How Processed Foods Affect Histamine Levels and Biogenic Amines

Feb 124 min read

Introduction

Histamine is not the only biogenic amine found in food—others like tyramine, putrescine, and cadaverine also play a role in food chemistry and human health. While histamine intolerance is increasingly recognized, the impact of these other biogenic amines remains underexplored.

A 2024 study, Production and Transformation of Biogenic Amines in Different Food Products (PubMed), examines how biogenic amines form, how food processing affects their levels, and what this means for consumers—especially those sensitive to histamine.

In this article, we break down the study’s findings, the risks of biogenic amines in food, and what you can do to minimize exposure.

Silver fish lie in a blue bucket, contrasting with the blue background. The scene conveys a fresh and calm atmosphere. — **Fresh fish in a bucket, a reminder of the importance of proper storage to prevent the production of spoilage indicators like putrescine and cadaverine.**

What Are Biogenic Amines?

Biogenic amines are naturally occurring compounds produced by microbial activity during food fermentation, spoilage, or aging. While they are present in many foods, excessive intake can trigger adverse reactions, especially in people with histamine intolerance.

The most well-known biogenic amines include:

Histamine – Found in aged cheese, fermented foods, fish, and processed meats.
Tyramine – Present in aged cheeses, cured meats, and some alcoholic beverages.
Putrescine & Cadaverine – Indicators of food spoilage, often found in aged or poorly stored meat and fish.
Spermidine & Spermine – Found in mushrooms, aged meats, and some grains, with mixed effects on health.

Why does this matter?

🔬 Some biogenic amines, like histamine and tyramine, can trigger severe symptoms in sensitive individuals.

🦠 Bacterial contamination or fermentation can significantly increase amine levels in food.

🚨 Poor food storage conditions allow amines to accumulate, leading to potential toxicity.

How Do Biogenic Amines Form in Food?

Biogenic amines are produced by bacteria during food processing, fermentation, and storage. The study highlights key factors that influence their formation:

1️⃣ Fermentation & Aging

✅ Controlled fermentation (yogurt, sauerkraut) can be safe if done correctly.

❌ Aged cheeses, fermented meats, and wine can have unpredictable biogenic amine levels.

2️⃣ Microbial Contamination

🦠 Spoilage bacteria (Enterobacteriaceae, Lactobacillus) contribute to high amine levels.🚫 Hygiene and proper storage are critical in preventing contamination.

3️⃣ Food Storage & Temperature

🌡 Warmer temperatures promote bacterial growth and amine production.🧊 Refrigeration slows amine formation but doesn’t eliminate it.

4️⃣ Processing Methods

🔬 The study found that smoking, curing, and drying meats increases histamine and tyramine levels.⚗ Pasteurization and freezing can help reduce amine production.

Health Risks of Biogenic Amines

While healthy individuals can usually metabolize biogenic amines, people with histamine intolerance or reduced diamine oxidase (DAO) enzyme activity may experience:

⚠ Histamine Toxicity ("Scombroid Poisoning") – Severe flushing, headaches, nausea, rapid heart rate (common in spoiled fish).

⚠ Tyramine Sensitivity ("Cheese Effect") – High tyramine levels can cause dangerous blood pressure spikes in people on MAOI medications.

⚠ Gut Dysbiosis & Inflammation – Excess biogenic amines may contribute to intestinal inflammation and disrupt the microbiome.

Key takeaway: Not just histamine—other amines can also trigger adverse reactions, making food choices important for sensitive individuals.

How to Minimize Biogenic Amine Exposure

The study outlines several ways to reduce biogenic amine intake and lower the risk of symptoms:

1️⃣ Choose Fresh Foods Whenever Possible

✅ Opt for fresh meats, fish, and dairy over aged or processed versions.

✅ Buy small quantities and consume them quickly to limit amine accumulation.

2️⃣ Store Food Properly

🧊 Keep perishable foods refrigerated (below 4°C / 39°F).🚫 Avoid leaving high-protein foods at room temperature for extended periods.

3️⃣ Read Labels on Fermented & Aged Foods

✅ Look for quality control in fermented foods (yogurt, kombucha).❌ Minimize aged cheeses, cured meats, and wines if you are sensitive.

4️⃣ Consider DAO Enzyme Support

💊 DAO supplements may help break down histamine but won’t affect tyramine or other amines.

📊 This study suggests that dietary adjustments remain the best strategy for reducing symptoms.

Study Limitations

While this study provides valuable insights, it has some limitations:

📉 Variability in Biogenic Amine Content – Amine levels differ based on food type, bacteria strains, and processing conditions.

🔬 No Direct Human Trials – The study focuses on food chemistry, not clinical outcomes in people with histamine intolerance.

🧩 Interaction with Gut Microbiome Not Explored – Further research is needed on how different gut bacteria influence biogenic amine metabolism.

Despite these limitations, this research reinforces the need for better awareness of food processing and storage to minimize amine-related symptoms.

Final Thoughts on the Ways Which Processed Foods Affect Histamine Levels

This 2024 study highlights that histamine intolerance is not just about histamine—other biogenic amines also contribute to food reactions.

By understanding how amines form in food and how processing affects their levels, individuals can make smarter dietary choices to reduce symptoms.

For those sensitive to histamine and other amines, fresh, properly stored foods remain the safest option.