Amine sensitivity is the inability for the body to process an excessive amount of amines at a given time. The amount of amines a person can handle at any period varies between individuals and there can be a cumulative effect in the body.
Symptoms vary between sensitive individuals as can the severity of the reactions. Amine sensitivity may show itself at any time throughout a person’s life. Common symptomatic reactions include;
- Migraines and headaches
- Depression
- Eczema
- Inability to focus (memory and concentration issues)
- Hangover type feeling
- Stomach aches
- Constipation
- Rhinitis
If you are suffering from some of the above symptoms and feel you may have an amine sensitivity. The best way to assess the situation is a trial for two weeks a low amine diet. Symptoms will disappear or reduce if amines are a causative factor (they won’t be for everyone with symptoms like those above!).
Due to different threshold some people may be able to introduce some moderate amine foods, and enjoy some higher amines foods like banana (sometimes).
What are Amines?
Amines are organic compounds that are formed within foods due to the breakdown of proteins. Proteins are naturally broken down in foods as they age and the cooking, processing and maturing processes all increased amine content.
Where are Amines most commonly found?
There are a variety of different types of amines, both found in foods and also in substances created by our body. These include;
- Dopamine
- Serotonin
- Adrenaline
- Histamine (eg. wine)
- Tyramine (eg. Cheese)
- Phenylethylamine (eg. Chocolate)
The highest amine foods are usually your processed meats, organs, fermented foods, soy sauce and cheeses. Browning, grilling, charring and overcooking will all increase amine levels.
A person sensitive to amines may react to certain high amine foods such as pineapples, over ripe bananas, baked meat, certain vegetables, red wine, wood-matured white wine, avocados, chocolate, citrus fruits and mature cheese.
Some people with amine sensitivity may also have a problem with salicylate and or glutamates you can more about this in the Friendly Food cookbook introduction at the RPAH Allergy Unit Website (here)
