{"id":3371,"date":"2021-09-08T19:51:58","date_gmt":"2021-09-08T16:51:58","guid":{"rendered":"https:\/\/geneceutica.ro\/intoleranta-la-histamina-o-revizuire\/"},"modified":"2023-03-22T15:20:40","modified_gmt":"2023-03-22T13:20:40","slug":"intoleranta-la-histamina-o-revizuire","status":"publish","type":"post","link":"https:\/\/geneceutica.ro\/en\/intoleranta-la-histamina-o-revizuire\/","title":{"rendered":"Intoleran\u021b\u0103 la histamin\u0103 &#8211; Cu c\u00e2t \u0219tim mai multe, cu at\u00e2t \u0219tim mai pu\u021bin. O revizuire \u0219tiin\u021bific\u0103"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3371\" class=\"elementor elementor-3371 elementor-1462\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-385e96b4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"385e96b4\" data-element_type=\"section\" data-settings=\"{&quot;_ob_glider_is_slider&quot;:&quot;no&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-4ee0c244\" data-id=\"4ee0c244\" data-element_type=\"column\" data-settings=\"{&quot;_ob_column_hoveranimator&quot;:&quot;no&quot;,&quot;_ob_column_has_pseudo&quot;:&quot;no&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-11613946 ob-harakiri-inherit ob-has-background-overlay elementor-widget elementor-widget-text-editor\" data-id=\"11613946\" data-element_type=\"widget\" data-settings=\"{&quot;_ob_use_harakiri&quot;:&quot;yes&quot;,&quot;_ob_harakiri_writing_mode&quot;:&quot;inherit&quot;,&quot;_ob_postman_use&quot;:&quot;no&quot;,&quot;_ob_widget_stalker_use&quot;:&quot;no&quot;,&quot;_ob_poopart_use&quot;:&quot;yes&quot;,&quot;_ob_shadough_use&quot;:&quot;no&quot;,&quot;_ob_allow_hoveranimator&quot;:&quot;no&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.14.0 - 26-06-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>Martin Hrubisko ,&nbsp;<sup>&nbsp;<\/sup>Radoslav Danis ,&nbsp;<sup>&nbsp;<\/sup>Martin Huorka&nbsp; \u0219i Martin Wawruch&nbsp;<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/\" target=\"_blank\" rel=\"noopener\">Nutrients.<\/a>&nbsp;2021 Jul; 13(7): 2228.doi: <a href=\"https:\/\/dx.doi.org\/10.3390%2Fnu13072228\" target=\"_blank\" rel=\"noopener\">10.3390\/nu13072228<\/a><\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/about\/copyright\/\" target=\"_blank\" rel=\"noopener\">Copyright<\/a>&nbsp;\u00a9 2021 de c\u0103tre autori.<\/p>\n<p>Licen\u021biat MDPI, Basel, Elve\u021bia.&nbsp;Acest articol este un articol cu acces liber distribuit \u00een conformitate cu termenii \u0219i condi\u021biile licen\u021bei Creative Commons Attribution (CC BY) (&nbsp;<a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\" data-ga-action=\"click_feat_suppl\" target=\"_blank\" rel=\"noopener\">https:\/\/creativecommons.org\/licenses\/by\/4.0\/<\/a>&nbsp;).<\/p>\n<h5><strong>Abstract<\/strong><\/h5>\n<p>Aportul de alimente poate fi un ini\u021biator al unor reac\u021bii adverse. Intoleran\u021ba alimentar\u0103 este un r\u0103spuns anormal neimunologic al organismului la ingestia de alimente sau a componentelor acestora, \u00eentr-o doz\u0103 care este tolerat\u0103 \u00een mod normal. \u00cen ciuda faptului c\u0103 intoleran\u021ba alimentar\u0103 este r\u0103sp\u00e2ndit\u0103 \u00een \u00eentreaga lume, diagnosticarea acesteia este \u00eenc\u0103 dificil\u0103. Intoleran\u021ba la histamin\u0103 (HIT) este termenul pentru acel tip de intoleran\u021b\u0103 alimentar\u0103 care include un set de reac\u021bii nedorite ca rezultat al histaminei acumulate sau ingerate. Manifest\u0103rile pot fi cauzate de diverse mecanisme fiziopatologice izolate sau de o combina\u021bie a acestora.&nbsp;<\/p>\n<p>Problema cu un \u201ediagnostic\u201d de HIT este tocmai inconstan\u021ba \u0219i varietatea manifest\u0103rilor la acela\u0219i individ \u00een urma actiunii unor stimulilor similari. Diagnosticarea HIT necesit\u0103, a\u0219adar, o abordare multidisciplinar\u0103 complex\u0103 care necesit\u0103 timp, inclusiv eliminarea sistematic\u0103 a tulbur\u0103rilor cu o manifestare similar\u0103 simptomatic\u0103. Printre abord\u0103rile terapeutice, standardul de aur este o diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103. Un r\u0103spuns bun la o astfel de diet\u0103 este considerat a fi confirmarea HIT.