Nutritional Aspects of Histamine Intolerance
https://doi.org/10.31146/1682-8658-ecg-224-4-86-93
Abstract
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.
About the Authors
E. V. Shreiner
Novosibirsk State University; Institute of Chemical Biology and Fundamental Medicine of the SB RAS
Russian Federation
Russian Federation
A. I. Khavkin
Research Clinical Institute of Childhood, Ministry of Health of the Moscow Region; Belgorod State Research University
Russian Federation
Russian Federation
V. I. Bystrova
Novosibirsk State University
Russian Federation
Russian Federation
G. I. Lifshits
Novosibirsk State University; Institute of Chemical Biology and Fundamental Medicine of the SB RAS
Russian Federation
Russian Federation
M. Yu. Denisov
Novosibirsk State University
Russian Federation
Russian Federation
M. A. Esina
Belgorod State Research University
Russian Federation
Russian Federation
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Review
For citations:
Shreiner E.V., Khavkin A.I., Bystrova V.I., Lifshits G.I., Denisov M.Yu., Esina M.A. Nutritional Aspects of Histamine Intolerance. Experimental and Clinical Gastroenterology. 2024;(4):86-93. (In Russ.) https://doi.org/10.31146/1682-8658-ecg-224-4-86-93
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