{"id":14610,"date":"2024-02-13T21:09:00","date_gmt":"2024-02-13T20:09:00","guid":{"rendered":"http:\/\/pruebas.impelmarket.es\/adrianaduelo\/?p=6547"},"modified":"2026-06-17T10:40:24","modified_gmt":"2026-06-17T08:40:24","slug":"alimentos-ricos-en-histamina-2","status":"publish","type":"post","link":"https:\/\/www.daodeficiencyinstitute.com\/es\/alimentos-ricos-en-histamina-2\/","title":{"rendered":"Alimentos ricos en histamina"},"content":{"rendered":"

(Art\u00edculo realizado en noviembre de 2011 y actualizado en febrero de 2024) <\/em><\/strong><\/span><\/p>\n

El d\u00e9ficit de la actividad enzim\u00e1tica de la Diamino Oxidasa (DAO) puede provocar diferente sintomatolog\u00eda en nuestro organismo que se manifiesta a trav\u00e9s de diversos signos<\/a>.<\/span><\/p>\n

De entrada, cuando se diagnostica un d\u00e9ficit de DAO, ya sea con una anal\u00edtica de sangre<\/strong> o con la prueba gen\u00e9tica<\/strong> que eval\u00faa las variantes del gen AOC1, el nutricionista ya puede pautar una dieta baja en histamina<\/strong><\/span> y en otras aminas<\/strong><\/span> (cadaverina, putrescina y tiramina, principalmente).<\/p>\n

Esta pauta diet\u00e9tica es b\u00e1sica para evitar la aparici\u00f3n de sintomatolog\u00eda (una de las principales, la migra\u00f1a), porque para degradar la histamina se necesita la enzima DAO, y si no tenemos suficiente, la histamina se acumula pudiendo producir toda la sintomatolog\u00eda mencionada.<\/p>\n

A partir de esta dieta el nutricionista decidir\u00e1 al mismo tiempo si, adem\u00e1s, es necesario el aporte de un suplemento diet\u00e9tico de enzima DAO<\/strong><\/span> para ayudar a absorber la poca histamina que ingerimos con los alimentos.<\/p>\n

Existen discrepancias sobre el criterio a seguir para la consideraci\u00f3n o no de un alimento rico en histamina. Algunos autores proponen eliminar de la dieta aquellos alimentos que presenten concentraciones superiores a 20 mg\/kg, mientras que otros son mucho m\u00e1s exigentes y consideran alimentos con niveles bajos de histamina los que contienen cantidades inferiores a 1 mg\/kg. Lo que s\u00ed est\u00e1 claro es que la dosis sintomatol\u00f3gica es mucho menor en pacientes con d\u00e9ficit de DAO<\/u> que en una intoxicaci\u00f3n espor\u00e1dica de histamina: 15-20mg<\/u> y 150mg, respectivamente. Este hecho demuestra una clara importancia en pautar una dieta baja en histamina en pacientes con d\u00e9ficit de DAO.<\/p>\n

A continuaci\u00f3n se muestra una tabla con el contenido de histamina en alimentos<\/span>:<\/p>\n

 <\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n
\n
Alimento<\/span><\/b><\/div>\n<\/div>\n<\/td>\n
\n
\n
Contenido (mg\/kg)<\/span><\/b><\/div>\n<\/div>\n<\/td>\n
\n
\n
Alimento<\/span><\/b><\/div>\n<\/div>\n<\/td>\n
\n
\n
Contenido (mg\/kg)<\/span><\/b><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Berenjena<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
4,17-100,6<\/div>\n
39,42 (30,66) (SD)<\/div>\n<\/div>\n<\/td>\n
\n
\n
Setas y champi\u00f1ones<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Aguacate<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND (pero s\u00ed se encontraron niveles de Tiramina)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Carnes curadas (jam\u00f3n salado)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 10<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Bebidas alcoh\u00f3licas (vino y cerveza)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
3,63 (5,86)<\/span><\/div>\n<\/div>\n
\n
1,23 (2,47)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Carne fresca (vacuno, cerdo)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Acelgas<\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 2<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Carnes curadas (bacon,<\/span>\u00a0chorizo, salchicha, salami, fuet, sobrasada)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 350<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Carne cocida (jam\u00f3n york)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 5<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Leche pasteurizada<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 162<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Champagne<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
67<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Aceitunas<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Col blanca fermentada (Xucrut)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
43,74 (51,45)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Pescado azul (semiconservas de anchoas o arenque)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND-657,05<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Espinacas<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
9,46-69,71<\/span><\/div>\n
31,77 (17,02) (SD)<\/div>\n<\/div>\n<\/td>\n
\n
\n
Pescado fresco blanco<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
1,14 (6,46)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Harina de trigo y de arroz<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Pescado azul (fresco: at\u00fan, sardina, caballa o boquer\u00f3n)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
3,27 (15,71)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso semi curado<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
33,1 (77,1)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Pescado congelado\u00a0<\/span><\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 894<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Productos fermentados de soja<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
73,95 (184,51)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Pescado blanco (congelado: bacalao y merluza)<\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 2<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso emmental<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
10 \u2013 500<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Tofu<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso\u00a0fresco<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 5<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
C\u00edtricos<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND (pero si se encontraron. niveles elevados de putrestina)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso\u00a0rallado<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 556,4<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Tomate (fresco, salsa)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
2,51 (4,08)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso\u00a0rallado empaquetado<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 1071<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Calabaza<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND (pero s\u00ed se encontraron niveles de putrestina)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Queso\u00a0roquefort<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
2000<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Huevo<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND (pero la clara se considera liberadora de histamina)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Yogurt<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Vinagre de sidra<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
20<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Legumbres (lentejas, garbanzos, jud\u00edas y soja)<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 10<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Vinagre bals\u00e1mico<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 4000<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n
\n
\n
Leche cruda<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
nd \u2013 389,9<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
Chocolate<\/span><\/div>\n<\/div>\n<\/td>\n
\n
\n
ND (pero si se encontraron. niveles de tiramina y putrestina)<\/span><\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
<\/div>\n
\n