&nbsp;<\/p>\n<p><b>Pe l\u00e2ng\u0103 m\u0103surile dietetice, suplimentarea DAO care sprijin\u0103 degradarea histaminei ingerate poate fi considerat\u0103 ca tratament subsidiar pentru persoanele cu deficit de DAO intestinal.&nbsp;<\/b><\/p>\n<p>&nbsp;Dac\u0103 sunt indicate antihistaminice, tratamentul trebuie s\u0103 fie con\u0219tient \u0219i limitat \u00een timp, \u00een timp ce a doua sau a treia genera\u021bie de H<sub>1<\/sub>&nbsp;antihistaminice ar trebui s\u0103 primeze.<\/p>\n<p><strong>Cuvinte cheie:&nbsp;<\/strong>intoleran\u021b\u0103 la histamin\u0103, histamin\u0103, diamin\u0103 oxidaz\u0103, DAO, diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103, probiotice, intoleran\u021b\u0103 alimentar\u0103<\/p>\n<h2>1. Introducere<\/h2>\n<p>Aportul de alimente poate fi un ini\u021biator al unor reac\u021bii adverse.&nbsp;Ne referim la orice fel de reac\u021bie anormal\u0103 legat\u0103 de ingestia de alimente.&nbsp;Reac\u021biile adverse alimentare sunt ast\u0103zi destul de acceptate \u00een practic\u0103, dar sunt totu\u0219i mai pu\u021bin frecvent examinate obiectiv [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>].&nbsp;Pe l\u00e2ng\u0103 tulbur\u0103rile specifice \u0219i bine diferen\u021biate, reac\u021biile alergice \u0219i aversiunile alimentare, exist\u0103 \u0219i intoleran\u021ba alimentar\u0103.&nbsp;<\/p>\n<p>Distingerea intoleran\u021bei alimentare de o reac\u021bie alergic\u0103 la alimente este posibil\u0103 pe baza diferen\u021belor cheie fiziopatologice prin utilizarea abord\u0103rilor diagnostice relevante.&nbsp;<\/p>\n<p>Alergia alimentar\u0103 este un r\u0103spuns inadecvat al sistemului imunitar la un antigen (\u00een majoritatea cazurilor de natur\u0103&nbsp;proteic\u0103) ingerat \u00een alimente, care este \u00eenso\u021bit de mecanisme imunologice IgE sau non-IgE (celulare).&nbsp;Prevalen\u021ba sa cumulativ\u0103 este de 3-6%, ap\u0103r\u00e2nd mult mai frecvent la copii [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B2-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">2<\/a>&nbsp;].&nbsp;Testarea anticorpilor IgG sau IgA pentru alimente nu are o importan\u021b\u0103 clinic\u0103 fundamental\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B3-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">3<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B4-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">4<\/a>].&nbsp;Nivelurile acestor anticorpi pot reflecta mai degrab\u0103 o tulburare de permeabilitate intestinal\u0103, indiferent de originea sa, care este adesea postinfec\u021bioas\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B5-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">5<\/a>&nbsp;].&nbsp;O form\u0103 specific\u0103 a unei reac\u021bii alimentare adverse cu o caracteristic\u0103 imunopatologic\u0103 este boala celiac\u0103, \u00een care dispozi\u021bia genetic\u0103 \u0219i influen\u021bele epigenetice duc la reac\u021bii imunitare adverse la gluten.<\/p>\n<p>Intoleran\u021ba alimentar\u0103 este un r\u0103spuns anormal neimunologic al organismului la ingestia alimentelor sau a componentelor sale \u00eentr-o doz\u0103 tolerat\u0103 \u00een mod normal [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;].&nbsp;Este, \u00een acela\u0219i timp, un termen simplificat pentru hipersensibilitatea alimentar\u0103 nealergic\u0103 conform Organiza\u021biei Mondiale a S\u0103n\u0103t\u0103\u021bii (OMS) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B7-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">7<\/a>&nbsp;].&nbsp;Hipersensibilitatea alimentar\u0103 se num\u0103r\u0103&nbsp;printre cele mai frecvente reac\u021bii nedorite la alimente.