Unfolding New Evidence on Histamine Intolerance
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Epidemiology".
Deadline for manuscript submissions: closed (20 July 2022) | Viewed by 114373
Special Issue Editors
Interests: dry-fermented sausages, biogenic amines, histamine, histamine intolerance, DAO
2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
Interests: functional foods; bioactive compounds; food safety; food intolerances; biogenic amines; histamine; histamine intoxication; histamine intolerance; diamine oxidase (DAO) enzyme; tyramine; putrescine; cadaverine; polyamines; amino acid decarboxylase; fermentation; food-drug interactions
Special Issues, Collections and Topics in MDPI journals
2. Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
Interests: biogenic amines in food; histamine intolerance; functional foods; bioactive compounds; polyamines
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a non-immune-mediated adverse reaction to food that arises from a reduced histamine degradation capacity in the intestine. Although the first scientific references to histamine intolerance date from the end of the 20th century, it is significant that almost 80% are from the last decade, reflecting the growing interest of researchers in this disorder.
A deficit of diamine oxidase (DAO), the primary enzyme responsible for scavenging histamine from food at the intestinal level, is recognized as the main etiologic factor that leads to histamine intolerance. This enzymatic deficit may have a genetic, pathological, or pharmacological origin, which causes the accumulation of histamine in plasma and the subsequent appearance of non-specific gastrointestinal and extraintestinal symptoms.
Currently, there is no consensual diagnostic algorithm for histamine intolerance and the treatment management is limited to the strict avoidance of dietary histamine and DAO enzyme supplementation. Recent and ongoing trials are focused on the study of the efficacy of low-histamine diets and/or DAO supplementation in the preventive treatment of symptoms, as well as on the potential link of this intolerance with other functional gastrointestinal disorders. Moreover, the potential role of microbiota in the pathophysiology of histamine intolerance needs to be elucidated.
The aim of this Special Issue is to review and unfold new evidence on the etiology, clinical presentation, diagnosis, and treatment of histamine intolerance. Articles dealing with strategies to control the occurrence of histamine and other biogenic amines in foods, as well as analytical methods to detect the presence of these compounds, are also within the scope of this Special Issue.
Dr. Mariluz Latorre-Moratalla
Dr. Oriol Comas-Basté
Prof. Dr. M. Carmen Vidal-Carou
Guest Editors
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Keywords
- histamine
- histamine intolerance
- food intolerance
- histaminosis
- diamine oxidase (DAO)
- DAO deficit
- low-histamine diet
- DAO supplementation
- clinical manifestations
- diagnosis
- biogenic amines
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