Is egg high in amines?

November 27, 2025 •

4 min read

According to several medical and dietary guidelines, fresh eggs are generally considered a low-amine food, but their reputation as a potential trigger for sensitivities creates a lot of confusion. So, is egg high in amines? The answer largely depends on the egg's age and an individual's specific sensitivity rather than its initial composition.

Quick Summary

Fresh eggs contain minimal biogenic amines, though levels increase with age and storage, impacting sensitive individuals. Reactions are often due to an allergy or histamine intolerance, not high natural amine content. Cooking methods and overall diet can also play a role.

Key Points

Fresh Eggs are Low in Amines: Scientific studies and dietary guidelines confirm that fresh eggs naturally contain minimal levels of biogenic amines, including histamine.
Amine Content Rises with Age: As eggs age and are stored, microbial action increases, leading to a rise in amine concentrations, which can trigger symptoms in sensitive individuals.
Distinguish Allergy vs. Intolerance: An egg allergy is an immune response, while histamine intolerance is a metabolic issue. Symptoms from an allergy are often immediate and consistent, unlike the delayed and variable symptoms of intolerance.
Cooking Reduces Risk: Thoroughly cooking eggs, especially boiling, can help reduce potential amine levels and mitigate the controversial 'histamine-liberating' effect sometimes associated with egg whites.
Freshness is Critical for Sensitivity: If you have amine sensitivity, your best defense is to buy and consume eggs as fresh as possible, avoiding those near their expiration date.

The Truth About Eggs and Amine Content

The perception of eggs as a high-amine food is often due to outdated information and a misunderstanding of food sensitivities. Biogenic amines are nitrogen compounds found naturally in many foods, including proteins, and are formed primarily through the breakdown of amino acids by microbial activity. In fresh, high-quality eggs, this bacterial action is minimal, leading to very low amine levels. Issues typically arise when eggs are not fresh, have been stored improperly, or are consumed by individuals with a diagnosed amine intolerance or allergy.

The Impact of Freshness and Storage

One of the most significant factors influencing the amine content of an egg is its freshness. As eggs age, their internal quality deteriorates, and microbial growth, however slight, begins to break down the amino acids in the egg's protein. This process increases the concentration of biogenic amines over time. Studies have shown a measurable increase in amines like spermidine, putrescine, and agmatine in egg yolks during storage, especially at higher temperatures. For those with amine sensitivity, an older egg that might appear perfectly fine could contain enough amines to trigger a reaction. To minimize this risk, always choose the freshest eggs possible and store them correctly in the refrigerator.

Biogenic Amines and Your Body's Response

For most people, the biogenic amines consumed in food are quickly broken down by enzymes like diamine oxidase (DAO) and monoamine oxidase (MAO). However, in individuals with histamine intolerance, a deficiency or impairment of these enzymes can lead to an accumulation of histamine and other amines in the body, causing a range of symptoms. It is crucial to understand that this is a metabolic issue, not a problem with the food itself, and is different from an IgE-mediated food allergy.

Distinguishing Egg Intolerance from Egg Allergy

Many people confuse a food allergy with a food intolerance, but the two are distinct and involve different bodily processes.

Egg Allergy: This is an immune system response where the body mistakenly identifies egg proteins as harmful. It triggers an immediate release of chemicals, including histamine, which can cause symptoms from hives and swelling to potentially life-threatening anaphylaxis. The reaction is consistent and happens every time the allergen is consumed.

Amine/Histamine Intolerance: This is a non-immunologic reaction due to the body's inability to efficiently process and metabolize dietary amines. Symptoms can be more delayed and inconsistent, depending on the overall amine load in the diet, and are not life-threatening. Egg whites have been controversially linked to releasing histamine in some individuals, but scientific evidence is weak, and cooking may mitigate this potential effect.

Practical Recommendations for Consuming Eggs

If you have a known or suspected sensitivity to amines, adopting certain practices can help you enjoy eggs without adverse effects.

Prioritize Freshness: Always buy and use the freshest eggs available. Look for eggs with the longest expiry date at the back of the shelf. Avoid those nearing their expiration.
Store Properly: Keep eggs in the main body of the refrigerator, not the door, to maintain a consistent, cold temperature.
Cook Thoroughly: Cooking eggs can reduce the allergenic potential and may help with overall digestibility. Boiling is often preferable to high-heat methods like frying for those with sensitivities.
Monitor Symptoms: Keep a food and symptom journal to identify personal triggers. What affects one person may not affect another, and individual tolerance varies.

Comparing Amine Risk: Fresh Egg vs. Aged Egg


Feature	Fresh Egg	Aged Egg
Amine Content	Naturally very low	Contains higher levels, especially histamine, spermidine, and putrescine
Histamine Risk	Minimal risk for intolerance, considered safe on low-histamine diets	Higher risk for those with intolerance due to microbial breakdown over time
General Freshness	High quality, minimal microbial activity	Deteriorated quality, increased microbial growth
Recommended for Low Amine Diet	Yes, generally well-tolerated	No, best to avoid if sensitive

Conclusion: Fresh Eggs are Low in Amines, but Context is Key

In summary, the claim that eggs are high in amines is largely a misconception, often stemming from confusion between true food allergies and amine intolerance. The natural amine content of fresh eggs is minimal. However, factors like freshness, storage conditions, and individual sensitivity significantly influence how the body reacts to eggs. For those with histamine intolerance, opting for the freshest eggs and proper storage is the best strategy. If you experience consistent and severe reactions, it is essential to consult with a healthcare professional to rule out a true egg allergy. By understanding these distinctions, individuals can make informed dietary choices and navigate their food sensitivities more effectively.

For additional scientific context on biogenic amines and food quality, you can find reputable resources, such as those available on science journal websites.

Frequently Asked Questions

Some individuals with histamine intolerance may react to eggs because, as eggs age, their amine content increases. For those with impaired amine-degrading enzymes, this higher load can cause symptoms. It is also important to differentiate from a true egg allergy, which is an immune reaction.

Historically, some older research suggested egg whites could act as histamine liberators, but modern scientific consensus questions the validity of these studies, which often used animal subjects or intravenous injections not applicable to human digestion. Cooking may also reduce any potential liberating effect.

Yes, there is a significant difference. Fresh eggs have very low amine content. Studies show that as eggs are stored, even under refrigeration, amine levels like spermidine and putrescine increase due to microbial action, particularly in the yolk.

For those with amine sensitivity, it is best to use the freshest eggs possible and cook them thoroughly. Boiling is often recommended over frying or other high-heat methods to minimize any potential triggering effects.

An egg allergy triggers an immediate and consistent immune response, causing symptoms like hives, swelling, or respiratory issues. Histamine intolerance causes more delayed and variable symptoms, such as headaches or digestive upset, depending on the body's overall amine load.

Proper refrigeration helps slow the microbial growth that contributes to amine formation, keeping eggs fresher for longer. However, it does not stop the process entirely, so it is still best to consume eggs well before their expiration date if you are sensitive.