&nbsp;Afecteaz\u0103 15-20% din popula\u021bie \u0219i poate fi rezultatul efectelor farmacologice ale ingredientelor alimentare, al sensibilit\u0103\u021bii la gluten non-celiaca sau al func\u021bion\u0103rii defectuoase fie a unor enzime, fie&nbsp; a transportului nutrientilor [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B8-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">8<\/a>&nbsp;].<\/p>\n<p>\u00cen ciuda faptului c\u0103 intoleran\u021ba alimentar\u0103 este r\u0103sp\u00e2ndit\u0103 \u00een \u00eentreaga lume, diagnosticarea acesteia este dificil\u0103 \u0219i solicitant\u0103.&nbsp;De exemplu, la pacien\u021bii cu suspiciune de intoleran\u021b\u0103 la histamin\u0103 (HIT) este necesar s\u0103 se ia \u00een considerare cu aten\u021bie alte motive posibile ale manifest\u0103rilor simptomelor (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t001\/\" target=\"_blank\" rel=\"noopener\">tabelul 1<\/a>) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].&nbsp;Intoleran\u021ba alimentar\u0103 (\u0219i \u00een special HIT) necesit\u0103 o \u00een\u021belegere cuprinz\u0103toare a simptomelor, \u00een special diversitatea, severitatea \u0219i momentul de debut al acestora [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;].<\/p>\n<h3>tabelul 1<\/h3>\n<p>Simptome \u0219i diagnostice diferen\u021biale la pacien\u021bii cu reac\u021bii adverse suspectate la histamina ingerat\u0103.&nbsp;Adaptat conform Reese \u0219i colab.&nbsp;2017 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].<\/p>\n<table>\n<thead>\n<tr>\n<td><strong>Simptome<\/strong><\/td>\n<td><strong>Diagnostic diferentiat<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Flushing<\/td>\n<td>Tumori neuroendocrine<\/td>\n<\/tr>\n<tr>\n<td>M\u00e2nc\u0103rime<\/td>\n<td>Urticarie,&nbsp; prurigo<\/td>\n<\/tr>\n<tr>\n<td>Grea\u021b\u0103 \/ v\u0103rs\u0103turi \/ dureri abdominale<\/td>\n<td>Ulcerul peptic, hernia hiatal\u0103, boala de reflux gastroesofagian<\/td>\n<\/tr>\n<tr>\n<td rowspan=\"2\">Diaree \u0219i dureri abdominale<\/td>\n<td>Tulbur\u0103ri inflamatorii cronice ale intestinului, tulbur\u0103ri ale metabolismului glucidic<\/td>\n<\/tr>\n<tr>\n<td>(intoleran\u021b\u0103 la lactoz\u0103, malabsorb\u021bie la fructoz\u0103), boal\u0103 celiac\u0103<\/td>\n<\/tr>\n<tr>\n<td>Rinita<\/td>\n<td>Rinita alergic\u0103 \u0219i non-alergic\u0103 de alt\u0103 origine<\/td>\n<\/tr>\n<tr>\n<td>Dispnee, disfonie<\/td>\n<td>Astm alergic \u0219i nealergic<\/td>\n<\/tr>\n<tr>\n<td>Hipotensiune arterial\u0103, vertij, tahicardie<\/td>\n<td>Anafilaxie<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\">Informa\u021bii diagnostice diferen\u021biale importante sunt ob\u021binute prin analiza simptomelor \u00een ceea ce prive\u0219te momentul de debut.&nbsp;<b>Reac\u021biile adverse la alimente au fost luate \u00een considerare numai dac\u0103 simptomele s-au manifestat \u00een mai pu\u021bin de 4 ore de la consumul de alimente.<\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00cen aceast\u0103 revizuire, oferim o imagine de ansamblu critic\u0103 asupra posibilelor beneficii ale abord\u0103rilor de diagnostic publicate.&nbsp;Prezent\u0103m cuno\u0219tin\u021bele actuale ale op\u021biunilor terapeutice \u0219i suger\u0103m gestionarea HIT \u00een consecin\u021b\u0103.&nbsp;Un alt punct forte al acestei revizuiri const\u0103 \u00een exhaustivitatea tabelelor care rezum\u0103 datele de importan\u021b\u0103 clinic\u0103.<\/p>\n<p><strong>1.1.&nbsp;Intoleran\u021b\u0103 la histamin\u0103 (HIT)<\/strong><\/p>\n<p>HIT este termenul pentru acel tip de intoleran\u021b\u0103 alimentar\u0103 care include un set de reac\u021bii nedorite ca rezultat al histaminei acumulate sau ingerate.&nbsp;\u00cen ghidul german din 2017, speciali\u0219tii germani \u0219i elve\u021bieni prefer\u0103 termenul \u201e&nbsp;<em>reac\u021bii adverse la histamina ingerat\u0103<\/em>&nbsp;\u201d [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].&nbsp;\u00cen publica\u021biile mai vechi, acest tip de intoleran\u021b\u0103 este desemnat prin expresiile&nbsp;<em>pseudoalergie<\/em>&nbsp;,&nbsp;<em>histaminoz\u0103 enteral\u0103<\/em>&nbsp;sau&nbsp;<em>sensibilitate la histamin\u0103<\/em>.