Slepnev VI, Ochoa GC, Butler MH, Grabs D, De Camilli P (1998)
High histamine foods Fermented foods kombucha, miso, kimchi, sauerkraut, soy sauce Pickles and pickled vegetables Dairy aged cheese, yogurt, sour cream, kefir Vinegar possibly in salad dressings, mayonnaise Cured meats deli meats, salami, ham, sausages Vegetables tomatoes, eggplant, spinach Nuts peanuts, cashews Alcohol wine, beer, champagne Fish herring, smoked mackerel, sardines, tuna, anchovy Bone broth Citrus fruit Chocolate Foods that cause histamine release Citrus fruit Fish Papaya, strawberry, pineapple Alcohol Peanuts Tomatoes, spinach Chocolate Lyme Disease is Associated with Mast Cell Activation Syndrome Pathogens, including viruses, bacteria, fungi, and parasites, can contribute to mast cell activation syndrome
Injection-site issues: redness, swelling, or irritation are common to any SubQ injection and are made worse by poor technique or low-quality product
The avidin-biotinylated peroxidase complex (ABC-kit) and DAB substrate (ab64238) were used in accordance with the manufacturers instructions to detect the reaction
Panteli M, Pountos I, Jones E, Giannoudis PV
