Histamine intolerance - focus on causes

Histamine intolerance causes: Cadaverine, meat and intestinal flora

Histamine intolerance causes are often reduced to histamine itself. However, the issue is much more complex. In addition to histamine-rich foods, other biogenic amines, intestinal flora, digestion, DAO enzyme, food quality, freshness, storage and processing play a role.

One biogenic amine that is particularly interesting in this context is called Cadaverine. Cadaverine is formed from the amino acid lysine through microbial processes. It is therefore often considered in connection with meat quality, maturing, spoilage, intestinal flora, free amino acids and histamine intolerance.

In this article you will find out why Cadaverin, biogenic amines, industrial animal feed, free amino acids, intestinal flora and a healthy diet can play a role in histamine intolerance.

What is histamine intolerance?

Histamine intolerance describes an individual's sensitivity to histamine. Histamine is a biogenic amine that occurs in the body and can also be absorbed through food.

Histamine intolerance is particularly frequently discussed in connection with matured, fermented, long-stored or heavily processed foods. These include, for example, matured cheese, salami, wine, sauerkraut, fish that has been stored unfavourably or certain meat products.

The causes of histamine intolerance are not always clear. Several factors are often considered together: Histamine absorption, DAO enzyme, intestinal flora, mucous membrane, liver metabolism, medication, stress, diet and individual tolerance.

You can find out more about this topic in the basic article on Histamine intolerance.

Histamine intolerance causes: Why it's not just histamine that counts

Histamine intolerance often centres on histamine. Nevertheless, it is worth taking a look at other biogenic amines. This is because various amines can occur simultaneously in food and in the gut.

These include, for example:

• Histamine from histidine
• Cadaverine from lysine
• Putrescine from ornithine or arginine
• Tyramine from tyrosine
• Agmatine from arginine

These substances are not automatically problematic. However, the quantity, combination, freshness, storage, intestinal flora and individual degradation capacity can play a role for sensitive people.

What is cadaverine?

Cadaverine is a biogenic amine that can be produced by microbial conversion of the amino acid lysine. Such conversion processes can take place in food, during unfavourable storage, during ripening or in the digestive tract.

The name sounds unpleasant, but does not mean that every food containing cadaverine is automatically dangerous. The decisive factors are quantity, food quality, freshness, storage, microbial activity and individual tolerance.

Cadaverine is particularly often considered in connection with meat, fish, ripening, spoilage, intestinal flora and histamine intolerance.

Cadaverine and DAO enzyme

The DAO enzyme, diamine oxidase, plays an important role in the breakdown of histamine. In discussions about histamine intolerance, it is often considered whether other biogenic amines can also influence individual tolerance.

Cadaverine and histamine both belong to the biogenic amines. Cadaverine is therefore discussed in connection with DAO, histamine degradation and histamine intolerance.

However, it is important to categorise it carefully: it would be too easy to say that cadaverine is „the cause” of histamine intolerance. It makes more sense to say that cadaverine can be an additional factor that can become relevant in sensitive people in combination with histamine, intestinal flora, food quality and individual degradation capacity.

Cadaverine, lysine and free amino acids

Cadaverine is formed from the amino acid Lysine. Lysine is an essential amino acid and a component of many natural proteins.

In natural foods, lysine is usually found bound in complete proteins. However, in the modern food and animal feed industry free amino acids used.

Free amino acids are already isolated and unbound. For this reason, they are given particular attention in connection with digestion, intestinal flora, microbial conversion processes and biogenic amines.

You can find out more about this topic in the article on Free amino acids in the digestive tract.

Histamine intolerance and meat quality

Meat quality depends on many factors: Animal husbandry, feeding, slaughter, refrigeration, storage, processing, maturing and preparation.

The freshness of animal foods can play an important role, especially for histamine intolerance or sensitive digestion. Fresh meat should be assessed differently to long-stored, matured, fermented or heavily processed meat products.

Products such as salami, sausage, ham, matured meat products and meat snacks in particular can contain biogenic amines. This does not mean that they are problematic for everyone. For sensitive people, however, the quantity, combination and individual tolerance can be decisive.

Industrial animal feed, lysine and biogenic amines

In industrial animal feed, free amino acids such as lysine, methionine or threonine are used to specifically supplement the amino acid profile of the feed.

This topic is discussed in connection with feed quality, meat quality, intestinal flora and biogenic amines. It is not a question of making a generalised negative assessment of individual animal species. The decisive factors are feeding, origin, processing, freshness and transparent food quality.

You can find out more about this connection in the article on Industrial animal feed, free amino acids and intestinal flora.

Why pork and poultry meat are often discussed

Pork and poultry meat are often considered in the context of industrial animal feed, soya, maize, free amino acids and meat quality.

This does not mean that pork or poultry should always be avoided. What is important is the quality: origin, feeding, husbandry, freshness and processing make a big difference.

For people with histamine intolerance, it can also be decisive whether a meat product has been freshly prepared or heavily processed, matured, stored for a long time or preserved.

Histamine intolerance and processed meat

Processed meat products are particularly relevant for histamine intolerance because several factors can come together here: Maturation, storage, salt, preservation, microbial activity and possible formation of biogenic amines.