&nbsp;HIT este definit ca o afec\u021biune cauzat\u0103 de un dezechilibru \u00eentre histamina eliberat\u0103 din alimente \u0219i capacitatea organismului de a degrada o astfel de cantitate.&nbsp;Este \u00eenso\u021bit\u0103 de o activitate sc\u0103zut\u0103 a enzimei DAO, ceea ce duce la o concentra\u021bie crescut\u0103 de histamin\u0103 \u00een plasm\u0103 \u0219i la apari\u021bia reac\u021biilor adverse.&nbsp;\u00cen unele publica\u021bii, starea de activitate sc\u0103zut\u0103 a DAO este denumit\u0103 deficien\u021b\u0103 DAO.&nbsp;Deficitul DAO predispune un anumit subgrup al popula\u021biei la HIT.&nbsp;Poate fi de origine genetic\u0103, patologic\u0103 sau farmacologic\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<p><b>Este necesar s\u0103 se disting\u0103 HIT de intoxica\u021bia cu histamin\u0103 denumit\u0103&nbsp;<em>sindrom scrombroid<\/em>&nbsp;,&nbsp;<em>scombroidoz\u0103<\/em>&nbsp;sau&nbsp;<em>otr\u0103vire cu histamin\u0103<\/em>&nbsp;.&nbsp;<\/b>Termenul provine de la numele familiei de pe\u0219ti macrou (&nbsp;<em>Scombridae<\/em>&nbsp;), dup\u0103 consumul c\u0103reia s-a observat cel mai adesea intoxica\u021bia.&nbsp;Familia&nbsp;<em>Scombridae<\/em>&nbsp;include ton, hering \u0219i macrou.&nbsp;Intoxica\u021bia cu histamin\u0103 este considerat\u0103 la nivel mondial drept una dintre cele mai frecvente intoxica\u021bii cauzate de consumul de pe\u0219te (Dalgaard, 2008 \u00een [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B10-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">10<\/a>&nbsp;]).&nbsp;Potrivit lui Colombo \u0219i colab., din 103 probe analizate care au cauzat otr\u0103virea cu histamin\u0103, 101 au ar\u0103tat surse de pe\u0219te sau fructe de mare \u0219i doar dou\u0103 con\u021bineau br\u00e2nz\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B10-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">10<\/a>].&nbsp;Manifest\u0103rile intoxica\u021biei cu histamin\u0103 pot include erup\u021bii cutanate, dureri abdominale, v\u0103rs\u0103turi, diaree \u0219i dificult\u0103\u021bi de respira\u021bie, iar intoxica\u021bia poate avea, de asemenea, un rezultat fatal [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B11-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">11<\/a>&nbsp;].<\/p>\n<p><b>Termenul HIT este utilizat \u00eentr-un mod similar cu conceptul de intoleran\u021b\u0103 la lactoz\u0103 (care apare din cauza lipsei enzimei lactaz\u0103), deoarece se presupune c\u0103 simptomele HIT sunt legate de lipsa sau activitatea diminuat\u0103 a enzimei DAO.<\/b>&nbsp;Histamina exogen\u0103 ingerat\u0103 este distribuit\u0103 \u00een fluxul sanguin \u0219i poate declan\u0219a simptome \u00een popula\u021bia sensibil\u0103.&nbsp;Trebuie precizat c\u0103, in HIT, cantitatea de histamin\u0103 administrat\u0103 este mult mai mic\u0103 dec\u00e2t \u00een cazul otr\u0103virii cu histamin\u0103.&nbsp;Manifest\u0103rile HIT au, de asemenea, un curs mai u\u0219or \u00een compara\u021bie cu intoxica\u021bia [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B10-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">10<\/a>&nbsp;].<\/p>\n<p>\u00cen cazul intoleran\u021belor, se aplic\u0103 \u00een general varia\u021bii specifice genului;&nbsp;femeile sunt afectate de intoleran\u021be mai frecvent dec\u00e2t b\u0103rba\u021bii, de\u0219i aceast\u0103 distinc\u021bie nu este explicat\u0103 \u00een mod satisf\u0103c\u0103tor [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B12-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">12<\/a>&nbsp;].&nbsp;Sensibilitatea crescut\u0103 la aportul de histamin\u0103 a fost observat\u0103 la femei \u00een faza premenstrual\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;].&nbsp;Nivelurile serice de diamin oxidaz\u0103 (DAO) la femeile aflate \u00een premenopauz\u0103 par a fi asociate cu ciclul menstrual, cu o activitate DAO mai mare m\u0103surat\u0103 \u00een faza luteal\u0103 comparativ cu faza folicular\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B14-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">14<\/a>&nbsp;].