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AOC1 Polymorphism Guide - Histamine Intolerance Diet
Last Updated: 07/11/2017

Polymorphism Guide:

Histamine Intolerance

Histamine intolerance is generally caused by a defect in the body’s histamine breakdown process by the enzyme Diamine Oxidase (DAO). Deficiency in the DAO enzyme system, found in the intestinal mucosa, has been suggested as the most probable cause of histamine intolerance. There are genetic variations in individual enzyme function and when the activity is insufficient, the resulting excess of histamine may cause numerous symptoms resembling an allergic reaction. Common symptoms of histamine intolerance include:

· Pruritus (itching especially of the skin, eyes, ears, and nose)

· Urticaria (hives) (sometimes diagnosed as “idiopathic urticaria”)

· Tissue swelling (angioedema) especially of facial and oral tissues and sometimes the throat, the latter causing the feeling of “throat tightening”

· Hypotension (drop in blood pressure)

· Tachycardia (increased pulse rate, “heart racing”)

· Symptoms resembling an anxiety or panic attack

· Chest pain

· Nasal congestion, runny nose, seasonal allergies

· Conjunctivitis (irritated, watery, reddened eyes)

· Digestive upset, especially heartburn, “indigestion”, and reflux

Low histamine level foods :

  • Fresh meat (cooled, frozen or fresh)
  • Freshly caught fish
  • Chicken (skinned and fresh)
  • Fresh fruits – with the exception of strawberries, most fresh fruits are considered to have a low histamine level (also see histamine liberators below)
  • Fresh vegetables – with the exception of tomatoes, spinach and eggplant
  • Grains – rice noodles, yeast free rye bread, rice crisp bread, oats, puffed rice crackers, millet flour, pasta (spelt and corn based)
  • Milk substitutes – coconut milk, rice milk
  • Cream cheese, butter (without the histamine generating rancidity)
  • Most cooking oils – check suitability before use
  • Most leafy herbs – check suitability before use
  • Most non-citric fruit juices
  • Herbal teas

High histamine level foods:

· Seafood: shellfish or fin fish, frozen, smoked or canned

· Egg yolks

· Processed, cured, smoked and fermented meats such as lunch meat, bacon, sausage, salami, pepperoni

· Leftover meat (After meat is cooked, the histamine levels increase due to microbial action as the meat sits)

· All fermented milk products, including most cheeses

· Yogurt, buttermilk, kefir

· Citrus fruits – eg. oranges, grapefruit, lemons, lime

· Most berries

· Dried fruit

· Fermented foods: sauerkraut, kombucha, pickles, relishes, etc.

· Spinach

· Tomatoes- including ketchup, tomato sauces

· Eggplant

· Artificial food colors and preservatives

· Spices: cinnamon, chili powder, cloves, nutmeg, curry powder, cayenne

· Beverages: Black Tea, alcohol

· Chocolate, cocoa

· Vinegar and foods containing vinegar such as pickles, relishes, ketchup, and prepared mustard



Attachments:   05/12/2016: DAO Histamine Intolerance Diet Info.docx


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