Histamine Intolerance: These Triggers and Symptoms Are Often Overlooked
Laura Chrobok 10.06.2026
Many people suffer for years from headaches, palpitations, skin problems or digestive complaints without knowing the cause. The symptoms are often viewed separately — as a stress-related issue, a stomach problem or a skin condition. Only much later does it become apparent that the complaints repeatedly occur after certain foods are consumed.
In this article, we explain which symptoms are commonly associated with histamine intolerance, why red wine, cheese and tomatoes are repeatedly mentioned, and how affected individuals may recognise possible connections.
What Is Histamine?
Histamine is a naturally occurring signalling molecule that performs numerous functions in the body. It plays a role in immune reactions, inflammatory processes and various functions of the nervous system. Histamine also influences the dilation of blood vessels and therefore blood flow, which can contribute to symptoms such as skin flushing or sensations of heat.
What Is Histamine Intolerance and How Does It Present?
Under normal circumstances, the body breaks down excess histamine. In histamine intolerance, however, more histamine may accumulate than the body is able to metabolise.
Because histamine can affect multiple organ systems, symptoms often vary considerably from one person to another. Naturally, not everyone experiences all possible symptoms.
Commonly reported symptoms include:
· headaches
· migraine
· skin flushing
· itching
· hives
· palpitations
· dizziness
· bloating
· diarrhoea
· a blocked or runny nose
· sleep problems
(Maintz & Novak, 2007).
So, How Can You Tell If You Have Histamine Intolerance?
This is the real challenge. To this day, there is no single test that can definitively confirm histamine intolerance. As a result, healthcare professionals often focus on:
- recurring reactions after the consumption of specific foods
- food diaries and symptom journals
- ruling out other medical conditions.
Recent review articles point out that both the diagnosis and the definition of histamine intolerance remain subjects of ongoing scientific debate (Jochum, 2024).
Why Are Red Wine, Cheese and Tomatoes Considered Particularly Problematic?
Anyone who searches for “histamine intolerance” will repeatedly encounter the same foods. The longer foods are aged, fermented or stored, the more histamine may accumulate. Consequently, such products are frequently associated with histamine-related symptoms.
Foods most commonly mentioned include:
· red wine
· aged cheese
· sauerkraut
· smoked foods
· long-stored fish
· certain processed meats
·
vinegar-based
products
· tomatoes
(Maintz & Novak, 2007).
The Role of „DAO“ …
DAO stands for diamine oxidase. This enzyme is involved in the breakdown of histamine and is therefore frequently discussed in connection with histamine intolerance.
However, a low DAO level alone is not considered sufficient evidence of histamine intolerance. Symptoms and medical history also play an important role (Jochum, 2024).
Alternative Medicine and Naturopathy for Histamine Intolerance
In naturopathy, the primary focus is identifying individual triggers. The goal is to keep personal histamine exposure as low as possible and thereby reduce symptoms. Important measures include a low-histamine diet, food journals, stress reduction, adequate sleep and preparing foods as fresh as possible.
In addition, many affected individuals are interested in natural substances such as:
o Vitamin C, which has been discussed for decades in relation to histamine metabolism (Clemetson, 1980).
o Quercetin, which is being studied for its potential effects on mast cells and histamine reactions (Weng et al., 2012).
o Omega-3 fatty acids, which are frequently mentioned in connection with inflammatory processes and anti-inflammatory nutrition (Calder, 2017).
o Researchers are also investigating links between histamine metabolism and the microbiome (Schink et al., 2018), which is why probiotic nutrition may also be beneficial.
Conclusion: You Do Not Have to Simply Tolerate Histamine Intolerance!
Many people live with symptoms for years without understanding their cause. However, if headaches, palpitations, skin reactions or digestive problems repeatedly occur after certain foods, it may be worth taking a closer look at histamine intolerance.
The good news is that an individually tailored diet, food journals and the identification of personal triggers may help reduce symptoms significantly.
FAQ — Frequently Asked Questions About Histamine Intolerance
1. Do antihistamines help with histamine intolerance?
Antihistamines block certain histamine receptors and are primarily used to treat allergies. Some people with histamine intolerance also report relief from certain symptoms. However, they are not considered a causal treatment and do not replace investigating the underlying causes or adapting the diet.
2. How is histamine intolerance diagnosed?
There is currently no single laboratory test that can definitively diagnose histamine intolerance. Assessment therefore usually relies on symptoms, food diaries, symptom journals and the exclusion of other possible causes.
3. Why can I suddenly no longer tolerate red wine?
Red wine is one of the foods most frequently mentioned in connection with histamine intolerance. If you regularly experience symptoms such as headaches, palpitations, skin flushing or general discomfort after drinking red wine, it may be worth considering a possible connection.
4. Can histamine intolerance develop suddenly?
Yes. Many affected individuals report that symptoms appear seemingly out of nowhere, even though they had tolerated certain foods for years beforehand. Why this happens often cannot be clearly explained in individual cases.
5. Do histamine-rich foods have to be avoided for life?
Not necessarily. Individual tolerance can vary greatly from person to person. While some people react very sensitively, others can tolerate smaller amounts of certain foods without any problems.
Further information on this and many other topics can be found not only on our blog, but also in our “Medizinskandale” book series and the “Codex Humanus”, the fifth volume of which was recently published. Feel free to visit our online shop.
Sources:
· Maintz, L. & Novak, N. (2007): “Histamine and Histamine Intolerance,” American Journal of Clinical Nutrition.
· Jochum, C. (2024): “Histamine Intolerance: Symptoms, Diagnosis, and Beyond,” Nutrients.
· Clemetson, C. A. B. (1980): “Histamine and ascorbic acid in human blood,” Journal of Nutrition.
· Weng, Z. et al. (2012): “Quercetin is more effective than cromolyn in blocking human mast cell cytokine release and inhibits contact dermatitis and photosensitivity in humans,” PLoS One.
· Calder, P. C. (2017): “Omega-3 fatty acids and inflammatory processes: from molecules to man,” Biochemical Society Transactions.
· Schink, M. et al. (2018): “Microbial patterns in patients with histamine intolerance,” Journal of Physiology and Pharmacology.