nogrЭкспериментальная и клиническая гастроэнтерологияExperimental and Clinical Gastroenterology1682-8658«Global Media Technologies»10.31146/1682-8658-ecg-224-4-86-93nogr-2762Research ArticleОБЗОРREVIEWПищевые аспекты непереносимости гистаминаNutritional Aspects of Histamine Intolerancehttps://orcid.org/0000-0003-3606-4068ШрайнерЕ. В.ShreinerE. V.sch704@icloud.comhttps://orcid.org/0000-0001-7308-7280ХавкинА. И.KhavkinA. I.noemail@neicon.ruhttps://orcid.org/0000-0003-3522-5384БыстроваВ. И.BystrovaV. I.noemail@neicon.ruhttps://orcid.org/0000-0001-9048-7710ЛифшицГ. И.LifshitsG. I.noemail@neicon.ruhttps://orcid.org/0000-0003-1173-7553ДенисовМ. Ю.DenisovM. Yu.noemail@neicon.ruhttps://orcid.org/0009-0008-7359-7895ЕсинаМ. А.EsinaM. A.noemail@neicon.ruНовосибирский государственный университет; Институт химической биологии и фундаментальной медицины СО РАНРоссияNovosibirsk State University; Institute of Chemical Biology and Fundamental Medicine of the SB RASRussian FederationНаучно-исследовательский клинический институт детства Министерства здравоохранения Московской области; Белгородский государственный исследовательский университет Министерства науки и высшего образования Российской ФедерацииРоссияResearch Clinical Institute of Childhood, Ministry of Health of the Moscow Region; Belgorod State Research UniversityRussian FederationНовосибирский государственный университетРоссияNovosibirsk State UniversityRussian FederationБелгородский государственный исследовательский университет Министерства науки и высшего образования Российской ФедерацииРоссияBelgorod State Research UniversityRussian Federation202415092024048693Copyright © Шрайнер Е.В., Хавкин А.И., Быстрова В.И., Лифшиц Г.И., Денисов М.Ю., Есина М.А., 20242024Шрайнер Е.В., Хавкин А.И., Быстрова В.И., Лифшиц Г.И., Денисов М.Ю., Есина М.А.Shreiner E.V., Khavkin A.I., Bystrova V.I., Lifshits G.I., Denisov M.Y., Esina M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.nogr.org/jour/article/view/2762

Непереносимость гистамина является одной из наиболее часто встречающихся нежелательных реакций на пищу. Гистаминоз выявлен у 1-3% населения [3]. Этиология данного состояния разнообразна: лекарственные средства, влияющие на активность ферментов, участвующих в деградации гистамина, сопутствующие заболевания, а также продукты питания, которые содержат много гистамина, либо являются гистаминолибераторами. В этой статье речь пойдет о биогенных аминах в пище, а также о разрешенных продуктах на низкогистаминовой диете.

Histamine intolerance is one of the most common adverse reactions to food. Histaminosis was detected in 1-3% of the population [3]. The etiology of this condition is diverse: drugs that affect the activity of enzymes involved in histamine degradation, concomitant diseases, as well as foods that contain a lot of histamine, or are histaminoliberators. In this article, we will talk about biogenic amines in food, as well as about permitted foods on a low-histamine diet.

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The authors declare that there are no conflicts of interest present.