Guide on Histamine | Histamine Intolerance | AntiHistamine - WorldOfChemicals

Everything You Need To Know About Histamine

Category : General Chemicals
Published by : Data Research Analyst, Worldofchemicals.com

In the most basic sense, histamine is nothing but a, natural substance which is originated from our own body and is also present in most of the foods. Histamine will be liberated, when it undergoes stress and allergy. One of the other major role of histamine’s function is neurotransmitter or chemical messenger that carries signals from one nerve to another.

In an allergic responses, an allergen stimulates the release of antibodies, which attach themselves to mast cells. As a allergic response, our body’s histamine will set freed from the mast cells and causes itching to eyes, more mucus from nose, skin rashes, headache and diarrhea etc.

In a normal healthy individuals, the production and ingestion of histamines is balanced out by an enzyme called diamine oxidase (DAO), which breaks down the histamines. But in case of some people have a deficiency of DAO enzyme, so the histamines build up in their own body, and cause a wide array of symptoms.

When coming to its discovery part, histamine was first synthesized in 1907 and its pharmacological properties were demonstrated in 1911. Because the substance was extracted from tissue, the word “histo” was used to describe this “amine”.

The release of histamine can be caused by almost any allergen like inhalant allergen, dust mite, ragweed pollen, penicillin, sulfa, aspirin drugs, stinging insect venoms, and also even by foods like egg, wheat, milk, fish.

The symptoms listed for histamine intolerance are so incredibly broad that almost anyone could recognize at least one of them. But remember, these symptoms could be caused by a variety of different problems.

If you have selected medical path, then you can have a DAO test, to see if your DAO levels are normal. There is one more method, which is purely based on experimental approach i.e., a skin prick test. That’s better than random guessing, but still not particularly precise method.

In women, the production of DAO enzyme fluctuates with the menstrual cycle. This means that histamine intolerance issues will likely be worse during the follicular phase. With this monthly fluctuation, it’s even harder to figure out what foods that making you histamin intolerance. 

Another scenario where DAO levels will increase, that is during pregnancy. In the whole slew of changes that occur during even a healthy pregnancy, it’s easy to miss out on the improvement of histamine intolerance symptoms. 

Generally if, the histamine levels exceeding 2 mg/L in beverages and 50 mg/kg in foods are treated as risky. People with Histamine Intolerance tend to react to even lower levels because they are especially sensitive. 

If you have identified, at least two typical symptoms-which i was listed at the starting of this article and they go away either with a low-histamine diet or with the use of antihistamine medications, then you probably have Histamine Intolerance. People who suspect they may have Histamine Intolerance should first be tested for true food allergies to rule those out before undergoing more specialized testing.

There are many possible foods, in the world that have nothing to do with Histamine Intolerance, so you may discover some surprising food reactions if you pay close attention and following are the few examples. 

Histamine in Foods

There are many foods that contain histamine or cause the body to release histamine when we intake into our body. These types of reactions are food intolerances, and are different from food allergy in that the immune system is not involved in the reaction. The symptoms, however, can be the same as a food allergy.

Fermented foods may cause allergy symptoms because they are either rich in histamine or because of the presence of yeast or mold is involved in the fermentation process.

Histamine-Rich Foods:

  • Alcoholic beverages, especially beer and wine
  • Anchovies
  • Avocados
  • Cheeses, especially aged or fermented cheese, such as parmesan, blue and Roquefort.
  • Cider and home-made root beer.
  • Dried fruits such as apricots, dates, prunes, figs and raisins
  • Fermented foods, such as pickled or smoked meats, sauerkraut, etc.
  • Mackerel
  • Mushrooms

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