&nbsp;Menstrua\u021bia dureroas\u0103 poate fi asociat\u0103 cu o sensibilitate crescut\u0103 la histamin\u0103.&nbsp;Administrarea antihistaminicelor H1 din prima zi a menstrua\u021biei a avut un efect preventiv asupra dismenoreei.&nbsp;Nivelurile ridicate de metaboli\u021bi ai histaminei \u00een urin\u0103 \u00een timpul fazei ovulatorii ar putea fi legate de efectul estrogenilor (\u00een special estradiolului) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B15-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">15<\/a>&nbsp;].<\/p>\n<p><strong>Manifest\u0103ri ale HIT<\/strong><\/p>\n<p>Unul dintre motivele pentru care reac\u021biile adverse cauzate de aportul de histamin\u0103 nu pot fi clar definite \u0219i conturate, comparativ cu alte boli, este eterogenitatea lor.&nbsp;Datorit\u0103 faptului c\u0103 histamina intr\u0103 \u00een circula\u021bie \u0219i c\u0103 receptorii histaminei apar omniprezent \u00een corpul uman, un tablou clinic tipic nu poate fi definit strict.&nbsp;Manifest\u0103rile adverse legate de aportul de histamin\u0103 sunt de obicei complexe \u0219i pot afecta diferite sisteme de organe.&nbsp;Paradoxal, dac\u0103 setul de manifest\u0103ri apare \u00een diferite moduri, \u00een mod nea\u0219teptat \u0219i aleatoriu, \u0219i \u00een acela\u0219i timp dup\u0103 ingestia de alimente, simptomele \u00ee\u0219i pot avea originea \u00een aportul de histamin\u0103.<\/p>\n<p>Ca semne tipice, putem observa <b>manifest\u0103ri cutanate <\/b>&#8211; de exemplu eritem \u00een zona fe\u021bei (\u00eenro\u0219irea fe\u021bei), prurit, erup\u021bie urticarian\u0103 pe corp.&nbsp;Simptomele <b>gastro-intestinale<\/b> includ diaree (\u00b1 v\u0103rs\u0103turi), dar \u0219i constipa\u021bie \u0219i dureri abdominale.&nbsp;Manifest\u0103rile \u00een sistemul <b>cardiovascular<\/b>, cum ar fi tensiunea arterial\u0103 sc\u0103zut\u0103 (poate ap\u0103rea ulterior hipertensiunea contrareglatorie) \u0219i tahicardia sunt mai pu\u021bin frecvente [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;], la fel ca \u0219i manifest\u0103rile din <b>sistemul nervos \u0219i respirator<\/b> (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f001\/\" target=\"_blank\" rel=\"noopener\">figura 1<\/a>) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<p>Problema cu un \u201ediagnostic\u201d de HIT este tocmai inconstan\u021ba \u0219i varietatea manifest\u0103rilor la acela\u0219i individ \u00een urma stimulilor similari.&nbsp;\u00cen studiile cross-over controlate cu placebo \u00een care au fost evaluate simptomele, subiec\u021bii au reac\u021bionat aleatoriu la testul de provocare a histaminei.&nbsp;De\u0219i scorul total al simptomelor la administrarea histaminei a fost semnificativ mai mare \u00een compara\u021bie cu placebo, la mul\u021bi indivizi nu a putut fi stabilit\u0103 nicio rela\u021bie \u00eentre ingestia histaminei \u0219i simptomele individuale [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B16-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">16<\/a>&nbsp;].<\/p>\n<p>Noile descoperiri au fost \u00eenregistrate recent.&nbsp;O femeie \u00een v\u00e2rst\u0103 de 45 de ani, care a experimentat fundplica\u021bia lui Nissen pentru refluxul laringofaringian de lung\u0103 durat\u0103, a dezvoltat episoade de cur\u0103\u021bare a g\u00e2tului \u0219i tuse.&nbsp;Refluxul laringofaringian indic\u0103 fluxul de \u00eentoarcere a con\u021binutului gastric \u00een laringofaringe \u0219i spa\u021biul aerodigestiv superior.&nbsp;Este o entitate clinic\u0103 diferit\u0103 de boala de reflux gastroesofagian.&nbsp;\u00cen acest caz, consult\u0103rile cu speciali\u0219tii \u00een nutri\u021bie au dus la luarea \u00een considerare a HIT.&nbsp;O diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103 a dus la o \u00eembun\u0103t\u0103\u021bire semnificativ\u0103 a simptomelor pacientului.