Gluten
Gluten is a mixture of plant proteins found in certain grains. In dough, it acts as a “binder” that gives it elasticity and lightness.
Gluten itself is not a histamine, nor is it a typical histamine liberator; however, according to SIGHI standards, it can trigger adverse reactions (e.g., bloating) in patients with histamine intolerance (HIT). This is primarily because gluten-rich foods, such as wheat and barley, often contain higher amounts of other biogenic amines and glutamate, which place a burden on the same enzymatic pathways in the body; furthermore, they may contribute to increased intestinal permeability or irritate the digestive tract, which secondarily exacerbates the symptoms of HIT. Therefore, when following a strict low-histamine diet, it is recommended to limit the consumption of gluten-containing grains during the initial phase and monitor individual tolerance, or choose better-tolerated alternatives as needed.
Related terms
Temporary exclusion of foods with a high histamine content to determine the body's reactions and subsequent gradual inclusion.
Limiting histamine-rich foods and histamine-releasing substances for people with histamine intolerance.
The gradual inclusion of foods with a higher histamine content back into the diet after the elimination period.