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SIGHI-Leaflet Histamine Elimination Diet Simplified Histamine Elimination Diet for Histamine Intolerance (DAO Degradation Disorder)

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SIGHI-Leaflet Histamine Elimination Diet Simplified Histamine Elimination Diet for Histamine Intolerance (DAO Degradation Disorder) 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 pecially fish, meat and mush- and then freeze. Thaw quickly and room dishes), products with a consume immediately. General 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!) Venison, game extract or glutamate) Finely chopped / pureed meat (ripening of meat) Eggs (chicken, quail, etc.) (meatloaf, spreads, cold cuts,...). Histamine content tends to rise with the degree of comminution. Almost all sausages (e.g. salami, liverwurst) Meat, eggs 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) seafood. over the counter, Frozen fish (No long-time storage. Certain fish species (in particular from fish markets Thaw quickly and use immediately! Do or in restaurants). shellfish the Scombroidae family): not allow to thaw slowly in the refriger- Tuna, mackerel, herring, sar- Seafood ator!) dines, anchovies, mahi mahi. E.g. pollock, cod, trout, whitefish, Fish sauces perch, organic pangasius Shellfish (mussels, lobsters, rustaceans, c Fish, seafood, crabs, shrimps, prawns) Matured cheese: hard cheese, Raw milk, yogurt, Fresh dairy products: raw milk directly 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 Dairy products 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, s proving of the dough?) semolina, middlings, flour, pasta, bak- Buckwheat un- ery products, sauces, ...) (Possibly very fresh, still almost peeled? Cereal pastry 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? Legumes (lentils, beans, soy, Unfermented soy products such as tofu) olives Pickled vegetables Mushrooms 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- Nuts (especially walnuts, cash- ries, cranberries, currants, cassis, jos- s ews, peanuts, exceptions see taberry, fresh, frozen or canned. right) Coconut, coconut milk, coconut water, eed Fruits, nuts, s macadamias, chestnuts Walnut oil? Vegetable oils, vegetable fats, animal fat, fish oil Fats, oils Vinegar (especially wine vinegar, Table salt, garlic (fresh or powdered), balsamic vinegar) culinary herbs, mild spices. Yeast extract, flavor enhancers spirit vinegar = distilled white vinegar, hydroly- (glutamate, sodium glutamate), apple cider vinegar. bouillon, broth Culinary herbs fresh or dried. Soy sauce, hot spices Binder: starch, e.g. cornstarch = corn- Spices, sated proteins flour, potato starch Cocoa, cocoa mass, brown and White chocolate Sugar, agave syrup, honey, stevia, dark chocolate, carob jams from acceptable fruits. (Sweet is generally unhealthy.) Sweets Alcoholic beverages, soy milk, Rice milk, oat Water, herbal teas, rooibos nature, energy drinks (theobromine), milk, clear spirits, juices and sodas from acceptable in- juices and sodas with incompati- black tea, coffee, gredients, almond milk ble ingredients, nettle tea green tea, es- Bevera- ges presso Possibly additives according to mastzellaktiv- Miscel- laneous ierung.info (c) Copyright by SIGHI Modes 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,
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