Amines or Histamines
A histamine sensitivity is the same as an amine sensitivity and can occur on its own or (more commonly) alongside a salicylate and glutamate sensitivity.
Amines (such as histamine) are found in a variety of foods and those who have an amine sensitivity will often notice they seem to have issues with foods such as chocolate or tinned fish or over ripe bananas or fermented foods such as kombucha and often there is a narrative around meat such as mince meat or pork.
There are different types of amines in foods such as histamine, tyramine, dopamine and phenylalanine but they all share the same basic structure.
When amines such as histamine in foods is a trigger, then there can be an array of symptoms such as headaches or migraines, gut pain, reflux, hives, a feeling ion inflammation that can make it hard to lose weight, swelling under the skin and many more issues.
A person with amine or histamine sensitivity means their receptors in their body is oversensitized to amines in foods and also as a result histamine will be created in their body as part of the reaction process. If they lack the enzymes to break down the histamine in the body then the issue is further exacerbated.
There are a range of different foods that are high in amines (including histamine) such as chocolates, over ripe bananas, avocado, eggplant, tomato (especially concentrated tomato based dished), aged meats, deli meats pork, over browned meats, tinned fish, very tasty cheeses and fermented foods such as kombucha.
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The number of times I have a client who has increased fermented foods in their diet to help and heal their gut only to find their symptoms are significantly worsened, and it turns out they are amine or histamine sensitive! ​
Amines are also found in foods such as meat extracts, yeast extracts (think vegemite), wines and of course, chocolate.
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Chocolate is often associated with headaches and migraines in sensitive people and that is due to this particular type of amine specific for cocoa. Sometimes people can just avoid chocolate to manage their migraines or headaches or sometimes they need to avoid other amine rich foods as well while others need to significantly reduce the level of amines in the diet. It depends on the individual level of sensitivity and personal reaction threshold.
If you suspect you have an amine sensitivity, you may also want to consider if you also have a salicylate or at least a glutamate sensitivity. Most foods high in amines are also high in glutamates, so differentiating between the two can be very useful in expanding the diet.
If you think you have a histamine sensitivity, think about having a proper assessment to see the possibility of having a salicylate and/or glutamate sensitiivty, and how to more easily do the elimination diet followed by challenges and diet expansion.
Read more about salicylates and glutamates to see if you feel you may have one of these sensitivities as well.​
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JOIN THE COMMUNITY: BRAND NEW Dietitian led Facebook group: Amines, Salicylates and Glutamates: The Food Intolerance Dietitian for great information and community support.