Biogenic amines can also occur as decomposition products in bacterially spoiled foods. This is of particular concern in fish and fish products. These contain easily degradable proteins with high levels of the amino acid histidine. Histamine levels >1000 mg/kg are sometimes detected in spoiled tuna and mackerel in particular. Poisoning symptoms can be expected from spoiled fish at histamine levels as low as 400-500 mg/kg.
Are biogenic amines fundamentally harmful?
Biogenic amines are harmless to humans in low concentrations. The human organism has enzymes, so-called mono- and diaminooxidases, which break down the amines. Normally, excessive intake rarely occurs. Therefore, if there are no known problems, there is no reason to omit particular foods. However, under certain conditions and when higher concentrations are ingested, toxic effects can occur, usually in the form of allergies, migraines, gastrointestinal complaints, poisoning or diseases of the nervous system. For example, biogenic amines can be responsible for triggering migraine attacks. Tyramine and phenylethylamine in particular, which are found in high concentrations in red wine and cheese, seem to play a major role here.
For whom can biogenic amines be harmful?
In sensitive individuals, consumption of foods with high concentrations of biogenic amines may cause intolerance reactions. Particular sensitivity to biogenic amines exists in people with increased histamine uptake/production and/or decreased histamine breakdown. For example, a deficiency of the histamine-degrading enzyme diaminooxidase can lead to reduced degradation. About 1 to 3% of people in Germany suffer from this so-called histamine intolerance. Furthermore, the intake of drugs with a blocking effect on the aminooxidases(e.g. some psychotropic drugs leads to increased histamine concentrations in the body.
Diet in hypersensitivity to biogenic amines.
If hypersensitivity to biogenic amines is established, you should follow these recommendations:
- Consume food as fresh as possible.
- Keep leftovers well wrapped, refrigerated and only for a short time.
- Eat only very fresh fish or avoid fish and shellfish.
- Avoid or limit the consumption of long aged hard cheese, raw sausage and raw ham, avocado, nuts, berries, bananas.
- Enjoy foods made by microbial fermentation such as beer and sauerkraut with caution.
- Consume alcoholic beverages only in moderation, as the histamine effect is disproportionate when alcohol is consumed at the same time.
- Limit the consumption of other biogenic amines, such as the amines putrescine and tyramine present in cheese and red wine, as these can block the histamine-degrading enzyme diaminooxidase in the intestine.
- If you take medications, clarify whether they have an interfering effect on histamine degradation.
Conclusion
Biogenic amines are in our diet every day, usually without causing problems to people. People with hypersensitivity to biogenic amines, on the other hand, may develop symptoms very similar to those of an allergic reaction after eating foods with high concentrations of these substances. These people should minimize their intake of biogenic amines through food.
