{"id":313495,"date":"2025-03-09T09:30:37","date_gmt":"2025-03-09T09:30:37","guid":{"rendered":"https:\/\/www.nahrungsmittel-intoleranz.com\/therapy-for-histamine-intolerance\/"},"modified":"2025-10-03T17:33:56","modified_gmt":"2025-10-03T17:33:56","slug":"therapy-for-histamine-intolerance","status":"publish","type":"page","link":"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/","title":{"rendered":"Therapy for histamine intolerance"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/histamine-intolerance-what-is-it\/\" target=\"_blank\" rel=\"noreferrer noopener\">Histamine intolerance<\/a> is a complex metabolic disorder in which the body cannot break down histamine efficiently. This leads to a <a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/histamine-intolerance-symptoms-treatment\/\">variety of symptoms<\/a>, including headaches, skin reactions, digestive problems, circulatory problems and respiratory symptoms. The treatment of histamine intolerance requires a combination of a targeted diet, supportive medication and a healthy lifestyle. As the tolerance of foods varies greatly from person to person, it is important to take time to change your diet and determine your own tolerance level through a structured test phase. In most cases, a long-term balanced diet that is adapted to individual needs can significantly reduce or even completely prevent symptoms.    <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-histaminintoleranz-erkennen-und-behandeln\">Recognizing and treating histamine intolerance<\/h2>\n\n<p><a href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/histamine-intolerance-diagnosis\/\">Diagnosing histamine intolerance<\/a> is not always easy, as the symptoms vary from person to person and can be confused with other intolerances. An essential step in therapy is therefore to <strong>keep a symptom diary<\/strong> to determine which foods and lifestyle habits trigger symptoms. One possible cause of histamine intolerance is a deficiency of certain nutrients such as <strong>copper and vitamin C<\/strong>, which play a central role in the breakdown of histamine. It may therefore make sense to first have your copper levels tested by a doctor and, if necessary, to balance them with a supplement.   <\/p>\n\n<p>Vitamin C has been shown to support the breakdown of histamine, which is why a targeted intake can help to reduce symptoms. In addition to the nutrient supply, it should also be checked whether any medication taken inhibits the activity of the DAO enzyme (diamine oxidase) or MAO, which are responsible for the breakdown of histamine in the body, among other things. <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-ernahrungsumstellung-als-zentrale-therapie\">Dietary changes as a central therapy<\/h2>\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/\/therapie_HIT_KI_932025-1024x1024.jpg\" alt=\"Therapy for HIT\" class=\"wp-image-313501\" style=\"width:350px\" srcset=\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-1024x1024.jpg 1024w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-300x300.jpg 300w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-150x150.jpg 150w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-768x768.jpg 768w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-100x100.jpg 100w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025-500x500.jpg 500w, https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025.jpg 1120w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<p>One of the most effective measures for treating histamine intolerance is to <strong>change your diet in three phases<\/strong>. The first step consists of a so-called <strong>elimination diet<\/strong>which usually lasts 10 to 14 days. During this time, foods containing high amounts of biogenic amines are strictly avoided in order to find out which foods are problematic and to alleviate the symptoms.  <\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-wahrend-der-karenzphase-sollten-folgende-lebensmittel-gemieden-werden\">The following foods should be avoided during elimination diet:<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Matured cheese, cured or fermented meat, canned fish<\/li>\n\n\n\n<li>Alcohol, especially red wine and beer<\/li>\n\n\n\n<li>Fermented products such as sauerkraut or soy sauce<\/li>\n\n\n\n<li>Citrus fruits, strawberries, nuts, black and green tea and coffee<\/li>\n<\/ul>\n\n<p>Instead, a fresh, low-histamine diet based on unprocessed foods is recommended. Fresh vegetables such as zucchinis, carrots, pumpkin, cucumber or fennel as well as low-protein side dishes such as rice or potatoes are recommended. In general, a pure potato and rice diet is a good start for the first few days elimination diet. A symptom diary can help to record individual reactions to certain foods and to better assess personal tolerance.   <\/p>\n\n<p>After elimination diet comes the <strong>test phase<\/strong>, in which individual foods are gradually reintroduced. Tolerance can vary greatly from person to person, which is why it is important to test new foods in small quantities and pay attention to any symptoms that occur. The transition from the test phase to the <strong>permanent diet<\/strong> should be as gentle as possible in order to ensure a balanced and well-tolerated diet in the long term.  <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-tierische-und-pflanzliche-lebensmittel-in-der-histaminarmen-ernahrung\">Animal and plant-based foods in the low-histamine diet<\/h2>\n\n<p>During the elimination phase and testing phase, it is important to differentiate between different food groups. Animal products should be eaten as fresh as possible or frozen immediately after purchase in order to avoid excessive histamine formation. Particularly problematic are matured, cured or smoked meat products such as salami or ham as well as canned fish and smoked fish. Fresh meats such as chicken, turkey or beef are generally better tolerated.   <\/p>\n\n<p>Plant-based foods also contain varying amounts of histamine and biogenic amines. While vegetables such as zucchinis, carrots and fennel are well tolerated, eggplants, spinach and tomatoes should be eaten with caution. Some fruits such as avocados, bananas, strawberries and citrus fruits can also trigger symptoms due to their high content of putrescine and tyramine.  <\/p>\n\n<p>Legume sprouts are a <strong>natural source of the DAO enzyme <\/strong>and can support the breakdown of histamine in the body. Mung beans, chickpeas and lentils in particular have a high enzyme activity and can be a natural alternative to DAO preparations. <\/p>\n\n<h3 class=\"wp-block-heading\">Histamine liberators<\/h3>\n\n<p>Some plant-based foods are considered to be histamine liberators. A few years ago it was already known that these products do not contain histamine, but that people do react to them. The hypothesis of the body&#8217;s own histamine being released by these foods was devised and they were listed as histamine liberators. This hypothesis is now considered outdated and obsolete. Let&#8217;s compare the list of plant-based histamine liberators (e.g. citrus fruits, nuts, tomatoes, strawberries, bananas and pineapples) with the list of products that have a high biogenic amine content. They are the same. It is currently considered more likely that there are no histamine liberators, but that the problem is the high biogenic amine content of these products. So we still have to avoid them, regardless of the reason.       <\/p>\n\n<p><em>Table: Some foods that are considered tolerated and not tolerated during the elimination phase and test phase.<\/em><\/p>\n\n<table id=\"tablepress-6\" class=\"tablepress tablepress-id-6\">\n<thead>\n<tr class=\"row-1\">\n\t<th class=\"column-1\">Lebensmittelgruppe<\/th><th class=\"column-2\">Sehr gut vertr\u00e4glich<\/th><th class=\"column-3\">Nicht vertr\u00e4glich<\/th>\n<\/tr>\n<\/thead>\n<tbody class=\"row-striping row-hover\">\n<tr class=\"row-2\">\n\t<td class=\"column-1\">Gem\u00fcse<\/td><td class=\"column-2\">Zucchini, M\u00f6hren, Pastinaken, K\u00fcrbis, Gurke, Blumenkohl, S\u00fc\u00dfkartoffeln, Fenchel, Brokkoli (in kleinen Mengen)<\/td><td class=\"column-3\">Spinat, Auberginen, Tomaten, Avocados, Erbsen, Sojabohnensprossen, Olive, Zitronen, Sauerkraut und fermentiertes Gem\u00fcse<\/td>\n<\/tr>\n<tr class=\"row-3\">\n\t<td class=\"column-1\">Obst<\/td><td class=\"column-2\">\u00c4pfel, Birnen, Pfirsiche, Heidelbeeren<\/td><td class=\"column-3\">Bananen, Erdbeeren, Grapefruits, Kiwis, Mandarinen, Orangen, Papayas, Passionsfrucht, Pflaumen<\/td>\n<\/tr>\n<tr class=\"row-4\">\n\t<td class=\"column-1\">Getreide &amp; Beilagen<\/td><td class=\"column-2\">Reis, Hirse, Quinoa, Haferflocken, Kartoffeln, Mais, alle Getreidearten inkl. Nudeln<\/td><td class=\"column-3\">Sauerteigbrot<\/td>\n<\/tr>\n<tr class=\"row-5\">\n\t<td class=\"column-1\">Fleisch &amp; Fisch<\/td><td class=\"column-2\">Frisches, ungew\u00fcrztes Fleisch (Huhn, Pute, Rind, Lamm), Eier, Kochschinken<\/td><td class=\"column-3\">Wurstwaren, Konserven, Fischkonserven, Thunfisch, verarbeitete Fische, Innereien, stark verarbeitetes Fleisch (Speck, Trockenfleisch &#8230;), Fischsaucen<\/td>\n<\/tr>\n<tr class=\"row-6\">\n\t<td class=\"column-1\">Milchprodukte<\/td><td class=\"column-2\">Frische Produkte wie Butter, Frischk\u00e4se, Sahne, Joghurt, junger K\u00e4se (Gouda max. 3 Monate gereift)<\/td><td class=\"column-3\">lange gereifter K\u00e4se, Schimmelk\u00e4se<\/td>\n<\/tr>\n<tr class=\"row-7\">\n\t<td class=\"column-1\">H\u00fclsenfr\u00fcchte &amp; N\u00fcsse<\/td><td class=\"column-2\">Macadamia, Edelkastanie (Maroni), Kokosnuss, H\u00fclsenfrucht-Keimlinge<\/td><td class=\"column-3\">N\u00fcsse, Pistazien, H\u00fclsenfr\u00fcchte<\/td>\n<\/tr>\n<tr class=\"row-8\">\n\t<td class=\"column-1\">Getr\u00e4nke<\/td><td class=\"column-2\">Stilles Wasser, Kr\u00e4utertees (z. B. Kamille, Fenchel, Melisse), Reis-, Mandel- oder Hafermilch<\/td><td class=\"column-3\">Kaffee, Kakao, Alkoholika, Sojamilch, Energydrinks, Cola<\/td>\n<\/tr>\n<tr class=\"row-9\">\n\t<td class=\"column-1\">Fette, \u00d6le, Essig, Gew\u00fcrze<\/td><td class=\"column-2\">Raps\u00f6l, Oliven\u00f6l (m\u00f6glichst frisch), Butter, Kokos\u00f6l, Verjus, Branntweinessig, Apfelessig, Salz (auch jodiertes), Pfeffer<\/td><td class=\"column-3\">Balsamico, Wienessig, Sonnenblumen\u00f6l, Sojasauce, Fischsaucen, Zusatzstoffe, Aromen<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<!