SIGHI-Leaflet Histamine Elimination Diet
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Version 2020-07-20
SIGHI-Leaflet Histamine Elimination Diet
Simplified histamine elimination diet for histamine intolerance (DAO degradation disorder)
For people with a DAO degradation disorder The compatibility is highly dependent on the in-
who have to avoid histamine, other biogenic dividual sensitivity and the amount consumed.
amines and DAO inhibitors in their diet. Furthermore, it is temporarily affected by stress,
In case of histamine sensitivity due to mast cell hormones and many other factors. First and
activation disorders (MCAD) this dietary guide- foremost, the freshness is an important cri-
line is not sufficient! If no permanent symptom terion. Everybody has to find out by trial and er-
relief can be achieved and maintained with this ror what he/she can tolerate in what quantities.
diet, please follow the detailed list, which addi- At the beginning of the experimental diet this list
tionally takes histamine liberators into consid- should be followed as consistently as possible.
eration as completely as possible. It is available In a later stage, however, the diet should be
here: based more on the experiences of the person
www.mastzellaktivierung.info concerned rather than following any list.
Mast cell activation disorders are often mistaken Always read the list of ingredients to find out
for histamine intolerance. whether a food contains incompatible ingredi-
ents.
References:
• Experience reports from among our members and readers
• Various patient leaflets from doctors, clinics and hospitals
• Experience of other patient organizations, bloggers, forum threads etc.
• Scientific publications
• Textbooks and cookbooks about histamine intolerance
To avoid: ? Risky: Well tolerated:
Fermented or microbially ripened Meals from res- Prefer fresh, unprocessed or little pro-
products (e.g. alcoholic products, taurants, can- cessed basic foods.
vinegar, yeast, bacteria) teens, snack bars, The more perishable and protein-rich it
Perishable fresh produce with in- etc. are often is, the more important is freshness! It
adequate / uncertain freshness badly tolerated for has to be refrigerated uninterruptedly
or interrupted cooling chain. various reasons. from the producer to the consumer!
Canned, finished or semi-fin- Perishables never leave unrefriger-
ished products. ated, not even for a few minutes.
Kept warm or reheated food (es- Let leftovers cool down for a moment
General
pecially fish, meat and mush- and then freeze. Thaw quickly and
room dishes), products with a consume immediately.
long storage time. Prefer vitamin-preserving methods.
To avoid: ? Risky: Well tolerated:
Canned meat, cured, dried, mari- Fresh meat sold Natural fresh meat (poultry, sheep,
nated, smoked or otherwise pre- over the counter goats, cattle, pork, wild boar), as fresh
served meat (-preparations): (no date on it) as possible, packaged and dated: e.g.
dry-cured ham, bacon, ... Prepacked cutlet, fillet, chicken legs, turkey
Bone-matured or dry aged meat, minced meat breast, ...
long hung meat (mainly certain Pre-cooked sau- Frozen meat, thawed rapidly
pieces of beef; ask your sages Cooked ham (in slices, without yeast
butcher!) extract or glutamate)
Venison, game
Finely chopped / pureed meat (ripening of meat) Eggs (chicken, quail, etc.)
(meatloaf, spreads, cold cuts,...).
Histamine content tends to rise
Meat, eggs
with the degree of comminution.
Almost all sausages (e.g. salami,
liverwurst)
Offal, innards (especially liver)
Canned fish, marinated, salted, "Fresh Fish" (from Absolutely freshly caught fish (anglers,
dried, smoked or pickled fish and the shop shelf, fishermen, fish farm)
crustaceans, shellfish
seafood. over the counter, Frozen fish (No long-time storage.
