetables is another interesting factor in these patients, since it can reduce the histamine and other amines content in food. Continuing along this line, this last finding was also described in the study carried out by Chung et al.; They observed that frying and grilling foods increased the histamine level, while boiling had little influence or even decreased it.<\/p>\n

Another study elaborated in 2021, also carried out by Dr. Sonia S\u00e1nchez et al., it was determined that the presence of putrescine can interfere with the degradation of histamine by competition with the DAO enzyme at the intestinal level. This mechanism could explain why certain foods, for example citrus fruits and bananas, are also often kept out of stricter low-histamine diets.<\/p>\n

\n

For all these reasons, it is worth highlighting that low-histamine diets continue to require the attention of researchers, both to clarify the specific interaction with other amines in histamine metabolism and to elucidate the potential mechanisms of foods considered to release endogenous histamine.<\/p>\n<\/blockquote>\n

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If you want us to advise you in a personalized way, either in our Barcelona nutrition centre or by video conference from anywhere in the world, contact us and we will help you<\/p>\n\t\t <\/div>\n\t\t

\n\t\t CONTACT HERE <\/a>\n\t\t <\/div>\n\t\t <\/div>\n

 <\/p>\n

Bibliography<\/strong><\/p>\n

Chung BY, Park SY, Byun YS, Son JH, Choi YW, Cho YS, Kim HO, Park CW. Effect of Different Cooking Methods on Histamine Levels in Selected Foods. Ann Dermatol. 2017 Dec;29(6):706-714. doi: 10.5021\/ad.2017.29.6.706. Epub 2017 Oct 30. PMID: 29200758; PMCID: PMC5705351.<\/p>\n

S\u00e1nchez-P\u00e9rez S, Comas-Bast\u00e9 O, Rabell-Gonz\u00e1lez J, Veciana-Nogu\u00e9s MT, Latorre-Moratalla ML, Vidal-Carou MC. Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets? Foods. 2018 Dec 14;7(12):205. doi: 10.3390\/foods7120205. PMID: 30558197; PMCID: PMC6306728.<\/p>\n

S\u00e1nchez-P\u00e9rez S, Comas-Bast\u00e9 O, Veciana-Nogu\u00e9s MT, Latorre-Moratalla ML, Vidal-Carou MC. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? Nutrients. 2021 Apr 21;13(5):1395. doi: 10.3390\/nu13051395. PMID: 33919293; PMCID: PMC8143338.<\/p>\n","protected":false},"excerpt":{"rendered":"

(An article written in November 2011 and updated in February 2024) The deficiency in the enzymatic activity of Diamine Oxidase (DAO) can cause different symptoms in our body which manifest […]<\/p>\n","protected":false},"author":27,"featured_media":16033,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[109,112],"tags":[220,193,151,278,150,277],"_links":{"self":[{"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/posts\/16037"}],"collection":[{"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/users\/27"}],"replies":[{"embeddable":true,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/comments?post=16037"}],"version-history":[{"count":9,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/posts\/16037\/revisions"}],"predecessor-version":[{"id":16065,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/posts\/16037\/revisions\/16065"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/media\/16033"}],"wp:attachment":[{"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/media?parent=16037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/categories?post=16037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.adrianaduelo.com\/en\/wp-json\/wp\/v2\/tags?post=16037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}