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The concentrations of histamine in foods depend on the richness in free amino acids and on the presence of certain microorganisms.
Histamine in the body is metabolized by specific enzymes: HNMT (histamine N-methyltransferase) active above all at the intracellular level, and DAO (diamine oxidase) present to a greater extent in the gastrointestinal tract and with a mainly extracellular action.
Histamine intolerance is established due to an imbalance between the amount of histamine produced or ingested with food and a degradation deficit due to a lack of DAO and can cause an increase in concentration in the blood such as to create the same disorders caused by intoxication .
Variants involving the genes responsible for DAO production (AOC1 on chromosome 7) may increase susceptibility to developing histamine intolerance.
Method of collection: SALIVA
Histamine intolerance manifests itself with symptoms that are very similar to that of an allergic reaction, however, there is no activation of the immune system and, consequently, the manifestations are “less dangerous” and fall within the scope of food intolerances.
The typical symptoms of this intolerance appear about 45 minutes after the intake of foods rich in histamine and can manifest themselves through:
Histamine is a nitrogenous compound widely distributed in the body, where it plays a leading role in inflammatory and allergic responses, in gastric secretion and in some brain activities.
In addition to man, histamine can also be produced by other organisms, more or less complex, by simple decarboxylation of the amino acid histidine.