Certain fish species (in particular from fish markets Thaw quickly and use immediately! Do
the Scombroidae family): or in restaurants). not allow to thaw slowly in the refriger-
Fish, seafood,
Tuna, mackerel, herring, sar- Seafood ator!)
dines, anchovies, mahi mahi. E.g. pollock, cod, trout, whitefish,
Fish sauces perch, organic pangasius
Shellfish (mussels, lobsters,
crabs, shrimps, prawns)
Matured cheese: hard cheese, Raw milk, yogurt, Fresh dairy products: raw milk directly
Dairy products
semi-hard cheese, soft cheese, kefir, sour milk from cow, UHT-milk, pasteurized milk,
processed cheese (also known products: acidified butter, cream, whey.
as prepared cheese, cheese buttermilk, sour Cream cheese (mozzarella, curd
product, plastic cheese), blue cream, crème cheese, cottage cheese, mascarpone,
cheese, mold cheese, fondue, fraîche ricotta, goat cream cheese), young
aged Gouda Feta cheese Gouda, Butterkäse, Schichtkäse
(Possibly yeast and sourdough Malt, wheat germ Potatoes, corn, rice, any kind of grain
bakery produce with extra long Canned corn? in different forms: granules, flakes,
Cereals,
proving of the dough?) semolina, middlings, flour, pasta, bak-
Buckwheat un-
pastry
(Possibly very fresh, still almost ery products, sauces, ...)
peeled?
warm pastries?)
Sauerkraut, spinach, tomatoes Possibly green All vegetables except the left called
(including ketchup, tomato juice, bush beans, (fresh or frozen).
etc.), eggplant, avocado, olives peas?
mushrooms
Vegetables,
Legumes (lentils, beans, soy, Unfermented
soy products such as tofu) olives
Pickled vegetables Mushrooms
Ceps, morels, agaricus
To avoid: ? Risky: Well tolerated:
Strawberries, raspberries, lem- Avoid overripe All fruits except the ones listed on the
ons, oranges and other citrus fruits and rotten left: e.g. apple, peach, apricot, melon,
fruits, banana, pineapple, kiwi, parts. mango, persimmon, lychee, cherries,
pears, papaya, guava sour cherries, blackberries, blueber-
Fruits, nuts,
Nuts (especially walnuts, cash- ries, cranberries, currants, cassis, jos-
ews, peanuts, exceptions see taberry, fresh, frozen or canned.
seeds
right) Coconut, coconut milk, coconut water,
macadamias, chestnuts
Walnut oil? Vegetable oils, vegetable fats, animal
fat, fish oil
Fats,
oils
Vinegar (especially wine vinegar, Table salt, garlic (fresh or powdered),
Spices, hydroly-
balsamic vinegar) culinary herbs, mild spices.
sated proteins
Yeast extract, flavor enhancers spirit vinegar = distilled white vinegar,
(glutamate, sodium glutamate), apple cider vinegar.
bouillon, broth Culinary herbs fresh or dried.
Soy sauce, hot spices Binder: starch, e.g. cornstarch = corn-
flour, potato starch
Cocoa, cocoa mass, brown and White chocolate Sugar, agave syrup, honey, stevia,
dark chocolate, carob jams from acceptable fruits. (Sweet is
Sweets
generally unhealthy.)
Alcoholic beverages, soy milk, Rice milk, oat Water, herbal teas, rooibos nature,
energy drinks (theobromine), milk, clear spirits, juices and sodas from acceptable in-
Bevera-
juices and sodas with incompati- black tea, coffee, gredients, almond milk
ble ingredients, nettle tea green tea, es-
ges
presso
Possibly additives
laneous
according to
Miscel-
mastzellaktiv-
ierung.info
(c) Copyright by SIGHIModes of action to the histamine metabolism of foods and additives
It is important to understand what foods affect the ance can have various causes with different underlying pathogenetic
histamine levels in which way. Besides food contain- mechanisms. This may be one of the reasons why not all those af-
ing histamine directly, there are also those that indi- fected react equally to the same foods or categories of triggers re-
rectly influence the histamine levels (histamine liber- spectively. This knowledge is also relevant for medical support ther-
ators, diamine oxidase inhibitors, other biogenic amines and sub- apy, because not every drug is appropriate in all the below mentioned
stances that affect the intestinal permeability). A histamine intoler- groups.
