- Biogenic amines: occurrence and effect
- Biogenic amines: indicators and risks
Do you also belong to the people who suffer from diarrhea, flatulence, headache or even shortness of breath after drinking wine, cheese or fish? The cause of these complaints can be so-called biogenic amines. Biogenic amines are metabolic products that occur naturally in human, plant and animal cells. The most important representative of biogenic amines is histamine.
In addition to histamine belong to the group of biogenic amines:
Histamine as a mediator of the immune system
On the one hand, biogenic amines are produced in our body and perform important functions. The most important representative is that histamine, which in particular has a significance as a mediator (mediator substance) of the immune system. It also plays an important role in the gastrointestinal tract, for example in the regulation of gastric acid production, and in the central nervous system, among other things in the regulation of the sleep-wake rhythm. Histamine is produced by the body and stored in the mast cells. Mast cells are cells of the body's immune system. Under certain conditions, a release of histamine from the mast cells, for example, in inflammation. Depending on the severity of the reaction, reddening of the skin, runny nose, itching, nausea, vomiting, stomach cramps, headache, migraine, increase of the heart rate, lowering of blood pressure and circulatory problems up to collapse may occur.
Allergy or intolerance?
Although the symptoms are very similar, the reaction of the immune system to the biogenic amines is still not comparable to an allergic reaction and therefore belongs to the food intolerances or pseudoallergies. This refers to a non-allergic hypersensitivity (intolerance reaction) to food or food ingredients.
Biogenic amines are available daily on the menu
On the other hand, biogenic amines can also be supplied from the outside by food. They are natural ingredients of foods that we consume daily. These include:
- Milk, cheese
- different vegetables.
The content in unprocessed animal and vegetable foods is, however, usually very low. Only certain methods of food processing increase the content of biogenic amines.
Accompanying substances in food ripening
Biogenic amines are formed from the smallest building blocks of proteins, the amino acids (for example, histidine). Microorganisms (bacteria) are usually involved in this process. Accordingly, high levels of biogenic amines are found in foods produced by ripening or fermentation using microorganisms. These include, for example, certain cheeses, raw sausage, red wine and sauerkraut. In addition, the following foods also contain biogenic amines: chocolate, bananas, pineapple, avocado, tomatoes, eggplant, walnuts, fish and shellfish. A list of different foods with a high content of biogenic amines can be found here:
|Biogenic amine||Occurrence in food|
Yeast extract, soy sauce, tomato ketchup, dry yeast
Fish and fish products
Sauerkraut, spinach, vinegar, eggplant, cep, morels
Cheese (especially mature cheese)
Meat products (salami, Mettwurst, Teewurst, smoked ham, etc.)
|phenylethylamine||Chocolate, various cheeses (especially Gouda and Stilton), red wine|
|serotonin||Walnuts, bananas, pineapple, tomatoes, avocado, prunes, squid|
Ripened cheese, salami, pork sausage, liver, pickled herring, canned fish
Oranges, raspberries, pineapple, peanuts, yeast, curry powder, soy sauce
Wine, cola drinks, coffee beans, chocolate
Modified to: Wolter F, Bischoff SC (2003): Food Intolerance and Food Allergy. In: Stein J, Jauch K-W (ed.) Practical Guide clinical nutrition and infusion therapy. Springer-Verlag Heidelberg, S. 797-809.