&nbsp;Pentru pacien\u021bii care nu r\u0103spund \u00een conformitate cu a\u0219tept\u0103rile la tratamentul tipic de reflux laringofaringian, ar trebui luat\u0103 \u00een considerare o leg\u0103tur\u0103 poten\u021bial\u0103 cu HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B17-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">17<\/a>&nbsp;], cu un tratament dietetic de 3 luni \u00eenainte de o posibil\u0103 opera\u021bie.<\/p>\n<p>\u00centr-un alt studiu, 30 de pacien\u021bi cu reflux laringofaringian cu tuse cronic\u0103 au fost supu\u0219i unui test de provocare a histaminei.&nbsp;Folosind o scar\u0103 analogic\u0103 vizual\u0103, constat\u0103rile videolaringostroboscopiei \u0219i simptomele vocii \u0219i g\u00e2tului au fost evaluate direct \u00eenainte \u0219i dup\u0103 testul de expunere.&nbsp;Mai mult, a fost evaluat\u0103 \u0219i corela\u021bia dintre modific\u0103rile relative ale valorilor spirometriei \u00een raport cu modific\u0103rile edemului pliului vocal, \u00eempreun\u0103 cu ro\u0219ea\u021ba \u0219i modific\u0103rile simptomelor vocii \u0219i g\u00e2tului raportate de pacien\u021bi \u00een timpul testului de provocare a histaminei.&nbsp;Modific\u0103rile relative ale fluxului de aer inspirator \u0219i expirator \u0219i ale simptomelor vocii \u0219i g\u00e2tului \u00een timpul testului de provocare a histaminei s-au corelat.&nbsp;Edemul indus de histamin\u0103 a pliurilor vocale, vizibil prin imagistic\u0103 videolaringostroboscopic\u0103, nu a influen\u021bat semnificativ valorile fluxului de aer spirometric [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B18-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">18<\/a>].<\/p>\n<h3>1.2.&nbsp;Histamina<\/h3>\n<p>Histamina este un mediator al sistemului neuro-imuno-endocrin.&nbsp;\u00cen organismul uman influen\u021beaz\u0103 \u00eentregul spectru de func\u021bii fiziologice ale diferitelor \u021besuturi \u0219i celule, inclusiv imunitatea.&nbsp;Dintr-o perspectiv\u0103 chimic\u0103, este o amin\u0103 biogenic\u0103 omniprezent<span style=\"font-size: 1rem;\">\u0103<\/span><span style=\"font-size: 1rem;\">.&nbsp;\u00cen organism, sinteza acesteia este asigurat\u0103 prin decarboxilarea aminoacidului L-histidin\u0103 de c\u0103tre enzima L-histidin\u0103 decarboxilaz\u0103.&nbsp;\u00cen organismul uman, histamina este stocat\u0103 \u00een principal \u00een mastocite \u0219i bazofile, dar prezen\u021ba sa a fost g\u0103sit\u0103 \u0219i \u00een celulele enterocromafine [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B19-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">19<\/a><span style=\"font-size: 1rem;\">&nbsp;] \u0219i \u00een neuronii histaminergici [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B20-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">20<\/a><span style=\"font-size: 1rem;\">&nbsp;].&nbsp;Histamina ac\u021bioneaz\u0103 \u00een organism ca un agonist al receptorilor histaminei H&nbsp;<\/span><sub>1<\/sub><span style=\"font-size: 1rem;\">&nbsp;, H&nbsp;<\/span><sub>2<\/sub><span style=\"font-size: 1rem;\">&nbsp;, H&nbsp;<\/span><sub>3<\/sub><span style=\"font-size: 1rem;\">&nbsp;\u0219i H&nbsp;<\/span><sub>4<\/sub><span style=\"font-size: 1rem;\">&nbsp;. Receptorii H<\/span><sub>1<\/sub><span style=\"font-size: 1rem;\">&nbsp;\u0219i H&nbsp;<\/span><sub>2<\/sub><span style=\"font-size: 1rem;\">&nbsp;par ubicuitari cu H&nbsp;<\/span><sub>2<\/sub><span style=\"font-size: 1rem;\">&nbsp;prezenti mai ales \u00een tractul digestiv (stomac, duoden, intestin sub\u021bire).&nbsp;Receptorii&nbsp;H&nbsp;<\/span><sub>3<\/sub><span style=\"font-size: 1rem;\">&nbsp;sunt abunden\u021bi \u00een sistemul nervos.&nbsp;Receptorii&nbsp;H&nbsp;<\/span><sub>4<\/sub><span style=\"font-size: 1rem;\">&nbsp;sunt prezen\u021bi \u00een anumite \u021besuturi (piele, amigdale), dar \u00eentr-o cantitate mic\u0103 [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">21<\/a><span style=\"font-size: 1rem;\">&nbsp;].&nbsp;Printre alte procese, histamina mediaz\u0103 r\u0103spunsurile inflamatorii, vasodilata\u021bia, producerea de acid gastric \u00een celulele enterocromafine, congestia \u0219i bronhospasmul \u0219i secre\u021bia \u00een sistemul respirator.