Food classes rich in histamine:
(1) cheese (see below)
(2) preserved meats (see below)
(3) wine or wine vinegar (see below)
(4) beer
(5) vegetables (see below)
(6) fish (see below)
Factors increasing the amount of histamine:
(1) fermentation using bacteria or yeast
(2) putrefaction
Cheese that may be rich in histamine:
(1) Camembert
(2) Cheddar, especially aged
(3) Emmental
(4) Gouda
(5) Parmesan
(6) Swiss
Preserved meats:
(1) fermented ham
(2) fermented sausage
(3) salami
Wine products
(1) red wine
(2) white wine
(3) champagne
(4) wine vinegar
Vegetables:
(1) spinach
(2) egglant
(3) sauerkraut
(4) tomato ketchup
Fish (may be associated with scombroid fish poisoning):
(1) scombroid: tuna, mackerel, bonito
(2) nonscombroid: sardines, bluefish, anchovies, mahimahi, salmon, herring, amberjack
The amount of histamine in a food can be measured, confirming or excluding it as a source of histamine exposure.