Un estudio publicado por la Dra. Sonia S\u00e1nchez y colaboradores, revisaron los datos existentes sobre los contenidos de histamina y otras aminas biog\u00e9nicas en alimentos de origen vegetal no fermentados, as\u00ed como su origen y evoluci\u00f3n durante el almacenamiento o la cocci\u00f3n. Los autores de esta investigaci\u00f3n concluyeron que la exclusi\u00f3n de un gran n\u00famero de alimentos de origen vegetal de las dietas bajas en histamina<\/strong><\/a> se debe m\u00e1s probablemente a los altos niveles de putrescina o espermidina, que no tanto por la histamina. Por otra parte, remarcaron la importancia de que los alimentos tengan la m\u00e1xima frescura, ya que la histamina y otras aminas pueden seguir form\u00e1ndose durante el almacenamiento refrigerado. Asimismo, detallaron que hervir las verduras es otro factor interesante en estos pacientes, ya que puede reducir los contenidos de histamina y otras aminas en los alimentos. Siguiendo en esta l\u00ednea, este \u00faltimo hallazgo tambi\u00e9n se describi\u00f3 en el estudio de Chung y colaboradores; observaron que fre\u00edr y asar a la parrilla los alimentos aument\u00f3 el nivel de histamina, mientras que hervir tuvo poca influencia o, incluso, lo disminuy\u00f3.<\/p>\n

En otro estudio de 2021, tambi\u00e9n llevado a cabo por la Dra. Sonia S\u00e1nchez y colaboradores, se determin\u00f3 que la presencia de putrescina puede interferir con la degradaci\u00f3n de la histamina por competici\u00f3n de la enzima DAO a nivel intestinal. Este mecanismo podr\u00eda explicar la raz\u00f3n por la cual ciertos alimentos, por ejemplo, frutas c\u00edtricas y pl\u00e1tanos, tambi\u00e9n se suelen mantener al margen en dietas bajas en histamina m\u00e1s estrictas (primera fase).<\/p>\n

\n

Por todo ello, cabe destacar que las dietas bajas en histamina siguen requiriendo la atenci\u00f3n de los investigadores, tanto para aclarar la interacci\u00f3n espec\u00edfica con otras aminas en el metabolismo de la histamina como para elucidar los mecanismos potenciales de los considerados alimentos liberadores de histamina end\u00f3gena.<\/p>\n<\/blockquote>\n<\/div>\n\t\t

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 <\/p>\n

Bibliograf\u00eda<\/strong><\/p>\n

Chung BY, Park SY, Byun YS, Son JH, Choi YW, Cho YS, Kim HO, Park CW. Effect of Different Cooking Methods on Histamine Levels in Selected Foods. Ann Dermatol. 2017 Dec;29(6):706-714. doi: 10.5021\/ad.2017.29.6.706. Epub 2017 Oct 30. PMID: 29200758; PMCID: PMC5705351.<\/p>\n

S\u00e1nchez-P\u00e9rez S, Comas-Bast\u00e9 O, Rabell-Gonz\u00e1lez J, Veciana-Nogu\u00e9s MT, Latorre-Moratalla ML, Vidal-Carou MC. Biogenic Amines in Plant-Origin Foods: Are They Frequently Underestimated in Low-Histamine Diets? Foods. 2018 Dec 14;7(12):205. doi: 10.3390\/foods7120205. PMID: 30558197; PMCID: PMC6306728.<\/p>\n

S\u00e1nchez-P\u00e9rez S, Comas-Bast\u00e9 O, Veciana-Nogu\u00e9s MT, Latorre-Moratalla ML, Vidal-Carou MC. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? Nutrients. 2021 Apr 21;13(5):1395. doi: 10.3390\/nu13051395. PMID: 33919293; PMCID: PMC8143338.<\/p>\n","protected":false},"excerpt":{"rendered":"

(Art\u00edculo realizado en noviembre de 2011 y actualizado en febrero de 2024) El d\u00e9ficit de la actividad enzim\u00e1tica de la Diamino Oxidasa (DAO) puede provocar diferente sintomatolog\u00eda en nuestro organismo que se manifiesta a trav\u00e9s de diversos signos. De entrada, cuando se diagnostica un d\u00e9ficit de DAO, ya sea con una anal\u00edtica de sangre o […]<\/p>\n","protected":false},"author":1332,"featured_media":14634,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[86],"tags":[116,89,91,92,93],"class_list":["post-14610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-dao","tag-deficit-de-dao-2","tag-dieta","tag-dieta-baja-en-histamina","tag-histamina"],"acf":[],"yoast_head":"\nAlimentos ricos en histamina - DAO Institute<\/title>\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.daodeficiencyinstitute.com\/es\/alimentos-ricos-en-histamina-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alimentos ricos en histamina - DAO Institute\" \/>\n<meta property=\"og:description\" content=\"(Art\u00edculo realizado en noviembre de 2011 y actualizado en febrero de 2024) El d\u00e9ficit de la actividad enzim\u00e1tica de la Diamino Oxidasa (DAO) puede provocar diferente sintomatolog\u00eda en nuestro organismo que se manifiesta a trav\u00e9s de diversos signos. 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