Low-histamine diet - implementation rules and affected individuals
Max Müller
2026-03-23
8 min. read
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According to official statistics, histamine intolerance (a compound derived from the amino acid histidine) affects around 3-5% of the population, although it may occur in up to 15% of individuals. Due to the nonspecific symptoms, its diagnosis is difficult and can last for many years. The basis of treatment is the elimination diet - low-histamine. Which products should be taken into account and from which is it better to refrain during the diet? What is the typical duration of the diet?
What is histamine?
Histamine is classified as one of the biologically active amines and is produced by the transformation of the amino acid histidine, which is a fundamental component of proteins. Consequently, its abundant source is high-protein diet, especially processed through fermentation (the bacteria responsible for this process have the ability to convert histidine into histamine). Histamine performs multiple functions in the body and influences numerous organs and systems, including affecting the inflammatory response, expansion of blood vessels, production of bile, contraction of the pancreas, and secretion of mucus in the respiratory tract. It also acts as a neurotransmitter in the nervous system, affecting the processes of thermoregulation, hunger regulation, vigilance, and cognitive abilities and behavior.
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