Histamine
Some foods are naturally rich in histamine, one of the chemicals produced by the mast cells (see page 15) and responsible for some of the unpleasant effects of allergic reaction. Histamine is produced in foods that have been allowed to ferment, such as cheese, or in well-ripened foods, such as salami and sausages – especially if they are not kept very cool. Certain fish, particularly those of the mackerel family, also produce histamine if they are kept in too warm conditions. The symptoms that can be caused by histamine include vomiting, nausea, diarrhoea, rashes, headaches and reddening of the skin. These are due to a reaction to high levels of histamine acting directly on the body, not to an allergic reaction.
Other Chemicals in Foods
Histamine is a ‘vasoactive amine’, a type of chemical that affects the blood vessels. Other vasoactive amines – particularly tyramine, phenylethylamine and octopamine – are found in many foods and can cause direct adverse reactions – notably headaches and migraine, but also flushing and urticaria. Like histamine, tyramine is present in cheeses, and fermented and pickled foods. Other foods high in vasoactive amines include yeast extract, chocolate, bananas, avocados, wine and citrus fruits.
Another, more familiar, chemical, that is present in foods and can cause adverse reactions, is caffeine. It is found in tea and coffee, and in lower doses in chocolate and cola drinks. Some painkillers also contain caffeine. Caffeine can affect some individuals more than others. It is a powerful drug that affects the nervous system and can induce a wide range of symptoms
Eating too much fruit can also be the cause of adverse food reactions, such as diarrhoea and stomach pain. Many fruits are naturally laxative. Some are well known, such as prunes, figs or rhubarb, but many others can also have this effect, especially if eaten in large quantity.
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