-- #tablepress-6 from cache -->\n<h2 class=\"wp-block-heading\" id=\"h-medikamentose-unterstutzung-und-naturliche-hilfsmittel\">Medication support and natural aids<\/h2>\n\n<p>In addition to a change in diet, drug treatment for histamine intolerance can provide valuable support. Antihistamines block the effect of histamine in the body and can help to alleviate acute symptoms such as skin reactions, gastrointestinal complaints or headaches. <\/p>\n\n<p>DAO preparations containing the enzyme diamine oxidase are often taken before histamine-rich meals to promote the breakdown of histamine. However, they do not replace a low-histamine diet, but merely serve as a supportive measure. <\/p>\n\n<p>There are also natural substances that can have an anti-inflammatory and histamine-reducing effect. Vitamin C and quercetin are known to inhibit the release of histamine and have an anti-inflammatory effect. High-quality sources of quercetin are apples, onions, blueberries and green beans. To be honest, it has to be said that the amount of quercetin in these foods is below a relevant level. But it does no harm and at the same time you are taking in vitamin C.    <\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-darmgesundheit-und-stressmanagement-bei-histaminintoleranz\">Gut health and stress management for histamine intolerance<\/h2>\n\n<p>A healthy gut plays a crucial role in histamine processing. Probiotics that are specifically designed not to produce additional histamine can help to stabilize the microbiome. Prebiotic foods such as high-fiber vegetables also help to support the intestinal flora. Those who tolerate yoghurt should always consume different varieties as a natural probiotic.   <\/p>\n\n<p>In addition to diet, <strong>stress<\/strong> can also have a significant influence on histamine intolerance. Stress promotes the release of histamine and can exacerbate symptoms. Relaxation techniques such as breathing exercises, meditation and regular exercise can help to regulate histamine levels in the body and improve general well-being.  <\/p>\n\n<h4 class=\"wp-block-heading\" id=\"h-quellen\">Sources<\/h4>\n\n<p class=\"has-small-font-size\">Federal Institute for Drugs and Medical Devices (BfArM). (2024, December 20). <em>02\/21 Information from institutions and authorities: BfArM: Ranitidine-containing medicinal products: Temporary suspension of all marketing authorizations ordered-Update<\/em>. ABDA.   https:\/\/www.abda.de\/fuer-apotheker\/arzneimittelkommission\/amk-nachrichten\/detail\/02-21-information-der-institutionen-und-behoerden-bfarm-ranitidin-haltige-arzneimittel-befristetes-ruhen-aller-zulassungen-angeordnet\/<br\/><br\/>Federal Institute for Risk Assessment. (2022). Declining iodine intake in the population: Model scenarios for improving iodine intake in children and adolescents: BfR Statement No. 026\/2022 of October 17, 2022. <em>BfR Statements<\/em>, <em>2022<\/em>, No. 026. <a href=\"https:\/\/doi.org\/10.17590\/20221017-144528\">https:\/\/doi.org\/10.17590\/20221017-144528<\/a><br\/><br\/>Comas-Bast\u00e9, O., Latorre-Moratalla, M. L., Rabell-Gonz\u00e1lez, J., Veciana-Nogu\u00e9s, M. T., &amp; Vidal-Carou, M. C. (2020). Lyophilized legume sprouts as a functional ingredient for diamine oxid ase enzyme supplementation in histamine intolerance. <em>LWT<\/em>, <em>125<\/em>, 109201. crossref.    <a href=\"https:\/\/doi.org\/10.1016\/j.lwt.2020.109201\">https:\/\/doi.org\/10.1016\/j.lwt.2020.109201<\/a><br\/><br\/>Comas-Bast\u00e9, O., Latorre-Moratalla, M. L., S\u00e1nchez-P\u00e9rez, S., Veciana-Nogu\u00e9s, M. T., &amp; Vidal-Carou, M. C. (2019). In vitro determination of diamine oxidase activity in food matrices by an enzymatic assay coupled to UHPLC-FL. <em>Analytical and Bioanalytical Chemistry<\/em>, <em>411<\/em>(28), 7595-7602. <a href=\"https:\/\/doi.org\/10.1007\/s00216-019-02178-2\">https:\/\/doi.org\/10.1007\/s00216-019-02178-2<\/a> <br\/><br\/>Costa-Catala, J., Bori, J., Veciana-Nogu\u00e9s, M. T., Latorre-Moratalla, M. L., Vidal-Carou, M. C., &amp; Comas-Bast\u00e9, O. (2024). Influence of Seed Disinfection Treatments on the Germination Rate and Histamine-Degrading Activity of Legume Sprouts. <em>Foods<\/em>, <em>13<\/em>(24), 4105. crossref.    <a href=\"https:\/\/doi.org\/10.3390\/foods13244105\">https:\/\/doi.org\/10.3390\/foods13244105<\/a><br\/><br\/>H\u00f6hler, D., &amp; Pallauf, J. (1993). Studies on the influence of citric acid on mineral utilization in piglets using a corn-soy diet with and without Zn supplementation. <em>Journal of Animal Physiology and Animal Nutrition<\/em>, <em>69<\/em>(1-5), 133-142. <a href=\"https:\/\/doi.org\/10.1111\/j.1439-0396.1993.tb00797.x\">https:\/\/doi.org\/10.1111\/j.1439-0396.1993.tb00797.x<\/a> <br\/><br\/>Jarisch, R. (ed.). (2022). <em>Histamine intolerance: causes, symptoms, treatment: everything for a symptom-free life<\/em>(1st edition). TRIAS.  <br\/><br\/>Karim, A. (2015). Isolation and Characterization of Diamine Oxidase Enzyme from Mung Bea n Sprouts (Vigna radiata L). <em>American Journal of Biomedical and Life Sciences<\/em>, <em>3<\/em>(1), 7. Crossref.  https:\/\/doi.org\/10.11648\/j.ajbls.20150301.12<br\/><br\/>Kramer, M., Welt, T., &amp; Fux, V. (2024). Complementary medicine basic genetics: Histamine degradation. <em>Journal of Orthomolecular Medicine<\/em>, <em>22<\/em>(01), 27-33.  https:\/\/doi.org\/10.1055\/a-2275-2415<br\/><br\/>Landucci, E., Laurino, A., Cinci, L., Gencarelli, M., &amp; Raimondi, L. (2019). Thyroid Hormone, Thyroid Hormone Metabolites and Mast Cells: A Less Explored Issue. <em>Frontiers in Cellular Neuroscience<\/em>, <em>13<\/em>, 79. https:\/\/doi.org\/10.3389\/fncel.2019.00079 <br\/><br\/>Microbial patterns in patients with histamine intolerance. (2018). <em>Journal of Physiology and Pharmacology.<\/em> <a href=\"https:\/\/doi.org\/10.26402\/jpp.2018.4.09%0A\">https:\/\/doi.org\/10.26402\/jpp.2018.4.09<br\/><br\/> Reese, I., Ballmer-Weber, B., Beyer, K., D\u00f6lle-Bierke, S., Kleine-Tebbe, J., Klimek, L., L\u00e4mmel, S., Lepp, U., Saloga, J., Sch\u00e4fer, C., Sz\u00e9pfalusi, Z., Treudler, R., Werfel, T., Zuberbier, T.,  Worm, M. (2021). Guideline on the procedure for suspected intolerance to orally ingested histamine. <em>Allergology<\/em>, <em>44<\/em>(10), 761-772.<\/a>   https:\/\/doi.org\/10.5414\/ALX02269<br\/><br\/>S\u00e1nchez-P\u00e9rez, S., Comas-Bast\u00e9, O., Rabell-Gonz\u00e1lez, J., Veciana-Nogu\u00e9s, M. T., Latorre-Moratalla, M. L., &amp; Vidal-Carou, M. C. (2018). Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? <em>Foods<\/em>, <em>7<\/em>(12), 205.  https:\/\/doi.org\/10.3390\/foods7120205<\/p>\n\n<p class=\"has-small-font-size\">Sweis, I. E., &amp; Cressey, B. C. (2018). Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports. <em>Toxicology Reports<\/em>, <em>5<\/em>, 808-812. <a href=\"https:\/\/doi.org\/10.1016\/j.toxrep.2018.08.002\">https:\/\/doi.org\/10.1016\/j.toxrep.2018.08.002<\/a> <br\/><br\/>Weng, Z., Zhang, B., Asadi, S., Sismanopoulos, N., Butcher, A., Fu, X., Katsarou-Katsari, A., Antoniou, C., &amp; Theoharides, T. C. (2012). Quercetin Is More Effective than Cromolyn in Blocking Human Mast Cell Cytokine Release and Inhibits Contact Dermatitis and Photosensitivity in Humans. <em>PLoS ONE<\/em>, <em>7<\/em>(3), e33805. <a href=\"https:\/\/doi.org\/10.1371\/journal.pone.0033805\">https:\/\/doi.org\/10.1371\/journal.pone.0033805<\/a> <br\/><br\/>Wulf, N. R., Schmitz, J., Choi, A., &amp; Kapusnik-Uner, J. (2021). Iodine