Clinical Medicine VII. (Poster discussion will take place in the Aula during the Coffee Break)
Introduction: Histamine is a biogenic amine present in the human body and various foods. Biogenic amine intolerance results from an imbalance between the exogenic or accumulated endogenic histamine and the capacity for its degradation. The signs and symptoms are variable, typically affecting the skin and the gastrointestinal tract. Patients may (mis)interpret symptoms associated with ingested histamine as indicators of a food allergy.
Aim: This study aimed to describe the characteristics of patients with symptoms suggestive of intolerance to biogenic amines.
Methods: In this prospective study, adult (≥18 years) patients were examined at the Allergology Outpatient Unit of the Dept. of Dermatology, Venereology, and Dermatooncology, Semmelweis University, Budapest. The examination included a detailed medical history, physical examination, and the measurement of allergen-specific serum IgE levels when necessary.
Results: The data of 337 patients were analysed. Patients were typically referred by general practitioners (44.5%) and dermatologists (34.4%). The proportion of women (73%) was high, with a mean age of 45 years. Urticaria was the most common among the clinically confirmed dermatological diagnoses (55.5%). The most frequently reported gastroenterological comorbidity was reflux/GERD and antrum/corpus gastritis. Cocoa/chocolate, eggs, smoked meat, banana, and cheese should be highlighted among the biogenic amine-containing foods that provoked symptoms.
Conclusion: The authors reviewed the data of 337 adults diagnosed with histamine/biogenic amine intolerance in the first Hungarian non-questionnaire-based but physician-confirmed study. Despite conflicting views surrounding the topic of biogenic amine intolerance, it is essential to know more about this type of food adverse reaction as it affects many patients. The present study sought to contribute to this by exploring the characteristics of the patient group in more detail.
Funding: Supported by the ÚNKP-21-II-3 New National Excellence Program of the Ministry for Innovation and Technology from the source of the National Research, Development and Innovation Fund