Intolerance and food histaminosis What are and how they should act ?

Written by: Dr. Félix López Elorza
Edited by: Top Doctors®

¿What is a food intolerance?

We define it as“lost health by continued moderate food consumption in good condition" ;, so fall outside this concept the toxic reactions or due to very heavy meals. The concept is intuitively as wide as diffuse but in my point of view is essential to know the mechanism by which health is lost and symptoms appear. In our experience we have very proven and supported bibliographically the symptoms assessed in this process are histamine, although any of them punctually may be caused by other reasons.

¿That is a non-allergic food histaminosis ( HANA ) ?

Well is an excess of histamine in tissues caused by moderately eat foods that act on the patient as histamin-eluting and this does not depend on food, but the patient. All foods containing greater or lesser extent histamine, but this is not the cause of the disease. The same food can be tolerated by some people and not for others regardless of histamine content.

¿There are foods that would have to be banned from entry into these processes?

At first not and did not seem right to remove food empirically because if there is no overall improvement then we started having to diagnose manipulated diets and this may initially complicate the process. In his day inform you that in these processes the milk was present in ninety-two percent of patients, but only milk as the only responsible only occurred in less than one percent of patients. This was really murmured back in 1985 but time has given us reason and have now moved to demonize dairy removing them without judgment, this practice does not seem appropriate.

¿The diet food histamin-releasing is the only treatment?

The only effective treatment is to avoid release of histamine, if this is released by a food because you have to remove the food and where three because you have to remove the three foods because chronic illness causing foods, however there other factors like stress are also releasing histamine and although not responsible for the chronic disease may hinder the timely evolution.

The management of an affected patient is not allergic food histaminosis very laborious for both the physician and for the patient and for the laboratory diagnosis. The patient usually is affected by many symptoms, has gone through several specialties and has used several symptomatic remedies with much consumption of drugs that have generally had limited performance, therefore, the work of the physician is to be very informative and leisurely because in the end process the patient has to make the sacrifice of a diet and for that to be convinced.

Our process includes attention all these points and when things are done well, in our experience, about ninety-six percent of patients developing well and what is also important, after thirty-four years 3-4 % non-evolution also know the causes.

*Translated with Google translator. We apologize for any imperfection

By Dr. Félix López Elorza
Clinical analysis

Dr. Lopez Elorza, specialist in Clinical Analysis, is a benchmark in the histaminosis statewide in histaminosis, p ionero in the diagnosis and monitoring of foodborne illness (food histaminosis). With over 30 years of experience, and n it is currently the co - owner of the laboratory Lab-South and is the head of the Laboratory of Hospital Victoria Eugenia, both centers in Seville. In addition, he is the president of the Andalusian Society for the Study of food intolerances.



*Translated with Google translator. We apologize for any imperfection

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