&nbsp;Efectul s\u0103u pleiotrop a fost g\u0103sit \u00een sistemul nervos, unde ac\u021bioneaz\u0103 ca neuromediator \u0219i ca neurohormon, influen\u021b\u00e2nd, de exemplu, termoreglarea, vigilen\u021ba, pofta de m\u00e2ncare \u0219i func\u021biile cognitive \u0219i comportamentale [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B22-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">22].<\/a><span style=\"font-size: 1rem;\">].&nbsp;Microbiomul poate fi, de asemenea, o surs\u0103 de histamin\u0103 \u00een macroorganism [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a><span style=\"font-size: 1rem;\">&nbsp;].&nbsp;Produc\u021bia sa a fost descris\u0103 la unele specii (vezi sec\u021biunea Microbiom \u0219i HIT).&nbsp;Hrana este principala surs\u0103 exogen\u0103 de histamin\u0103 [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a><span style=\"font-size: 1rem;\">&nbsp;].<\/span><\/p>\n<h4>Metabolismul histaminei<\/h4>\n<p>Cantitatea de histamin\u0103 endogen\u0103 este controlat\u0103 la nivel genetic.&nbsp;La genele care codific\u0103 enzimele responsabile de sinteza \u0219i degradarea histaminei, la fel ca \u00een genele care codific\u0103 receptorii histaminei, au fost identificate polimorfisme genetice [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">21<\/a>&nbsp;].&nbsp;Polimorfismele genetice pentru receptorii histaminei \u0219i pentru DAO sunt cel mai probabil asociate cu mai multe simptome specifice \u0219i combina\u021bii ale acestora [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B24-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">24<\/a>&nbsp;].&nbsp;In anumite polimorfisme ale genei care&nbsp;codific\u0103 DAO (\u0219i \u00een&nbsp;mod similar, receptorul H3), a fost raportat\u0103 o activitate diminuat\u0103 a acestei enzime, ceea ce cre\u0219te riscul apari\u021biei migrenelor.&nbsp;Cu toate acestea, activitatea DAO redus\u0103 a fost \u00eenregistrat\u0103 \u0219i la persoanele s\u0103n\u0103toase.&nbsp;\u00cen plus fa\u021b\u0103 de predispozi\u021bia genetic\u0103, mai mul\u021bi factori (de exemplu, variabilitatea con\u021binutului de histamin\u0103 \u00een alimente etc.) par a fi responsabili pentru manifestarea simptomelor;&nbsp;prin urmare, semnifica\u021bia func\u021bional\u0103 \u0219i clinic\u0103 a polimorfismelor genetice r\u0103m\u00e2ne in dezbatere [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">21<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B24-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">24<\/a>&nbsp;].<\/p>\n<p>Timpul de \u00eenjum\u0103t\u0103\u021bire plasmatic\u0103 al histaminei este relativ scurt, de c\u00e2teva minute [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B25-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">25<\/a>&nbsp;].&nbsp;Histamina este metabolizat\u0103 \u00een mai multe c\u0103i ale organismului.&nbsp;Cea mai semnificativ\u0103 din punct de vedere clinic este considerat\u0103 degradarea enzimatic\u0103 mediat\u0103 de enzima DAO, cu o a doua cale reprezentat\u0103 de enzima histamin\u0103-N-metil transferaz\u0103 (HNMT) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].<\/p>\n<p><b>Enzima DAO <\/b>este, de asemenea, identificat\u0103 \u00een literatur\u0103 \u00een func\u021bie de gena care o codific\u0103, cupru AOC1 (amin oxidaz\u0103 cupru 1 ) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B26-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">26<\/a>&nbsp;], cunoscut\u0103 anterior ca histaminaz\u0103.&nbsp;Molecula DAO con\u021bine cupru \u0219i este enzima esen\u021bial\u0103 responsabil\u0103 de degradarea histaminei din spa\u021biul extracelular [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B27-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">27<\/a>&nbsp;].&nbsp;Produsul dezamin\u0103rii oxidative a histaminei este imidazol-4-acetaldehida (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f002\/\" target=\"_blank\" rel=\"noopener\">Figura 2<\/a>).