Amines

Amines are naturally occurring chemicals in certain foods which, like salicylates, are cumulative in the body. Over a period of time these can build up in your system causing reactions that mimic allergies.

Naturally occurring amines are generally thought to act in the body as neurotransmitters and the term 'biogenic amines' is now frequently applied to these.

These 'biogenic' amines include amongst their number Histamine, Phenylethylamine, Serotonin, and Tyramine. Some people, however, seem to have a more general sensitivity to amines. Diets low in food chemicals usually include amines in this more general way.

Cooking certain foods, in particular meats, at high temperatures produces a further set of amines. One group of these is heterocyclic amines (HCAs). More than 17 different types of HCAs have been found in meat cooked at high temperatures. Stewing, barbecuing and frying appear to produce the most HCAs. Gravies made from meat juices, therefore, also have a high amine content. Apparently, cooking in a microwave does not produce HCAs to anywhere near the same extent.

A sensitivity to these amines can often be misinterpreted as an intolerance specific to one type of food. For example, if toast doesn't agree with you it is easy to think that wheat is the problem; if a grilled steak upsets you then you might think you have a problem with beef when in fact the problem could be amines.

There is no specific list of symptoms indicated for amines but migraines that don't respond to other treatments may be relieved by a diet low in amines either generally or specifically by avoiding individual amines such as Tyramine.

Further information can be found in The Food Intolerance Handbook.