Histamine Intolerance

Histamine sensitivity or intolerance may be considered a type of food intolerance. Because histamine is a primary mediator of an allergic response in the body, consumption of histamine can elicit a similar response. Histamine is produced within the body; nevertheless, you can find elevated levels of histamine in foods such as aged cheeses and red wines. FOODS THAT CONTAIN HISTAMINE

People suffering of Histamine Intolerance (at least 3% of the overall population) often suffer from gastrointestinal disorders, circulation problems, migraine, asthma, skin diseases as well as other allergy-related symptoms. Symptoms appear if incorporated or endogenous histamine cannot be degraded readily by the body.

DiAmine Oxidase (DAO) is present almost throughout the whole body. The main site of action is in the gut. There is a connection between DAO activity and the appearance of symptoms: If its activity is inhibited, histamine will be accumulated triggering the symptoms mentioned above.

Testing

The activity of DAO (activity can be inhibited by agents like alcohol or drugs) in serum correlates with the histamine degrading capacity of the organism. The measurement of DAO in serum therefore is the appropriate marker for the diagnosis of Histamine Intolerance and associated diseases.

If a degraded DAO activity is determined a histamine free diet is indicated.

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