Histamine and Food Allergy

Histamine is synthesized via histidine decarboxylase (HDC) in wide types of immune cells and is involved in abundant physiologic and pathologic processes. Histamine is a mediator released during inflammatory reactions, such as food allergy. Food allergy is immunological reactions to 'fight off' specific allergens within food in susceptible individuals. The aim of this study is investigation of the histamine hemostasis and food allergy to discover the relationship between them. Analysis of data from multiple electronic databases such as Scopus, PubMed, Google Scholar and Science Direct were performed. Various criteria were applied to select the articles for inclusion. Food allergy reaction is divided to 4 types of the immune response. These reactions with different mechanisms cause increased concentrations of histamine. Histamine does various action in different tissue. The correct and timely diagnosis of food allergy can lead to reduction of the chemicals release and inhibit of abnormal reaction of the body. According to some studies, Measurement of N-methylhistamine (NMH) as the major metabolite of histamine may help to diagnose patients with food-allergen induced clinical symptoms.