Histamine intolerance: causes, DAO, intestinal flora and biogenic amines

Histamine intolerance: causes, DAO, intestinal flora and biogenic amines

The number of people who are Histamine intolerance is increasing noticeably. Many sufferers avoid histamine-rich foods, change their diet and look for explanations for complaints such as headaches, skin reactions, digestive problems, palpitations, restlessness or tiredness.

However, histamine intolerance is usually more complex than a simple list of forbidden foods. In addition to histamine in food, other factors DAO enzyme, Intestinal flora, biogenic amines, food quality, storage, processing, digestion, free amino acids and individual tolerance all play a role.

In this article, you will find out why histamine is important for the body, when it can become problematic and why intestinal flora, fibre, pectin, inulin and a healthy nutrition are particularly interesting in the case of histamine sensitivity.

What is histamine?

Histamine is a biogenic amine and an important messenger substance in the body. It is formed from the amino acid histidine and plays a role in immune reactions, stomach acid formation, blood vessels, the nervous system and digestion, among other things.

Histamine is therefore not fundamentally bad. The body produces histamine itself and needs it for various physiological processes.

Histamine becomes particularly problematic if too much histamine is absorbed, formed or released - and the breakdown does not work sufficiently.

What is histamine intolerance?

With a Histamine intolerance It is often assumed that the body cannot break down histamine sufficiently or that the individual histamine load is too high.

A central role is played by the enzyme Diamine oxidase, DAO for short. DAO is particularly important in the gut and helps to break down histamine from food and other biogenic amines.

If histamine exposure and degradation capacity do not match, different symptoms can occur. The symptoms vary greatly from person to person and can also have other causes. Therefore, if symptoms are severe or unclear, they should be clarified by a specialist.

Typical symptoms of histamine intolerance

Histamine intolerance can manifest itself in very different ways. Frequently discussed symptoms are

• Headaches or migraine-like complaints
• Reddening of the skin, itching or wheals
• Runny nose or blocked nose
• Palpitations or inner restlessness
• Abdominal pain, flatulence or diarrhoea
• Nausea
• Dizziness
• Tiredness
• Sleep problems
• Complaints after matured, fermented or long-stored foods

These symptoms are not specific to histamine intolerance. They can also occur with allergies, irritable bowel syndrome, stress, hormonal fluctuations, medication, infections or other causes.

Histamine in food

Histamine is often produced by microbial processes. This is why matured, fermented, long-stored or poorly chilled foods in particular contain higher amounts of histamine or other biogenic amines.

Frequently histamine-rich or problematic foods are:

• Matured cheese
• Salami and long matured sausages
• Smoked or long-stored fish
• Sauerkraut and fermented foods
• Red wine and other alcoholic beverages
• Vinegar and pickled products
• Yeast extract
• Long-stored leftovers
• certain finished products

It is important to note that the histamine content can vary greatly. Freshness, storage, processing, ripening and microbiological quality make a big difference.

Why histamine intolerance is more than just a food list

Many sufferers initially concentrate on histamine-rich foods. This is understandable and can help in the short term.

In the long term, however, the issue is broader. Histamine intolerance depends not only on how much histamine is eaten, but also on how well the body can break down histamine and other biogenic amines.

Decisive factors include

• DAO activity
• Intestinal flora
• Intestinal mucosa
• Food freshness
• other biogenic amines
• Alcohol
• Medication
• Stress
• Hormonal situation
• overall nutritional quality

Why a low-histamine diet alone is often not enough

A low-histamine diet can be a sensible first step. It reduces direct histamine intake and helps many sufferers to better recognise personal triggers.

Nevertheless, it does not always explain the entire problem. This is because histamine sensitivity is often linked to several factors: DAO activity, intestinal flora, intestinal mucosa, food quality, biogenic amines, free amino acids and individual digestion.

What is particularly important is that DAO not only breaks down histamine. Other biogenic amines such as cadaverine and putrescine can be relevant via similar degradation pathways. If many biogenic amines are present at the same time, this can influence individual histamine tolerance.

This is why it is not enough for many people to simply avoid histamine-rich foods. Fresh food, short storage times, less highly processed products and a stable intestinal flora are also important factors.

The role of the DAO enzyme

The enzyme Diamine oxidase, DAO for short, is particularly important for the breakdown of histamine in the intestine. It is mainly formed in the area of the intestinal mucosa.

DAO not only breaks down histamine, but can also process other biogenic amines. These include putrescine and cadaverine.

If many biogenic amines are ingested at the same time, this can affect individual tolerance. That is why it is sometimes not enough to just pay attention to histamine.

Biogenic amines: Cadaverine, putrescine and histamine

Biogenic amines are produced by the microbial conversion of amino acids. Histamine is produced from histidine, cadaverine from lysine and putrescine from ornithine or arginine, among others.

These substances are particularly associated with ripening, fermentation, storage, spoilage, meat quality, fish quality and intestinal flora.

Other biogenic amines can influence histamine tolerance because they are also broken down via DAO or may be related to histamine metabolism.

