Swiss Interest Group Histamine Intolerance (SIGHI) www ...

1 Compatibility list for diagnostic and thera-peutic elimination diet at histaminosis (mast cell activity syndrome MCAS, mastocytosis, Histamine Intolerance ), compiled from vari-ous sources and based on experience reports Compatibility scale Lactose 0 Free from lactose 1 Low lactose content or may sometimes contain lactose depending on the recipe 2 Medium lactose content. Try out acceptable amount. 3 High lactose content - No general statement possible ? Insufficient or contradictory information Gluten 0 Gluten-free 1 May contain gluten 3 Contains gluten - No general statement possible ? Insufficient or contradictory information Histamine 0 Well tolerated, no symptoms expected at usual in-take 1 Moderately compatible, minor symptoms, occa-sional consumption of small quantities is often tol-erated 2 Incompatible, significant symptoms at usual intake 3 Very poorly tolerated, severe symptoms - No general statement possible ?

2 Insufficient or contradictory information The specifications apply only for the pure foods with no additives! For example, it applies only for pure natural cream, but not for cream with addi-tives. Additives are sometimes also hidden in sta-ple foods where you would not expect them. Therefore, please always read the list of ingredi-ents on the packaging. Mechanisms affecting Histamine metabolism The list serves as a rough guide for the assess-ment of the Histamine potential, for the dose-dependent and partly individually different com-patibility, which is influenced by various mecha-nisms. The reason for the incompatibility is spec-ified in the list with the following letters: H!: Highly perishable, rapid formation of Histamine ! H: High Histamine content A: Other biogenic amines L : Liberators of mast cell mediators (= Histamine liberators) B: Blocker (=inhibitors) of diamine oxidase or of other Histamine degrading enzymes Not all foods are equally intolerable for all con-cerned, depending on the individual physical causes of histaminosis.

3 Some respond to libera-tors stronger than for Histamine , and vice versa. We recommend to strictly follow our compatibil-ity list in the first 4-6 weeks. Then start to care-fully try out in what quantities you tolerate these forbidden foods regarding your individual sensi-tivity. This prevents you from unnecessary re-strictions of your nutritional habits in the long term. Swiss Interest Group Histamine Intolerance (SIGHI) | Food Compatibility List Sort order: alphabetic, with categories. Updated: 2016-04-01 How to assess the Histamine potential of com-pound products Generally, only basic food ingredients and addi-tives are listed here. Rule of thumb to estimate the Histamine potential of complete meals or other compound products and preparations: When all ingredients are tolerated, and the product is not microbially fermented or matured, then the prod-uct is safe as long as it is in a very fresh state and not perished.

4 Otherwise, you either have to consider it as incompatible or you have to try out in what quantities you can tolerate it at your indi-vidual tolerance threshold. Many products, such as wine, cheese, meat prep-arations, etc. can vary considerably in their hista-mine content depending on variety, manufac-turer and batch. The transition between "acceptable" and "incom-patible" is fluently and dose-dependent in some incompatibilities ( Histamine , lactose, fructose). The severity varies individually and may also de-pend on the current daily condition. A sharp dis-tinction between acceptable and incompatible foods is not possible, but it is a matter of experi-ence of the individual concerned. The list is not exhaustive and contains some un-certainties. It is periodically adapted to our cur-rent state of knowledge. Therefore, please replace this version regularly by the most recent version on the website. Diet instructions For detailed diet instructions and other supple-mental information that may be crucial for the success of the diet, please visit our websites: This information cannot replace a doctor's visit.

5 It is only intended to support and complement the doctor-patient relationship. Disclaimer The use of this information is at your own risk. No liability can be accepted for direct damages and consequential damages of any kind. Copyright This list is subject to copyright. The free reproduc-tion and distribution of this version in an unal-tered form is permitted. The commercial use of the information requires the written permission of the author. The latest original version is availa-ble free of charge and can be downloaded from the SIGHI site. Copyright by Heinz Lamprecht, SIGHI SIGHI, food list, page 1 Updated: Your own ratingCompatibilityHistamineOther aminesLiberatorBlockerIngredientsRemarks Animal foodsEggs2 Legg whiteMast cell activating especially raw, but even cooked0egg yolk2 Leggs, chicken egg, whole eggYolk is compatible. Egg white is mast cell activating especially raw, but even eggs0quail's eggDairy products2HA?

6 Blue cheeses, mold cheeses1 HAButter: cultured butter, mildly soured butterMay contain small amounts of Histamine . Usually well : sweet cream butterSweet cream butter is the normal butter, not fermented with (slightly sour, starting to ferment)Lactic acid fermentation2 HAcheddar cheese2 HAcheese made from unpasteurised "raw" milkDepending on hygiene. Higher risk than for cheese made from pasteurized milk3 HAcheese: hard cheese, all well matured cheeses0cream cheeses (means: very young cheeses), plain, without additives0cream, sweet, without additivesTolerated if unfermented. Always check for additives. Mostly contains intolerated thickeners or stabilizers, E407, E410!0curd cheese0?ewe's milk, sheep's milk0farmer's cheese (a type of fresh cheese) 1 HAFeta cheese2 HAFontina cheese0 Geheimratskaese, Geheimrats cheese0?goat's milk, goat milk0 Gouda cheese (young)Eat small quantities cheese, old1 HAkefir, keefir, kephir0 Mascarpone cheese1H?milk, lactosefreeSometimes well tolerated, sometimes slightly worse tolerated than regular , pasteurisedMilk may be incompatible, as long as the bowel is still , UHTUHT = ultra-high temperature processing, ultra-heat treatment1?

