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Histamine, a biogenic amine found in various food products, is frequently implicated as a potential instigator of a range of health issues. [1] These issues are often collectively referred to under the umbrella term "histamine intolerance", [1] formulated drawing parallels to "lactose intolerance", a condition resulting from lactase enzyme deficiency.
Isolated reports of scombroid food poisoning in humans caused by histamine present in the tissues of stale or rotten scombroid fish, usually tuna, have occurred over the years. In September 2016, authorities in Singapore intercepted canned tuna imported from Thailand after finding high levels of histamine. [12] No human cases were reported.
By 1913 the name histamine was in use, using combining forms of histo-+ amine, yielding "tissue amine". "H substance" or "substance H" are occasionally used in medical literature for histamine or a hypothetical histamine-like diffusible substance released in allergic reactions of skin and in the responses of tissue to inflammation.
Generally, however, these guidelines agree that highly processed foods contain high amounts of total and added sugars, fats, and/or salt, low amounts of dietary fiber, use industrial ingredients ...
These foods also contain high levels of sodium nitrite, a compound that may convert into nitrosamines and increase the risk of gastric cancer. Plus they’re a major source of advanced glycation ...
A protein in the food is usually the problem. [2] This triggers the release of inflammatory chemicals such as histamine. [1] Diagnosis is usually based on a medical history, elimination diet, skin prick test, blood tests for food-specific IgE antibodies, or oral food challenge. [1] [2]
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.
These foods "are high in beta-carotene, the precursor to vitamin A and vitamin C, both essential nutrients to support a healthy immune system." She explained: