Nutri Courses

Advisory

Histamine intolerance (HIT)

Histamine intolerance is a condition where the body is unable to efficiently break down histamine, a chemical that naturally occurs in certain foods. Histamine is also produced by the body as part of immune responses. In cases of histamine intolerance, consuming foods with higher histamine content, such as aged cheeses, alcohol, preserved foods, certain types of fish, and others, can lead to various unpleasant symptoms (headaches, digestive issues, skin rashes, fatigue, and more).

There is no standard test for diagnosing histamine intolerance, so it is often diagnosed based on symptoms and response to a low-histamine diet. Treatment usually involves a low-histamine diet and medications that block or limit the effects of histamine.

Hello,
why is shrimp listed as an unsuitable food for HIT? Is it because they cannot be eaten fresh here, or is it something else?

Yes, seafood is prone to relatively rapid decomposition, during which increased histamine formation occurs. It is therefore advisable to preventively avoid such foods. In practice, such situations are addressed by first eliminating all potentially risky foods, then gradually reintroducing them into the diet while monitoring the body's reactions. It often happens that foods commonly presented as unsuitable can be safely consumed by some individuals affected by HIT.

Good day, Mr. Jelínek.

In the lesson, you mention that there are probiotic cultures known to clearly worsen HIT symptoms, and conversely, some that have a beneficial impact.
Lactobacillus casei and Lactobacillus bulgaricus have a negative impact.
The positive effect is seen with Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus reuteri, Bifidobacterium infantis, and Bifidobacterium longum.
Since my wife has HIT, I have been trying to find an appropriate supplement to support her gut microbiome based on the information above. I found products that contained, for instance, 2 positive strains and perhaps some additional ones or even 4 positive, which made me rejoice, but 1 negative. In this context, I want to ask whether one negative strain compared to 4 positive ones, when each is present in the same amount, can negatively affect the overall result, and whether it is better to choose a product with just, say, 2 positive strains or not. Thank you.

That's a good question :-) Since this is a relatively new topic in nutrition research, the answer is not entirely clear, especially in relation to HIT, where it's necessary to proceed individually by testing different options and observing the body's reactions. Moreover, new studies are constantly emerging that push the knowledge further, making it difficult for manufacturers to react quickly and change the composition of their products. One negatively acting strain may (but theoretically might not, which you will only find out after trying it) affect the overall result. If you want to be sure, then choose the "safer" option; unfortunately, there is no other way.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.