Histamine intolerance, sometimes called histaminosis, is an over-accumulation of histamine in the human body. Histamine intolerance is sometimes informally called an allergy; however, the intolerance is technically caused by the gradual accumulation of extracellular histamine due to an imbalance.
The imbalance in histamine intolerance is between the synthesis and selective release of histamine from certain granulocytes (i.e., mast cells and basophils), versus the breakdown of histamine by the enzymes which metabolize it, such as diamine oxidase (DAO) and histamine N-methyltransferase (HNMT).
In contrast, allergic reactions involving an immediate allergic response to an allergen are caused by anaphylactic degranulation, which is the abrupt and explosive release of "pre-formed mediators", including histamine, from mast cells and basophils throughout the body.
Possible symptoms after ingestion of histamine-rich food are:
- Skin rash, hives, eczema, itching
- Headache, flushing, migraine, dizziness
- narrowed or runny nose, difficulty breathing, bronchial asthma, sore throat
- Bloating (flatulence), diarrhea, constipation, nausea / vomiting, abdominal pain, stomach sticking, heartburn
- High blood pressure (hypertension), tachycardia, cardiac arrhythmias, low blood pressure (hypotension)
- Menstrual disorders (dysmenorrhea), cystitis, urethritis and mucosal irritation of female genitalia
- Water retention (edema), bone marrow edema (BME), joint pain
- Fatigue, seasickness, tiredness, sleep disorders
- Confusion, nervousness, depressive moods
In the human body, histamine is metabolized extracellularly by the enzyme diamine oxidase (DAO), and intracellularly by histamine N-methyltransferase (HNMT) and aldehyde oxidases (AOX1). In histamine intolerance, the activity of DAO is limited, and histamine taken up by the diet and formed in the body is only be partially metabolized. The consumption of histamine-containing food (e.g. red wine or hard cheese) leads to a pseudoallergic reaction. It is unclear how histamine passes through the intestinal wall during absorption and enters the blood without coming into contact with the aldehyde oxidases expressed in intestinal cells and histamine N-methyltransferases. Active or passive exposure to tobacco smoke is suspected to favor histamine intolerance, but has not been adequately studied.
Potentially harmful foodsEdit
The following food categories have been quoted in literature as histamine rich:
- smoked meat, salami, ham, offal, pork
- many fish products, especially canned fish
- matured cheeses ("hard cheese"), the higher the degree of ripeness, the higher the histamine content
- Beer: Above all, top-fermented, cloudy/colored. (Source: Pharmaceutical newspaper)
- Vinegar, vinegar products such as mustard and pickled foods (eg pickled vegetables)
- Red wine, the higher the degree of ripeness, the higher the histamine content. Dry white wines contain virtually no histamine, sparkling wine is also recommended. R. Jarisch, on the other hand, warns of French champagne with its 670 μg / l histamine (champagne is partly made from red grapes).
- Chocolate: Chocolate does not contain histamine, but the other biogenic amines: tyramine and phenethylamine. These amines come from the cocoa. In minimizing the intake of histamine through the diet, cocoa drinks and chocolate (in various desserts) should also be avoided.
- Mushrooms, including molds (e.g. noble-mold on different cheeses and salamis)
- Tomatoes (including ketchup and pizza)
- bamboo sprouts
- citrus fruit: oranges, lemons, grapefruit, tanerines, etc.
- kiwi fruit
- soy and soy products (e.g. tofu)
- nut and cocoa products
- medicines that delay the breakdown of histamine, or so-called histamine-liberators (eg certain food additives), which release histamine in the body. Alcohol consumption increases the permeability of the cell membrane and thus lowers the histamine tolerance limit, which is why particularly strong reactions can occur when mixing alcohol and histamine-rich foods (eg red wine and cheese).
(This list is drawn from the German wikipedia article on histamine intolerance. It has been further expanded using Verträglichkeit von histaminhaltigen Lebensmitteln (PDF; 28 kB)).
