Aspartame

Histamine

Histamine, belonging to both the biogenic amines and the imidazoles, is a natural transmitter that plays a part in the human immune system, along with having numerous other regulatory functions. Histamine is a natural substance also found in many foods.  

Histamine intolerance is defined as the inability to break down histamine ingested with food. This is caused by a deficiency of the enzymes diaminoxidase (DAO) and/or histamine-N-methyltransferase (HNMT) which are usually responsible for breaking down histamine in the body.

Histamine intolerance is not congenital but an acquired condition found in just under 1% of the European population. The symptoms that occur after ingesting histamine-rich food range from headaches and rashes to digestive problems and problems of the respiratory tract. Affected individuals should therefore avoid food that contains histamine.

Occurrence

Known sources of histamine include hard cheese, red wine, chocolate, sauerkraut, tuna, salami and tomatoes. Apart from these foods, which have a naturally high level of histamine, there are also several foods that release histamine and are hence referred to as histamine liberators. These include various fruit, such as citrus fruit, strawberries and pineapple, but also cocoa, chocolate and crustaceans.

Regulatory limits

The histamine content of fishery products is regulated as follows according to Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs:

The upper limit of histamine in fishery products from fish species associated with a high amount of histidine is 200 mg/kg, however, not more than two out of nine sample units may contain between 100 and 200 mg/kg. If the products have undergone enzyme maturation treatment in brine, higher limits of 200 and 400 mg/kg apply instead.

Fructose Intolerance and Fructose Malabsorption

Hereditary fructose intolerance is an inherited disease characterized by a congenital enzyme deficiency of fructose-1-phosphate aldolase. Its frequency of occurrence is 1:20,000 - 1:130,000 (depending on the source) and causes liver damage, kidney damage and hypoglycemia. In this case fructose is absorbed by a transport system in the bowel, but it cannot be properly degraded in the liver.

Intestinal fructose intolerance (fructose malabsorption, fructose hypersensitivity), by contrast, is an acquired disorder caused by a defective transport system in the small intestine, i. e. fructose is not absorbed sufficiently by the body. Yet once it has made its way into the body, it is easily degraded.

Public usage of the term “fructose intolerance” refers almost exclusively to intestinal fructose intolerance or fructose malabsorption.

How much fructose can be found in food?

• Honey: 38.8 g/100 g
  equals 5.8 g per portion (portion size 15 g)
• Strawberry jam: 18.8 g/100 g
  equals 2.8 g per portion (portion size 15 g)
• Apple sauce: 7.5 g/100 g
  equals 11.3 g per portion (portion size 150 g)
• Apple: 5.7 g/100 g
  equals 8.6 g/100 g per portion (portion size 150 g)
• Orange juice: 2.5 g/100 g
  equals 6.4 g per portion (portion size 250 ml)
• Tomato: 1.4 g/100 g
  equals 1.4 g per portion (portion size 100 g)
• Carrot: 1.6 g/100 g
  equals 1.3 g per portion (portion size 80 g)

Source: Souci/Fachmann/Kraut "Food Composition and Nutrition Tables", 7th revised and completed edition (April 1st, 2008), Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart

Sucrose intolerance (intolerance to table sugar)

Sucrose intolerance (also referred to as sucrose-isomaltase deficiency or sucrose-isomaltose malabsorption) is usually an inherited autosomal recessive metabolic disorder that causes low tolerance or intolerance to table sugar.

The primary form is an enzyme deficiency disorder of the small intestine. The enzyme that should be breaking down sucrose (table sugar) and maltose (malt sugar) is not working properly. It is present in the body, but not active. It loses contact to the cell membrane during the maturity stage and is then discharged into the small intestine.  The two sugars are therefore not absorbed, but transported to the colon and digested there by bacteria, producing carbon dioxide and water. This results in diarrhoea, abdominal cramps, vomiting and discomfort.

Sucrose-isomaltose malabsorption usually appears from the sixth month of age, when sugar in complementary food is given to the infant for the first time.

With the secondary form, sucrose-isomaltose malabsorption is the result of an intestinal inflammation or other damage to the intestinal mucosa. It can also occur as the result of coeliac disease.

How much sucrose can be found in food?

• Fondant: 73.0 g/100 g
  equals 21.9 g per portion (portion size 30 g)
• Chocolate spread: 55.7 g/100 g
  equals 8.4 g per portion (portion size 15 g)
• Milk chocolate: 44.6 g/100 g
  equals 13.4 g per portion (portion size 30 g)
• Biscuit: 20.0 g/100 g
  equals 6.0 g per portion (portion size 30 g)
• Banana: 10.3 g/100 g
  equals 15.4 g per portion (portion size 150 g)
• Tangerine: 7.1 g/100 g
  equals 2.8 g per portion (portion size 40 g)
• Cola: 10.6 g/100 ml
  equals 26.5 g per portion (portion size 250 ml)
• Orange juice: 3.4 g/100 ml
  equals 8.5 g per portion (portion size 250 ml)

Quelle: Souci/Fachmann/Kraut "Die Zusammensetzung der Lebensmittel, Nährwert-Tabellen" 7., revidierte Auflage (1. April 2008), Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart