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

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