Typical examples are

• Salami
• matured ham
• Sausage products
• Cured meat products
• Meat snacks
• Meat dishes that have been stored for a long time

For sensitive people, it can make sense to test such products more consciously and to favour fresh food that has been processed as little as possible.

Intestinal flora and histamine intolerance

The Intestinal flora plays an important role in histamine intolerance. Many microorganisms live in the intestine and are involved in digestion, fermentation, metabolic products and the intestinal environment.

An unfavourable intestinal environment can be associated with sensitive digestion, biogenic amines, flatulence, bloating or intolerances. At the same time, it is important to note that not every symptom is automatically related to histamine.

It is therefore not only the histamine list that is decisive for a histamine-conscious diet. Intestinal flora, digestion, fibre, freshness, stress, sleep, medication and individual tolerance should also be taken into account.

Dietary fibre, prebiotics and digestion

For a stable nutritional quality Dietary fibre are particularly important. They are the antithesis of highly processed foods, very protein-heavy products and long lists of ingredients.

Especially Prebiotic dietary fibres like Inulin and pectin are often considered in connection with intestinal flora, fermentation and digestion.

However, in the case of histamine intolerance or sensitive digestion, the fibre intake should be increased slowly. Not every person tolerates every fibre source equally well. The decisive factors are quantity, tolerance and gradual adaptation.

Also Pure apple fibre may be of interest to people who want to make their diet more fibre-conscious.

What helps with histamine intolerance in everyday life?

There is no one-size-fits-all solution for histamine intolerance. Many people benefit from observing their diet, freshness, processing and individual tolerance more closely.

The following points can provide good orientation:

• Favour fresh food
• Reduce long-stored, matured and heavily processed products
• Prepare meat and fish as fresh as possible
• Do not store leftovers for long
• Document individual compatibility
• Thinking about intestinal flora and digestion
• Integrate dietary fibre slowly and in a compatible way
• Seek professional advice if you have severe symptoms

Fulvicherb Synergy in connection with histamine intolerance and intestinal flora

Fulvicherb Synergy combines fulvic acid, arginine, inulin, pectin, niacinamide, natural unrefined rock salt, sunflower lecithin and selected herbs in a liquid formula.

The recipe is suitable for people who are concerned with intestinal flora, digestion, dietary fibre, natural ingredients and a conscious diet.

However, individual tolerance is particularly important in the case of histamine intolerance. Therefore, every new product should be tested carefully, especially if you have a very sensitive digestive system or known intolerances.

Frequently asked questions about histamine intolerance causes and cadaverine

What are common causes of histamine intolerance?

The causes of histamine intolerance can be manifold. Frequently discussed are histamine absorption, DAO enzyme, intestinal flora, mucous membrane, medication, stress, liver metabolism, biogenic amines and individual tolerance.

What is cadaverine?

Cadaverine is a biogenic amine that can be formed from the amino acid lysine. It is often discussed in connection with meat quality, storage, maturing, intestinal flora and histamine intolerance.

Does cadaverine have anything to do with histamine intolerance?

Cadaverine is considered in connection with histamine intolerance because, like histamine, it belongs to the biogenic amines. It can be relevant as an additional factor in sensitive people, but is not the only cause.

What role does the DAO enzyme play?

DAO is an enzyme that plays an important role in the breakdown of histamine. In the case of histamine intolerance, it is often considered whether the breakdown of histamine could be individually restricted.

Why can processed meat be problematic?

Processed meat can contain biogenic amines due to maturing, storage, preservation and microbial activity. Freshness can therefore play an important role, especially in the case of histamine intolerance.

Do I have to avoid meat completely if I have histamine intolerance?

Not necessarily. Many people pay more attention to freshness, quality, origin and processing. Heavily matured, long-stored or processed meat products are often viewed more critically than freshly prepared meat.

What role does the intestinal flora play?

The intestinal flora influences the intestinal environment and is often considered in connection with digestion, fermentation, biogenic amines and individual tolerance.

Which dietary fibres are interesting for sensitive digestion?

Soluble fibres such as inulin and pectin are often considered in connection with intestinal flora and digestion. However, if you have a sensitive digestive system, dietary fibre should be integrated slowly and individually adapted.

Conclusion: A differentiated view of the causes of histamine intolerance

The causes of histamine intolerance are usually complex. In addition to histamine itself, other biogenic amines such as cadaverine, the intestinal flora, the DAO enzyme, food quality, freshness, processing and individual tolerance can also play a role.

It is worth taking a closer look at the freshness, storage, maturing and processing of meat products in particular. Industrial animal feed, free amino acids and meat quality are additional topics that are discussed in the wider context of biogenic amines.

If you want to be more aware of your diet, you should not only pay attention to individual histamine lists, but to the overall quality of your diet: fresh food, good digestibility, sufficient fibre, a stable intestinal flora and as few highly processed products as possible. Fulvicherb Synergy as a liquid formula with fulvic acid, inulin, pectin, arginine, niacinamide and herbs can fit naturally into a conscious nutritional concept.