You can find out more in the article about Biogenic amines and intestinal flora.

Lysine, cadaverine and free amino acids

Lysine is an amino acid. When lysine is converted by microbial processes, it can Cadaverine arise. Cadaverine belongs to the biogenic amines and is considered in connection with histamine intolerance, DAO, intestinal flora and food quality.

This connection is particularly interesting for free amino acids. These can be found in processed foods, protein products, snacks, food supplements and animal feed.

This does not mean that lysine is fundamentally problematic. The decisive factors are form, quantity, processing, intestinal flora, freshness and individual tolerance. Amino acids from natural complete proteins are to be assessed differently from isolated free amino acids in highly processed products.

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

Histamine intolerance and intestinal flora

The Intestinal flora plays an important role in histamine intolerance. Certain microorganisms can form biogenic amines, while other microorganisms can stabilise the intestinal environment and support balanced digestion.

If the intestinal flora gets out of balance, the environment for histamine formation and histamine breakdown can also change.

This is why many people with histamine intolerance not only consider individual foods, but also intestinal flora, digestion, fibre and the general quality of their diet.

LPS bacteria, intestinal environment and histamine sensitivity

In a disturbed intestinal environment, certain microbial processes can become more prominent. Gram-negative bacteria, LPS components and biogenic amines are also discussed in this context.

For those affected, it is therefore not only important how much histamine a food contains. Freshness, processing, storage, intestinal flora and individual digestion can be just as relevant.

A diet with fresh, minimally processed foods, sufficient fluids and individually tolerated fibre can help to focus more on the intestinal flora.

Histamine intolerance and intestinal mucosa

DAO is mainly formed in the intestinal mucosa. The quality of the intestinal mucosa is therefore an important part of the overall picture.

An irritated or stressed intestinal mucosa can be associated with intolerances, digestive problems and reduced digestive capacity.

No quick solution is to be expected here. It makes sense to take a long-term approach with an individually tolerated diet, a sufficient supply of nutrients, fibre, stress reduction and medical clarification if symptoms persist.

Why are more and more people becoming sensitive to histamine?

There is no simple answer. Histamine intolerance is being discussed more frequently today because many people want to better categorise recurring symptoms.

Possible influencing factors are

• more highly processed foods
• Longer supply chains and storage times
• More finished products
• More matured and fermented products in everyday life
• Intestinal flora changes
• More free amino acids in processed foods and protein products
• Stress
• Medication
• Alcohol
• Individual sensitivity

The development is therefore not just a question of individual foods, but also a question of lifestyle, digestion and food quality.

Free amino acids and histamine intolerance

Free amino acids are used in processed foods, food supplements, protein products and animal feed.

They are interesting in connection with histamine intolerance because biogenic amines can be formed from amino acids. For example, histamine is formed from histidine, cadaverine from lysine and putrescine from other amino acids.

This does not mean that every free amino acid is automatically problematic. The decisive factors are quantity, combination, intestinal flora, processing, freshness and individual tolerance.

It is worth taking a closer look at the list of ingredients, especially for highly processed products, protein bars, snacks, ready meals, flavour enhancers and isolated amino acids.

Lysine, cadaverine and meat quality

Lysine is an amino acid. When lysine is converted microbially, cadaverine can be produced. Cadaverine is one of the biogenic amines and is considered in connection with food quality, meat maturation, storage, intestinal flora and histamine intolerance.

Freshness, refrigeration, processing and storage are particularly important for meat, fish and protein-rich foods.

People who are sensitive to histamine often tolerate fresh food better than long matured, smoked, fermented or heavily processed products.

Industrially processed meat products such as sausage, salami, meat snacks or ready meals can also be more problematic for sensitive people than fresh, minimally processed food from a transparent source.

Histamine intolerance and food quality

Histamine intolerance is not just about „allowed” or „forbidden”. The quality of a food also plays a major role.

These are important:

• Freshness
• Short storage time
• Good cooling
• Little processing
• short list of ingredients
• little alcohol
• few finished products
• As few isolated additives as possible
• Individual compatibility

A fresh food may be better tolerated than a similar product that has been matured, stored or heavily processed for a long time.

Histamine intolerance and GMOs, glyphosate and pesticides

GMOs, glyphosate and pesticide residues are discussed in the context of agriculture, food quality, intestinal flora and the microbiome.

However, it would be too direct to categorise GMOs or glyphosate as the sole cause of histamine intolerance. A cautious categorisation makes more sense: those who are sensitive can pay attention to natural, fresh, minimally processed foods and transparent origins.

The origin of meat products can also play a role. Many people who are concerned with histamine, biogenic amines and digestion pay more attention to feeding, processing, freshness and storage.

You can find out more in the articles about GMO food, glyphosate and healthy eating and about Glyphosate, intestinal flora and healthy nutrition.

Low histamine diet: what is sensible?

A low histamine diet can help to recognise triggers and better classify symptoms in the short term. However, it should not be unnecessarily strict or permanently one-sided.

