Tag: Biogenic amines

While dietary triggers vary widely, aged cheese is a commonly reported culprit for migraines, with one research review noting it's a trigger for up to 33% of participants. So, what in cheese gives migraines and causes this painful reaction in some individuals?

Fermented fish products have been a culinary staple in many cultures for centuries, with archaeological evidence pointing to their use over 9,200 years ago. With the recent surge in interest surrounding fermented foods and gut health, many are asking: is fermented fish healthy for consumption?

While some histamine intolerance food lists suggest avoiding milk, evidence actually suggests that fresh milk is naturally low in histamine. The key factors determining histamine levels in dairy are freshness and processing, not whether the cow was grass-fed.

Recent studies have confirmed that many popular fermented foods, such as aged cheese and some cured meats, are associated with higher histamine levels. This raises a critical question for many health-conscious individuals: does fermentation increase histamines across the board, or are there nuances to consider?

It is estimated that approximately 1% of the adult population may suffer from histamine intolerance, a condition triggered by the body's inability to properly break down biogenic amines found in certain foods. Understanding the diverse group of amines is crucial, as their side effects can range from mild dietary intolerances to serious health problems caused by industrial exposure.

Agmatine is a naturally occurring polyamine that is present in various food sources, especially fermented items like wine and sake. This compound, synthesized from the amino acid L-arginine, also plays a role in cellular functions in humans and other living organisms.

According to research published in *Annals of Microbiology*, white wines often have lower concentrations of biogenic amines, including tyramine, compared to red wines. For those sensitive to these compounds, this information is key to finding out what wines are low in tyramine and enjoying a glass without the negative side effects.

According to scientific research, histamine levels can build up rapidly in perishable protein-rich foods, but fresh turkey is generally considered low in histamine. The simple truth of whether turkey contains a lot of histamine is complex and depends heavily on how it's handled after slaughter, not its inherent properties.

According to research from ResearchGate, dry-fermented sausages can have significantly higher histamine levels compared to cooked varieties. For those with histamine intolerance, the freshness and processing method of meat products, including chicken sausages, are critical factors in managing symptoms.

According to a study published in the *Journal of Agricultural and Food Chemistry*, avocados have been shown to contain significant levels of biogenic amines, including histamine. This is a critical factor for individuals managing histamine intolerance, as it directly relates to why are avocados high in histamine and can trigger adverse symptoms. The level of histamine is not static but changes depending on the fruit's ripeness and storage.