Sources

Every work cited anywhere on the site. Each food page lists the specific table or figure it relies on.

1. Review · cited on 165 food pages
   Sánchez-Pérez S, Comas-Basté O, Veciana-Nogués MT, Latorre-Moratalla ML, Vidal-Carou MC. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? Nutrients 13(5):1395, 2021. doi:10.3390/nu13051395

   Compares 10 published low-histamine diets (Figure 1, count of diets excluding each food) with histamine and other amines measured in foods sold in Spain (Table 1).

2. Patient society · cited on 165 food pages
   Swiss Interest Group Histamine Intolerance (SIGHI). Food compatibility list for histamine intolerance. histaminintoleranz.ch (accessed November 2026), 2026. Link

   The most widely cited patient-society list. Copyrighted; we link to it and do not reproduce its ratings until SIGHI agrees in writing.

3. Review · cited on 125 food pages
   Comas-Basté O, Sánchez-Pérez S, Veciana-Nogués MT, Latorre-Moratalla M, Vidal-Carou MDC. Histamine Intolerance: The Current State of the Art. Biomolecules 10(8):1181, 2020. doi:10.3390/biom10081181

   Mechanism (DAO, other amines, alcohol), histamine-forming bacteria in fish and fermented foods, diagnosis.

4. Study · cited on 120 food pages
   Sánchez-Pérez S, Comas-Basté O, Rabell-González J, Veciana-Nogués MT, Latorre-Moratalla ML, Vidal-Carou MC. Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets? Foods 7(12):205, 2018. doi:10.3390/foods7120205

   Histamine, tyramine, putrescine and cadaverine measured in vegetables, fruits and nuts (Tables 1–2), plus ranges reported by other studies for plant foods excluded from low-histamine diets (Table 4).

5. Review · cited on 46 food pages
   Jochum C. Histamine Intolerance: Symptoms, Diagnosis, and Beyond. Nutrients 16(8):1219, 2024. doi:10.3390/nu16081219

   Recent clinical review; symptoms, diagnosis by exclusion, low-histamine diet and reintroduction.

6. Review · cited on 13 food pages
   Visciano P, Schirone M. Update on Biogenic Amines in Fermented and Non-Fermented Beverages. Foods 11(3):353, 2022. doi:10.3390/foods11030353

   Review of how amines form in wine, beer, cider, spirits, coffee, tea, juices and plant milks. Used for descriptive statements only; its Table 4 and Section 3 give the tea figures of Spizzirri 2016 in mg/L where the original reports µg/L, so we do not take numbers from it.

7. Review · cited on 11 food pages
   Linares DM, del Río B, Ladero V, Martínez N, Fernández M, Martín MC, Álvarez MA. Factors Influencing Biogenic Amines Accumulation in Dairy Products. Frontiers in Microbiology 3:180, 2012. doi:10.3389/fmicb.2012.00180

   How histamine and other amines build up in cheese; ripening time, raw vs pasteurised milk, starter cultures, storage temperature and grating (sections "Pasteurization", "Ripening process and proteolysis", "Temperature", "Post-ripening technological processes").

8. Regulation · cited on 9 food pages
   European Commission. Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. Official Journal of the European Union L 338, 2005. Link

   Sets legal histamine limits for fishery products from fish species associated with a high amount of histidine.

9. Study · cited on 6 food pages
   Spizzirri UG, Picci N, Restuccia D. Extraction Efficiency of Different Solvents and LC-UV Determination of Biogenic Amines in Tea Leaves and Infusions. Journal of Analytical Methods in Chemistry 2016:8715287, 2016. doi:10.1155/2016/8715287

   Amines in 21 teas bought in Italy (14 black, 7 green), as leaves (Table 5, µg/g) and as infusions (Table 6, µg/L), plus 3 bottled tea drinks.

10. Study · cited on 4 food pages
    Hassan AAA, Jin YH, Mah JH. Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation. Antioxidants 13(7):844, 2024. doi:10.3390/antiox13070844

    Laboratory study of kisra, a Sudanese sorghum sourdough flatbread. Histamine and other amines followed through natural fermentation and baking (Section 3.1.3, Figure 3), and with selected lactic acid bacteria starters (Section 3.3.3, Figure 5).

11. Review · cited on 3 food pages
    Food and Agriculture Organization of the United Nations; World Health Organization. Histamine in Salmonids: Joint FAO/WHO Literature Review. World Health Organization, Geneva, 2018. Link

    Most salmonid species have under 1,000 mg/kg of free histidine, against roughly 5,000–20,000 mg/kg in scombroid fish such as tuna and mackerel (overview).

12. Review · cited on 3 food pages
    Zduńska A, Cegielska J, Zduński S, Domitrz I. Migraine and Alcohol—Is It Really That Harmful? Nutrients 17(22):3620, 2025. doi:10.3390/nu17223620

    Review of alcohol and migraine; Table 2 and the "Biogenic Amines" section report that very little has been published on amines in spirits (no histamine data).

13. Review · cited on 1 food pages
    Pereira AG. Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives. International Journal of Molecular Sciences 27(6):2739, 2026. doi:10.3390/ijms27062739

    How kombucha is made (sweetened black or green tea fermented by a culture of bacteria and yeasts) and how amine levels change during its fermentation.