- Incompatibility of anti-inflammatory and analgesic medications in persons with histamine intolerance:
- Anti-inflammatory / analgesic drugs that increase allergen-specific histamine release in allergy sufferers are reaction inducing: List from page 125 in:
|Active ingredient||Drugs containing the active ingredient|
|Diclofenac||Dedolor, Deflamat, Diclo B, Diclobene, Diclomelan, Diclostad, Diclovit, Dolo-Neurobion, Neurofenac, Tratul, Voltaren|
|Indometacin||Flexidin, Indobene, Indocid, Indohexal, Indomelan, Idometacin, Indoptol, Luiflex, Ralicid|
|Acetyl salicilic acid||Aspirine|
- Anti-inflammatory / analgesic drugs that inhibit the allergen-specific histamine release in people with allergies are not reaction inducing. List from page 126 in:
|Wirksubstanz||Medikamente mit der Wirksubstanz|
|Ibuprofen||Avallone, Brufen, Dismenol new, Dolgit, Ibudol, Ibumetin, Ibupron, Ibuprofen Genericon, Kratalgin, Nurofen, Tabcin, Ubumetin, Urem|
- Constrast agents – X-ray contrast allergy:
- R. Jarisch: Contrast reaction is misleadingly referred to as allergy and, because contrast media contain iodine, is almost always mistaken for iodine allergy. "Contrast agents release histamine. The reason why, in most cases, nothing happens when administering contrast media is that most patients have no histamine intolerance. But if a patient reacts, anaphylactic shock is inevitable. "For safety reasons, an antihistamine should always be given to people with histamine intolerance prior to examination with an X-ray contrast medium. In addition, adherence to a histamine-free diet 24 hours before x-ray studies with contrast agents is recommended for minimizing histamine exposure. P. 127/128 in 
For the diagnosis, the case history is essential. But since many complaints such as headaches, migraines, bronchial asthma, hypotension, arrhythmia and dysmenorrhea (painful periods) may have other causes than histamine intolerance, it is not surprising that half of the suspected diagnoses are not confirmed.
The diagnosis is usually made by intentionally provoking a reaction. However, since histamine can potentially cause life-threatening conditions, the following procedure is preferred: take blood samples before and after a 14-day diet, and measure changes in histamine and diamine oxidase levels. Rather than increase histamine during the test diet, eliminate it. This procedure does not endanger the patient, quite the contrary: in the presence of histamine intolerance, the symptoms have improved or disappeared completely. At the same time, the histamine blood level halves and the DAO increases significantly. If there is no histamine intolerance, the blood levels do not change and neither do the symptoms. Simultaneously, food allergy, cross-reactions with pollen, fructose malabsorption, lactose intolerance and celiac disease should be excluded.
The basis of the treatment is a reduction of the dietary histamine through a histamine-poor diet. An extreme variant is the "potato rice diet" that has been successfully used by dermatologists for decades in the treatment of hives, ie only potatoes, rice, salt, sugar and water. Certain foods (eg citrus fruits) and certain medicines (eg morphine) which do not contain histamine per se are also to be avoided, because they are known to release histamine stored in the body (histamine liberation).
If eating histamine-containing foods is unavoidable, antihistamines and cromolyn sodium may be effective. The intake of diaminoxidase (DAO) in capsule form with meals may reduce the symptoms of histamine intolerance.
In cases of high blood glutamate, such as can occur in some cases of ecsema and histamine intolerance, Reinhart Jarisch  recommends vitamin B6 treatment. This promotes the body's own synthesis of DAO and thus fights the effects of histamine intolerance. The reference ranges (normal values) for blood glutamic acid are 20-107 in infants, 18-65 in children and 28-92 μmol / ml in adults.
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This release of pre-formed mediators enables not only rapid anaphylactic reactions and allergic responses but also initiates recruitment of leukocytes to sites of pathogen invasion, activation of innate immune processes, and inflammatory responses (1). ... Two types of degranulation have been described for MC: piecemeal degranulation (PMD) and anaphylactic degranulation (AND) (Figures 1 and 2). Both PMD and AND occur in vivo, ex vivo, and in vitro in MC in human (78–82), mouse (83), and rat (84). PMD is selective release of portions of the granule contents, without granule-to-granule and/or granule-to-plasma membrane fusions. ... In contrast to PMD, AND is the explosive release of granule contents or entire granules to the outside of cells after granule-to-granule and/or granule-to-plasma membrane fusions (Figures 1 and 2).
Figure 1: Mediator release from mast cells
Figure 2: Model of genesis of mast cell secretory granules
Figure 3: Lipid body biogenesis
Table 2: Stimuli-selective mediator release from mast cells
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