Special Issue "Unfolding New Evidence on Histamine Intolerance"
Deadline for manuscript submissions: 31 January 2022.
Interests: dry-fermented sausages, biogenic amines, histamine, histamine intolerance, DAO
Interests: functional foods; bioactive compounds; food safety; food intolerances; biogenic amines; histamine; histamine intoxication; histamine intolerance; diamine oxidase (DAO) enzyme; tyramine; putrescine; cadaverine; polyamines; amino acid decarboxylase; fermentation; food-drug interactions
Histamine intolerance, also referred to as enteral histaminosis or sensitivity to dietary histamine, is a non-immune-mediated adverse reaction to food that arises from a reduced histamine degradation capacity in the intestine. Although the first scientific references to histamine intolerance date from the end of the 20th century, it is significant that almost 80% are from the last decade, reflecting the growing interest of researchers in this disorder.
A deficit of diamine oxidase (DAO), the primary enzyme responsible for scavenging histamine from food at the intestinal level, is recognized as the main etiologic factor that leads to histamine intolerance. This enzymatic deficit may have a genetic, pathological, or pharmacological origin, which causes the accumulation of histamine in plasma and the subsequent appearance of non-specific gastrointestinal and extraintestinal symptoms.
Currently, there is no consensual diagnostic algorithm for histamine intolerance and the treatment management is limited to the strict avoidance of dietary histamine and DAO enzyme supplementation. Recent and ongoing trials are focused on the study of the efficacy of low-histamine diets and/or DAO supplementation in the preventive treatment of symptoms, as well as on the potential link of this intolerance with other functional gastrointestinal disorders. Moreover, the potential role of microbiota in the pathophysiology of histamine intolerance needs to be elucidated.
The aim of this Special Issue is to review and unfold new evidence on the etiology, clinical presentation, diagnosis, and treatment of histamine intolerance. Articles dealing with strategies to control the occurrence of histamine and other biogenic amines in foods, as well as analytical methods to detect the presence of these compounds, are also within the scope of this Special Issue.
Dr. Mariluz Latorre-Moratalla
Dr. Oriol Comas-Basté
Prof. Dr. M. Carmen Vidal-Carou
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- histamine intolerance
- food intolerance
- diamine oxidase (DAO)
- DAO deficit
- low-histamine diet
- DAO supplementation
- clinical manifestations
- biogenic amines