HISTAMINE Intolerance
The body has two primary enzymes that break down histamine. One of them interacts with histamine in the central nervous system and is called N-methyltransferase (HMT). The other is diamine oxidase (DAO), which is in charge of metabolizing histamine consumed through diet. An imbalance between the ability to degrade histamine and the amount of stored histamine causes histamine intolerance. Histamine is a biogenic amine that appears in numerous foods in varying amounts. A person with low amine oxidase activity is in danger of histamine toxicity while a healthy person can quickly detoxify dietary histamine through amine oxidases. The primary enzyme responsible for the metabolism of ingested histamine is diamine oxidase (DAO). After mediator release, it has been suggested that DAO, when acting as a secretory protein, maybe in charge of removing extracellular histamine. The other significant histamine-inactivating enzyme, histamine N-methyltransferase, is a cytosolic protein that only converts histamine within cells. Numerous symptoms resembling an allergic reaction may result from defective histamine breakdown due to decreased DAO activity and the histamine overload that follows. About 3% of people exhibit histamine intolerance, according to the information that is currently accessible. The symptoms typically appear when histamine-containing foods are combined with DAO inhibitors like alcohol in up to 20% of these cases. Histamine intolerance affects over 80% of people, most of whom are female and over 40.
The three main causes of histamine intolerance include leaky gut syndrome and related conditions like Crohn's disease, irritable bowel syndrome, celiac disease, and gluten sensitivity. A genetic variation with the DAO enzyme is the second factor. Another significant risk factor is heavy alcohol and/or drug use.
Symptoms
A wide range of symptoms manifests when the body's histamine levels are unusually high and are unable to be broken down by the body. When the following symptoms arise, you should examine for histamine intolerance because many of them resemble allergy symptoms.
Stomach pain
Abnormal Menses
Anxiety
Breathing difficulties
Conjunctivitis
Inability to sleep or excessive stimulation
digestion-related issues
Nausea or vertigo
Fatigue
Migraines or headaches
Acid reflux
Hypertension
Hypotension
Itching
Vomiting and/or nauseous
Nasal clogging
Sinus issues
Sneezing
Tachycardia
Temperature instability
Tissue enlargement or inflammation
Hives
Diagnosis:
Histamine intolerance is a condition that the majority of medical professionals are unfamiliar with and never take into account while analyzing a patient's health issues. In reality, a diet rich in foods that contain histamine is often advised by many doctors, including me. This includes fermented foods, which, for people with proper histamine metabolism, provide amazing health advantages.
My clinical experience has shown me that persons who react really negatively to fermented foods are likely suffering from histamine intolerance. Most people react really well to starting with small doses of fermented foods and progressively increasing levels.
TESTING FOR HISTAMINE INTOLERANCE
1. Histamine and Intestinal Permeability Test
2.The DAO: Histamine Ratio
3. Zonulin
4. LPS (lipopolysaccharides)
Some foods that are naturally high in histamine include:
Fermented foods (kimchi, sauerkraut, kombucha, kefir, pickles, and yogurt)
Aged cheeses
Sour cream
Avocado
Dried fruit (raisins, prunes, dates, figs)
Certain fish (sardines, mackerel, herring tuna)
Soybeans
Chickpeas
Lentils
Moldy foods or cheeses (like blue cheese)
Any foods or supplements that contain yeast (sourdough bread, nutritional yeast)
Vinegar and any condiments that contain vinegar (ketchup, mustard, mayonnaise, and salad dressing)
Bone broth
Processed or cured meats (bacon, salami, and pepperoni)
Canned foods
Chili powder, cinnamon, and cloves
