Fermentation
The process by which microorganisms convert substances. It is key in HIT because it increases the histamine content of food.
Fermentation is a metabolic process in which microorganisms (bacteria, yeast) convert carbohydrates into other substances such as alcohols or organic acids. In the context of histamine intolerance, this process is essential because during fermentation, biogenic amines, including histamine, are produced by bacteria present in the food. Foods that have been fermented (e.g. mature cheeses, sauerkraut, wine, beer) can therefore contain higher levels of histamine, which is problematic for people with HIT.
Related terms
An independent non-profit organization (Schweizerische Interessengemeinschaft Histamin-Intoleranz) that specializes in research, education and support for people suffering from histamine intolerance (HIT) and related disorders of mast cell metabolism.
Medications that prevent histamine from binding to receptors. However, they do not break histamine down; they only blunt its effect. In this way, they differ from DAO supplementation.
A build-up of histamine in the body from various sources that exceeds tolerance and triggers symptoms.
The moment a mast cell empties its storage vesicles and releases histamine and other inflammatory substances into its surroundings. This can be triggered by an allergen, but also by medication, heat, or stress.
The amount of histamine the body can still break down without issues. It is not fixed and changes from day to day depending on health, medications, hormones, and stress.