Fresh, less processed foods are often better tolerated. This includes individually suitable vegetables, good quality fresh meat or fish, gluten-free or well-tolerated side dishes, mild herbs and sufficient fluids.

Ripened, fermented, alcoholic, long-stored and heavily processed products are often more critical.

A food diary can help to recognise personal triggers.

What helps with histamine intolerance?

There is no single solution for histamine intolerance. A combination of several steps usually makes sense:

• Temporarily reduce histamine-rich foods
• Eat food as fresh as possible
• Refrigerate or freeze leftovers quickly
• Avoid or greatly reduce alcohol
• Reduce convenience products and long lists of ingredients
• Critically examine highly processed protein products and snacks
• Consider intestinal flora and digestion
• Integrate dietary fibre slowly and in a compatible way
• Document personal triggers
• If you have severe symptoms, have them checked by a specialist

Dietary fibre, pectin and intestinal flora

For the intestinal flora Dietary fibre particularly important. In the case of histamine intolerance, however, you should test individually which dietary fibres are well tolerated.

Pectin is a soluble dietary fibre that is often considered in connection with intestinal flora and fermentation.

Inulin is also a prebiotic fibre, but can initially cause flatulence if you have a sensitive digestive system. The amount should therefore be increased slowly.

If you are very sensitive, you should test new dietary fibres individually and carefully.

Herbs and natural ingredients

Herbs such as milk thistle, bilberry leaves, sorrel, fennel or aniseed are traditionally considered in connection with digestion, herbal formulas and natural nutrition.

In the case of histamine intolerance, however, individual tolerance is also important for herbs. Not every natural substance automatically suits every person.

You can find out more about the herbs on the page The herbs of Fulvicherb.

Fulvicherb Synergy for histamine intolerance?

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 thematically suited to people who are concerned with intestinal flora, digestion, dietary fibres, biogenic amines, natural ingredients and healthy nutrition.

Fulvic acid is often considered in connection with complex formation and natural substance systems. As soluble dietary fibres, inulin and pectin fit in with the intestinal flora and digestive logic of the recipe.

In the case of histamine intolerance, however, individual tolerance is particularly important. You should therefore start with small amounts, observe the reaction and, in the event of severe symptoms, seek medical or nutritional advice to clarify whether the product is suitable for your personal situation.

Fulvicherb Synergy does not replace a low-histamine diet, diagnostics or medical treatment. However, it can be used as a complementary liquid formula in a conscious nutritional concept if it is well tolerated by the individual.

Frequently asked questions about histamine intolerance

What is histamine intolerance?

Histamine intolerance describes a reduced tolerance to histamine. The balance between histamine absorption, histamine formation and histamine breakdown can be disturbed.

What role does DAO play?

DAO, or diamine oxidase, is an enzyme that can break down histamine and other biogenic amines in the gut. Low DAO activity is often associated with histamine intolerance.

Which foods contain a lot of histamine?

Particularly matured, fermented, long-stored or poorly refrigerated foods can contain a lot of histamine. These include matured cheese, salami, red wine, sauerkraut, smoked fish and some ready-made products.

What are biogenic amines?

Biogenic amines are formed from amino acids through microbial processes. These include histamine, cadaverine, putrescine and tyramine.

What does cadaverine have to do with histamine intolerance?

Cadaverine is produced by microbial conversion from lysine. It belongs to the biogenic amines and is considered in connection with DAO, food quality, intestinal flora and histamine tolerance.

Can free amino acids play a role?

Free amino acids can be found in highly processed foods, protein products or animal feed. As biogenic amines can be formed from amino acids, this topic is discussed in connection with histamine intolerance.

Does histamine intolerance have anything to do with intestinal flora?

Yes, intestinal flora and the intestinal environment are often considered in connection with histamine formation, biogenic amines and tolerance. However, the correlations vary from person to person.

Can pectin be useful for histamine intolerance?

Pectin is a soluble fibre and is often considered in connection with intestinal flora and fermentation. In the case of histamine intolerance, individual tolerance should be carefully tested.

Are fermented foods good for histamine intolerance?

Fermented foods can be healthy, but often contain biogenic amines or histamine. They are often less well tolerated by people with histamine sensitivity.

What is particularly important for histamine intolerance?

Fresh food, short storage times, good refrigeration, less alcohol, fewer ready-made products, individual triggers and stable digestion are particularly important.

Conclusion: take a holistic view of histamine intolerance

Histamine intolerance is more than just avoiding histamine-rich foods. Histamine, DAO, biogenic amines, intestinal flora, intestinal mucosa, food quality, storage, processing and individual tolerance all work together.

Fresh food, a conscious choice, less processed products and a diet that takes intestinal flora and digestion into account are particularly important.

Free amino acids, cadaverine, putrescine, LPS bacteria and meat quality can also be considered in a broader context. This makes it clear why histamine intolerance is not just a single food problem, but can be closely linked to digestion, microbiome and nutritional quality.

Apple pectin with inulin, Pure apple fibre and Fulvicherb Synergy can of course fit into a conscious nutritional concept - always with a view to individual tolerance.