Fermentation
The process by which microorganisms convert substances. It is key in HIT because it increases the histamine content of food.
Fermentation is a metabolic process in which microorganisms (bacteria, yeast) convert carbohydrates into other substances such as alcohols or organic acids. In the context of histamine intolerance, this process is essential because during fermentation, biogenic amines, including histamine, are produced by bacteria present in the food. Foods that have been fermented (e.g. mature cheeses, sauerkraut, wine, beer) can therefore contain higher levels of histamine, which is problematic for people with HIT.
Související pojmy
The inability of the body to properly break down histamine, which leads to its excessive accumulation and manifestations.
Substances that release histamine from cells, worsening the symptoms of HIT.
A build-up of histamine in the body from various sources that exceeds tolerance and triggers symptoms.
An independent non-profit organization (Schweizerische Interessengemeinschaft Histamin-Intoleranz) that specializes in research, education and support for people suffering from histamine intolerance (HIT) and related disorders of mast cell metabolism.
Immune system cells that release histamine and other mediators in response to HIT triggers.