{"id":35,"date":"2024-01-25T13:35:57","date_gmt":"2024-01-25T13:35:57","guid":{"rendered":"https:\/\/chronichives.com\/?p=35"},"modified":"2024-02-01T08:06:19","modified_gmt":"2024-02-01T08:06:19","slug":"histamine-restricted-diet","status":"publish","type":"post","link":"https:\/\/chronichives.com\/histamine-restricted-diet\/","title":{"rendered":"Histamine-Restricted Diet"},"content":{"rendered":"\n\n
Information on this page comes from Dietary Management of Food Allergies & Intolerances: A Comprehensive Guide, by Janice Vickerstoff Joneja. 1998. J. A. Hall Publications.<\/p>\n\n\n\n
Histamine occurs in food as a result of microbial enzymes converting the amino acid histidine (present in all proteins) to histamine. All foods subjected to microbial fermentation in the manufacturing process contain histamine. Included in this category are cheeses, fermented soy products, other fermented foods (e.g. sauerkraut), alcoholic beverages, and vinegar.<\/p>\n\n\n\n
Also See: Clear Nails Plus Reviews<\/strong><\/span><\/span><\/a><\/p>\n\n\n\n Foods exposed to microbial contamination also contain histamine in levels determined by the extent and rate of action of the microbes. Histamine levels reach a reactive level long before any signs of spoilage occur in the food. This characteristic has important implications in finfish, where bacteria in the gut are particularly active in converting histidine to histamine. The longer the fish remains ungutted, the higher the levels of histamine in the flesh.<\/p>\n\n\n\n Some foods such as eggplant and spinach contain high levels of histamine naturally. In addition, several food additives such as azo dyes and preservatives mediate the release of histamine.<\/p>\n\n\n\n Some of these chemicals such as benzoates occur naturally in foods, especially fruits, and may have the same effect as the food additive in releasing histamine.<\/p>\n\n\n\n The histamine-restricted diet excludes all foods known to contain high levels of histamine or to contain chemicals that can promote the physiological release of histamine. The foods most commonly reported to induce urticaria are shellfish, fish, eggs, nuts, chocolate, berries, tomatoes, cheese, milk, and wheat.<\/p>\n\n\n\n Foods reported to release histamine directly from mast cells are uncooked egg whites, shellfish, strawberries, tomatoes, fish, chocolate, pineapple, and alcohol.<\/p>\n\n\n\n Foods containing histamine\u2014Aged protein-containing foods and fermented foods commonly have increased histamine levels.<\/p>\n\n\n\n Foods reported to be high in histamine are fermented cheeses (e.g. Camembert, Brie, Gruyere, Cheddar, Roquefort, Parmesan), brewer\u2019s yeast, shellfish, many finfish, canned fish, tomato, spinach, red wine (especially Chianti), beer, unpasteurized milk (e.g., cow, goat or human milk), chicken, dry pork sausage, beef sausage, ham, chocolate, fermented soy products, and all fermented vegetables, such as sauerkraut. This diet excludes all<\/span>:<\/p>\n\n\n\n Back to top of page<\/a><\/p>\n\n\n\n Do not eat the following food during the 4-week trial elimination period.<\/p>\n\n\n\n Note: Many medications and vitamin pills contain these additives, especially colors. Ask the pharmacist to recommend additive-free supplements and medications.<\/p>\n\n\n\n
Back to top of page<\/a><\/p>\n\n\n\nFrom the Urticaria Chapter<\/span><\/h3>\n\n\n\n
Back to top of page<\/a><\/p>\n\n\n\nAllowed\/Restricted Foods<\/h3>\n\n\n\n
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Type of Food<\/span><\/strong><\/td> Foods Allowed<\/span><\/strong><\/td> Foods Restricted<\/span><\/strong><\/td><\/tr> Milk and dairy<\/td> Plain milk
Ricotta cheese<\/td>All prepared dairy products made with restricted ingredients
All cheese
All yogurt
Buttermilk<\/td><\/tr>Breads and cereals<\/td> Apricot
Cherry
Cranberry
Current
Date
Loganberry
Nectarine
Orange
Papaya (pawpaw)
Peach
Pineapple
Prunes
Plums
Raisins
Raspberries
Strawberries
Fruit dishes, jams, juices made with restricted ingredients<\/td>Products made with:
Anise
Artificial colors
Artificial flavors
Bleached flour
Cheese
Chocolate
Cinnamon
Cloves
Cocoa
Margarine
Preservatives
Restricted fruits
Some jams, jellies
Any food made with or cooked in oils with hydrolyzed lecithin, BHA, BHT
Commercial pie, pastry, and fillings
Baking mixes
Dry dessert mixes<\/td><\/tr> <\/td> Breakfast cereals made with allowed foods, including:
All plain grainsPlain oats and oatmeal
Plain cream of wheatPuffed rice and wheat
Plain crackers with allowed ingredients:
Grissol Melba toast
Ry Vita Rye Krisp
Wasa light or golden crackers<\/td>All others<\/td><\/tr> <\/td> Plain pasta<\/td> All packaged rice and pasta meals<\/td><\/tr> Vegetables<\/td> All pure fresh and frozen vegetables and juices except those listed<\/td> Eggplant
Pumpkin
Sauerkraut
Spinach
Tomato and all tomato products
All vegetables prepared with restricted ingredients<\/td><\/tr>Fruits<\/td> Apple
Banana
Cantaloupe (rockmelon)
Figs
Grapefruit
Grapes
Honeydew
Kiwi
Lemon
Lime
Mango
Pear
Rhubarb
Watermelon
Fruit dishes made with allowed ingredients<\/td>Apricot
Cherry
Cranberry
Current
Date
Loganberry
Nectarine
Orange
Papaya (pawpaw)
Peach
Pineapple
Prunes
Plums
Raisins
Raspberries
Strawberries
Fruit dishes, jams, and juices made with restricted ingredients<\/td><\/tr>Meat, poultry and fish<\/td> All pure, freshly cooked meat or poultry<\/td> All fish and shellfish
All processed meats
All leftover cooked meats<\/td><\/tr>Eggs<\/td> All plain, cooked egg<\/td> All prepared with restricted ingredients
Raw egg white (as in some eggnog, hollandaise sauce, milkshake)<\/td><\/tr>Legumes<\/td> All plain legumes except that listed opposite
Pure peanut butter<\/td>Soy beans
Red beans<\/td><\/tr>Nuts and seeds<\/td> All plain nuts and seeds<\/td> All with restricted ingredients<\/td><\/tr> Fats and oils<\/td> Pure butter
Pure vegetable oil
Homemade salad dressings with allowed ingredients
Lard and meat drippings
Homemade gravies<\/td>All fats and oils with color and\/or preservatives
Hydrolyzed lecithin
Margarine
Prepared salad dressings with restricted ingredients
Prepared gravies<\/td><\/tr>Spices and herbs<\/td> All fresh, frozen, or dried herbs and spices except that listed opposite<\/td> Anise
Cinnamon
Cloves
Curry powder
Hot paprika
Nutmeg
Seasoning packets with restricted ingredients
Foods labeled “with spices”<\/td><\/tr>Sweeteners <\/td> Sugar
Honey
Molasses
Maple syrup
Corn syrup
Icing sugar
Pure jams, jellies, marmalades, conserves made with allowed ingredients
Plain artificial sweeteners
Homemade sweets with allowed ingredients<\/td>Flavored syrups
Prepared dessert fillings
Prepared icings, frostings
Spreads with restricted ingredients
Cake decorations
Confectionary
Commercial candies<\/td><\/tr>Miscellaneous<\/td> Baking powder
Baking soda
Cream of tartar
Plain gelatin
Homemade relishes with allowed ingredients<\/td>All chocolate and cocoa
Flavored gelatin
Mincemeat
Prepared relishes and olives
Soy sauce
Miso
Commercial ketchup
Gherkin pickles
Most commercial salad dressing<\/td><\/tr>Beverages<\/td> Plain milk
Pure juices of allowed fruits and vegetables
Plain and carbonated mineral water
Coffee
Alcohol: plain vodka, gin, white rum<\/td>Flavored milk
Fruit juices and cocktails made with restricted ingredients
All other carbonated drinks
All tea
All drinks with “flavor” or “spices”
Beer
Wine
Cider
All other alcoholic beverages<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\nHistamine Restricted Diet for Control of Urticaria\/Angioedema<\/h3>\n\n\n\n
Meat\/Poultry\/Fish<\/h4>\n\n\n\n
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Milk and Milk Products<\/h4>\n\n\n\n
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Fruits and Vegetables<\/h4>\n\n\n\n
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Food Additives<\/h4>\n\n\n\n
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Seasonings<\/h4>\n\n\n\n
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Miscellaneous<\/h4>\n\n\n\n
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