7 ?milkpowderSometimes well tolerated, sometimes cheeses, mould cheeses0 Mozzarella cheese2 HAprocessed cheese2 HAproducts made from unprocessed (raw) milk0quark2 HARaclette cheese0H!??raw milkPerishable due to higher bacterial count. Use only made cheese preparations (with other/further ingredients)Depending on the ingredients and freshness0 Ricotta cheese2 HARochefort cheese2 HARoquefort cheese0?sheep's milk, sheep milk1 HsourcreamLactic acid fermentation! Slightly Histamine containing0whey1H?yoghurt (natural yoghurt)Varies by productMeat0H!beef (fresh)0H!chicken3HA?dried meat (any kind)3HA?dry-cured ham0H!duck2H!Lentrails1H?gameMostly matured meat, but fresh wild boar is well tolerated. SIGHI, food list, page 2 Updated: 3HA?ham (dried, cured)2H!Linnards0minced meat (if eaten immediately after its production) Strongly depends on the freshness2 HAminced meat (open sale or pre-packed) Strongly depends on the freshness0H!ostrich1H!?pork (fresh and untreated)Controversial.

8 Mostly well tolerated but very perishable. Histamine liberator -> itching?0H!poultry meat0H!quail3HA?salami3H??sausages of all kindsA few acceptable exceptions are fish (any)3H??smoked meat (any)0tongue (veal, beef)Check for intolerated ingredients if processed ready to eat. No smoked !turkey0H!veal (fresh)1H?venisonMostly matured meat, but fresh wild boar is well meatMostly matured meat, but fresh wild boar is well !Afish (freshly caught or frozen)Extremely depending on freshness and species3H!Afish (in the shop in the cooling rack or on ice)Extremely depending on freshness and species0H!trout (freshwater): brown trout, brook trout, rainbow troutPerishable. Rapid Histamine food2H!Lbivalves (mussels, oisters, clams, scallops, ..) 2H!Lcrab2H!Lcrab2H!Lcrawfish2H!Lcrayfish 2H!Llangouste2H!Llobster2H!Loysters2H!Lp rawn2H!Lrock lobsters2H!Lseafood, sea food2H!Lshellfish( mussels, oisters, crab, lobster, shrimp)2H!Lshrimp2H!Lspiny lobstersMiscellaneous0lardVegetable foodsStarch suppliers0amaranth, AmaranthusMay cause diarrhea in some cases.

9 This entry refers to the pseudo grain called amaranth, (plant genus Amaranthus). Not to be confused with the azo dye amaranth (an artificial food coloring).1?baked goodsProblems are often caused by: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase-inhibitors, undeclared)1barley2???barley malt, malt1?breadProblematic ingredients: malt, iodine, long fermentation times of yeast or sourdough, possibly also ATI grains (certain varieties with amylase-tryptase-inhibitors, undeclared)2??buckwheatOnly incompatible, if not thoroughly peeled?0chestnut, sweet chestnut0!cornflakes (if no additives such as malt or folic acid)Be careful with malt, folic acid0hemp seeds (Cannabis sativa)The legal non-psychoactive subspecies0 KAMUT , Khorasan wheatPrefer old varieties ( KAMUT ). Modern ATI-varieties modified by cultivation are often not well wheat or Oriental wheat (Triticum turgidum ssp.)

10 Turanicum), KAMUT Prefer old varieties ( KAMUT ). Modern ATI-varieties modified by cultivation are often not well , barley malt0maltodextrin0millet0oatsSome varieties may sometimes be intolerated (flatulence).0pearl sago SIGHI, food list, page 3 Updated: 0potato with peelDark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance0potato, new, with peelDark place! Green points are poisonous! Possibly incompatible for those with salicylate intolerance0potato, peeledDark place! Green points are poisonous!0quinoaPossibly not always well tolerated?0rice After cooking, store in the fridge up to 12-24 hours buiscuits, rice cakesSlightly worse tolerated than freshly cooked rice0rice crispiesBe careful with malt, folic acid0rice noodlesSlightly worse tolerated than freshly cooked rice1ryeBarely tolerated0sago0?speltPrefer old varieties. Modern ATI-varieties modified by cultivation are often not well seeds0sweet corn, maize kernels: corn on the cob, fresh / pasteurisedHard to corn, maize kernels: dried (maize meal, maize flour)0sweet corn, maize kernels: out of the tinHard to digest.