a legjobb: https://www.nahrungsmittel-intoleranz.com/#
https://www.histaminintoleranz.ch/de/einleitung.html
https://www.imd-berlin.de/spezielle-kompetenzen/nahrungsmittelshyunvertraeglichkeiten/histaminintoleranz
https://www.inflammatio.de/ -n található előadások, anyagok
https://www.deficitdao.org/
https://tmsforacure.org/
https://www.histaminintoleranz.ch/downloads/SIGHI-Leaflet_HistamineEliminationDiet.pdf
https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf
https://www.mastzellaktivierung.info/de/downloads.html
Why is there a difference between two food tables?
Since more than 200 different proteins and enzymes are involved in histamine processing, the diet is very complex. Much remains uncertain.
Several methods exist:
Patients with histamine intolerance are given foods to taste and then rate them based on the severity of symptoms they experienced (this is the least reliable method).
Mast cells or other cells are mixed with the test substance under laboratory conditions, and the results are measured. This is more reliable, but it is not certain that the same happens in the human body as in the lab.
DAO enzyme and HNMT are mixed with the test substance in the lab, and enzyme activity is measured. Again, more reliable, but it may not reflect what happens in the body.
The histamine content of foods can be measured.
The content of other biogenic amines in foods can be measured.
The release of histamine following the protein content of foods can also be measured.
A device is currently under development that would allow the measurement of histamine content in foods at home. However, this does not help assess foods that block enzymes or release histamine.
The most complete and reliable table can be found here:
https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf
It includes a 1–3 tolerability rating, an "A" marking for other biogenic amines, an "L" marking for histamine-releasing properties, and a "B" marking for blocking histamine breakdown — although this latter aspect is not yet fully covered.