allergy: Common misperceptions. <em>American Journal of Health-System Pharmacy<\/em>, <em>78<\/em>(9), 781-793. <a href=\"https:\/\/doi.org\/10.1093\/ajhp\/zxab033\">https:\/\/doi.org\/10.1093\/ajhp\/zxab033<\/a> <br\/><br\/>Yang, R., Chen, H., &amp; Gu, Z. (2011). Factors Influencing Diamine Oxidase Activity and \u03b3-Aminobutyric Acid C ontent of Fava Bean (Vicia faba L.) during Germination. <em>Journal of Agricultural and Food Chemistry<\/em>, <em>59<\/em>(21), 11616-11620. crossref.    <a href=\"https:\/\/doi.org\/10.1021\/jf202645p\">https:\/\/doi.org\/10.1021\/jf202645p<\/a><br\/><br\/>Yang, R., Chen, H., Han, Y., &amp; Gu, Z. (2012). Purification of diamine oxidase and its properties in germinated fava bean (Vicia faba L.). <em>Journal of the Science of Food and Agriculture<\/em>, <em>92<\/em>(8), 1709-1715. crossref.    <a href=\"https:\/\/doi.org\/10.1002\/jsfa.5536\">https:\/\/doi.org\/10.1002\/jsfa.5536<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Histamine intolerance is a complex metabolic disorder in which the body cannot break down histamine efficiently. This leads to a variety of symptoms, including headaches, skin reactions, digestive problems, circulatory problems and respiratory symptoms. The treatment of histamine intolerance requires a combination of a targeted diet, supportive medication and a healthy lifestyle. As the tolerance [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":313502,"parent":0,"menu_order":16,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"class_list":["post-313495","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Histamine intolerance therapy: steps to alleviate &#8211; nmi-Portal \u2013 Ern\u00e4hrung im Fokus<\/title>\n<meta name=\"description\" content=\"Find out more about histamine intolerance therapy: suitable diet and lifestyle to alleviate symptoms.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Therapy for histamine intolerance\" \/>\n<meta property=\"og:description\" content=\"Find out more about histamine intolerance therapy: suitable diet and lifestyle to alleviate symptoms.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\" \/>\n<meta property=\"og:site_name\" content=\"nmi-Portal \u2013 Ern\u00e4hrung im Fokus\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.researchgate.net\/profile\/Michael_Zechmann\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-03T17:33:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1120\" \/>\n\t<meta property=\"og:image:height\" content=\"1120\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\"},\"author\":{\"name\":\"Dr. Michael Zechmann-Khreis\",\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/#\/schema\/person\/886bf98ff51d901de32aa6e29968eb8d\"},\"headline\":\"Therapy for histamine intolerance\",\"datePublished\":\"2025-03-09T09:30:37+00:00\",\"dateModified\":\"2025-10-03T17:33:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\"},\"wordCount\":1740,\"publisher\":{\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/wp-content\/uploads\/therapie_HIT_KI_932025.jpg\",\"keywords\":[\"Histamine\"],\"articleSection\":[\"Histamine intolerance information\"],\"inLanguage\":\"en-US\"},{\"@type\":[\"WebPage\",\"MedicalWebPage\"],\"@id\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\",\"url\":\"https:\/\/www.nahrungsmittel-intoleranz.com\/en\/therapy-for-histamine-intolerance\/\",\"name\":\"Histamine intolerance therapy: steps to alleviate &#8211; 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