Histamine Intolerance: The Current State of the Art

  • Biomolecules. 2020 Aug 14;10(8):1181. doi: 10.3390/biom10081181.
Oriol Comas-Basté  1  2  3 ,  Sònia Sánchez-Pérez  1  2  3 ,  Maria Teresa Veciana-Nogués  1  2  3 ,  Mariluz Latorre-Moratalla  1  2  3 ,  María Del Carmen Vidal-Carou  1  2  3
Affiliations
  • 1. Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
  • 2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain.
  • 3. Xarxa de Referència en Tecnologia dels Aliments de la Generalitat de Catalunya (XaRTA), C/Baldiri Reixac 4, 08028 Barcelona, Spain.
PMID: 32824107 DOI: 10.3390/biom10081181
Abstract

Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a disorder associated with an impaired ability to metabolize ingested histamine that was described at the beginning of the 21st century. Although interest in histamine intolerance has considerably grown in recent years, more scientific evidence is still required to help define, diagnose and clinically manage this condition. This article will provide an updated review on histamine intolerance, mainly focusing on its etiology and the existing diagnostic and treatment strategies. In this work, a glance on histamine intoxication will also be provided, as well as the analysis of some uncertainties historically associated to histamine intoxication outbreaks that may be better explained by the existence of interindividual susceptibility to ingested histamine.

Keywords
diamine oxidase (DAO); food intolerance; food supplement; histamine; histamine intolerance; histamine intoxication; histaminosis; low-histamine diet.