Foods affect the histamine levels in a variety of ways.
Mechanisms:
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Histamine-containing foods: Histamine is formed as a deterioration product in perishable food, in microbial fermentation and maturation processes and in the ripening of fruit. Medication: DAOSIN (works best if ingested 15-30 minutes before meal), H1 antihistamines, possibly H2 antihistamines.
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Biogenic amines besides histamine: Several amines share the same main degradation pathway with histamine: They are competing substrates, degraded by the same enzyme diamine oxidase (DAO). The DAO prefers other amines before it degrades histamine. Medication: H1 antihistamines, DAOSIN.
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Histamine liberators: Some foods and additives release endogenous histamine from certain cell types (mainly from mast cells). This mechanism is independent from a lack of diamine oxidase (DAO). Medication: H1 antihistamines, cromoglicic acid (or its salt sodium cromoglicate or cromolyn sodium), ibuprofen. DAOSIN has no direct effect.
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Diamine oxidase inhibitors: Diamine oxidase is a sensitive molecule that can be inhibited in its activity by chemical influences. Foods and additives can block the breakdown of histamine by the DAO. Medication: H1 antihistamines. DAOSIN supports the reduction of biogenic amines, but is ineffective against DAO inhibitors.
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Intestinal permeability: Certain substances increase the intestinal permeability ("Leaky Gut Syndrome") and risk to develop an IgE or IgG food allergy or poisoning. Medication: mast cell stabilizers with continuous application, H1 antihistamines. DAOSIN has no effect.