Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance

Even though histamine plays a vital role in human health, it has been associated with food intoxication and intolerance, accompanied by gastrointestinal, neurological, cardiovascular, respiratory, and dermatological symptoms. In this way, one must be aware of foods containing histamine to minimize exposure, which can be achieved by following low- or histamine-free diets. Therefore, reliable information regarding histamine in foods is required. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. A systematic review of histamine in Brazilian food was conducted from 1980 to 2024. One hundred fifty-six studies were available, and the histamine levels were obtained for 17 food groups, including 343 foods. The most widely used analytical method was HPLC with post-column derivatization (<i>o</i>-phthalaldehyde) and fluorometric detection. In most studies, nine other amines were quantified simultaneously besides histamine. Most animal-origin products had histamine. Histamine levels in dry-fermented sausages, aged and grated cheeses, scombroid fish, and crabs reached values capable of causing histamine intoxication. Foods of plant origin had lower histamine. However, some foods, including eggplant, soy sauce, wine, and sprouts, had higher levels. Moreover, although not enough to elicit intoxication, they can contribute to the total histamine in a meal. Several foods must be avoided to prevent histamine intolerance. However, some foods did not contain detectable histamine. The detailed histamine information provided allows individuals with histamine intolerance and healthcare professionals to make confident food choices, which avoids restrictive diets and improves the quality of life.