Histamine-containing foods
Histamine is formed as a deterioration product in per- • Fish, if not freshly caught or frozen
ishable food, in microbial fermentation and maturation • Meat, if no longer fresh, sausages, dry-cured meats
processes and in the ripening of fruit. Even some veg- • Matured cheese, processed cheese (histamine increases with
etables are naturally histamine containing, although maturity)
very fresh. • Any fermented food, e.g. Sauerkraut
Medication: DAOSIN (works best if ingested 15-30 • Tomatoes, spinach, eggplant, avocado
min before meal), H1 antihistamines, possibly H2 antihistamines. • Alcoholic drinks, fermented fruit juices
• Vinegar, pickled vegetables
• Soy sauce, Worcestershire sauce
• Yeast extract
Other biogenic amines
Besides histamine, there are numerous other bio- • Pineapple
genic amines. Several amines share the same main • Banana
degradation pathway with histamine: They are com- • Pears
peting substrates, degraded by the same enzyme di- • Peanuts
amine oxidase (DAO). The DAO prefers other • Grapefruit
amines before it degrades histamine. While the DAO is busy with • Raspberries
the breakdown of other biogenic amines, the breakdown of hista- • Legumes (lentils, beans, soy products)
mine is temporarily decreased or blocked.
• Kiwi
Some of these biogenic amines have properties similar to those of
• Oranges
histamine and can cause histamine-like symptoms directly.
Medication: H1 antihistamines, DAOSIN. • Papaya
• Wheat germ
Histamine liberators
The foods and additives listed on the right have the • Alcohol (ethanol) and its degradation product acetaldehyde
property of releasing endogenous histamine from • Strawberries
certain cell types (mainly from mast cells). This • Nuts (walnut, cashews)
mechanism is independent from a lack of diamine • Seafood, shellfish, crustaceans: e.g. mussels, crayfish, crabs,
oxidase (DAO). Histamine release is enhanced in ...)
persons with mast cell activation disease (MCAD) and to a lesser • Chocolate, cocoa
extent maybe also when the enzyme activity of histamine-N-me- • Tomatoes, ketchup, tomato juice
thyltransferase (HNMT) is reduced. HNMT is an intracellular hista- • Citrus fruits
mine degradation pathway. Even healthy people can react to liber-
• Certain active substances and additives in medicaments (see
ators if the dose is strong enough.
separate list)
Medication: H1 antihistamines, cromoglicic acid (or its salt sodium
cromoglicate or cromolyn sodium), ibuprofen.
DAOSIN has no direct effect against histamine liberators!
Diamine oxidase inhibitors
The diamine oxidase is a sensitive molecule that can • Alcohol (ethanol) and its degradation product acetaldehyde
be inhibited in its activity by chemical influences. The • Certain biogenic amines
foods and additives on the right are or contain DAO • Certain medicments (see separate list)
inhibitors that can block the breakdown of histamine • Theobromine
by the DAO. It is still too little known about which • Mate tea
substances can inhibit The activity of histamine N-methyltransfer-
ase (HNMT) can also be inhibited by chemicals, but it is little
known about which substances are inhibitors.
Medication: H1 antihistamines. DAOSIN just supports the reduction
of biogenic amines, but is ineffective against DAO inhibitors!
Increase in intestinal permeability
Certain substances affect the intestinal permeability ("Leaky Gut • Alcohol may increase the uptake of allergens from the gastro-
Syndrome"). They make the intestines to leak, so that macromole- intestinal tract. The alcohol may influence the tolerance
cules and other substances from the digestive tract can enter the threshold of food allergens in a negative way.
body, which normally is not the case. This enhances the risk to de- • Hot spices (pepper, chili, curry, etc.) are able to increase the
velop an IgE or IgG food allergy or poisoning. intestinal permeability for histamine, which enhances hista-
Medication: mast cell stabilizers with continuous application, H1 mine uptake.
antihistamines. DAOSIN has no effect in this case!
(c) Copyright by SIGHIYou can also read