<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f002\/\" target=\"_blank\" rel=\"noopener\">Figura 2<\/a>&nbsp;<span style=\"font-size: 1rem;\">Metabolismul histaminei in vivo.&nbsp;HDC &#8211; histidin\u0103 decarboxilaz\u0103;&nbsp;DAO &#8211; diamin oxidaz\u0103;&nbsp;ALD &#8211; aldehid\u0103 dehidrogenaz\u0103;&nbsp;HNMT &#8211; histamin\u0103-N-metil transferaz\u0103;&nbsp;MAO \u2014 monoaminooxidaz\u0103.&nbsp;Verdele sunt factori care potenteaz\u0103 o capacitate endogen\u0103 de reac\u021bie enzimatic\u0103.&nbsp;Ro\u0219ii sunt factori care inhib\u0103 direct \/ indirect o reac\u021bie enzimatic\u0103.&nbsp;Adaptat conform [&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">9<\/a><span style=\"font-size: 1rem;\">&nbsp;,&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">13<\/a><span style=\"font-size: 1rem;\">&nbsp;,&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">21<\/a><span style=\"font-size: 1rem;\">&nbsp;,&nbsp;<\/span><a style=\"font-size: 1rem; background-color: #ffffff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B27-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">27<\/a><span style=\"font-size: 1rem;\">&nbsp;].<\/span><\/p>\n<p><b>DAO<\/b> se g\u0103se\u0219te \u00een celulele epiteliale ale intestinului (sub\u021bire), placentei, rinichilor, timusului \u0219i plasmei seminale [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B28-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">28<\/a>&nbsp;].&nbsp;Func\u021bia fiziologic\u0103 a enzimei DAO include reglarea proceselor inflamatorii, proliferarea, r\u0103spunsul alergic \u0219i ischemia [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B29-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">29<\/a>&nbsp;].&nbsp;\u00cen timpul digestiei, enzima DAO este sintetizat\u0103 continuu \u00een mucoasa intestinului sub\u021bire.&nbsp;Este depozitat \u00een structuri veziculare pe membrana bazolateral\u0103 a enterocitelor \u0219i ac\u021bioneaz\u0103 ca o barier\u0103 metabolic\u0103 \u00eempotriva diaminelor exogene, inclusiv a histaminei [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B30-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">30].<\/a>].&nbsp;Acumularea de histamin\u0103 ingerat\u0103 \u0219i p\u0103trunderea sa ulterioar\u0103 \u00een circula\u021bie ca urmare a catabolismului redus sau \u00eencetinit exercitat de c\u0103tre enzima DAO la nivelul epiteliului intestinului sub\u021bire este considerat\u0103 ca fiind un posibil motiv pentru sindromul HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;].&nbsp;Activitatea \u0219i nivelul plasmatic al DAO pot fi dependente de variabilitatea genetic\u0103 a genelor relevante (AOC1 pe cromozomul 7) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">21<\/a>&nbsp;] sau de starea fiziologic\u0103 a organismului [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;].&nbsp;\u00cen timpul sarcinii, s-au m\u0103surat concentra\u021bii mult crescute (p\u00e2n\u0103 la 150 de ori) de DAO plasmatic \u0219i seric [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B27-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">27<\/a>] &#8211; placenta este un produc\u0103tor al acestei enzime.&nbsp;Acesta este considerat motivul pentru care \u00een timpul sarcinii, la femeile care sufer\u0103 de manifest\u0103ri HIT, se observ\u0103 o regresie complet\u0103 sau mai mic\u0103 a simptomelor HIT.&nbsp;Activitatea DAO sau eliberarea histaminei pot fi influen\u021bate de o serie de medicamente utilizate frecvent, cum ar fi N-acetilcisteina, ambroxol, verapamil, propafenon\u0103, amilorid\u0103, cefuroxim\u0103, acid clavulanic sau antiinflamatoare nesteroidiene, metamizol, precum \u0219i contrastul radiologic agen\u021bi (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f003\/\" target=\"_blank\" rel=\"noopener\">Figura 3<\/a>) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B31-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">31<\/a>&nbsp;].&nbsp;Rezum\u0103m o list\u0103 extins\u0103 de substan\u021be care pot interfera cu activitatea DAO \u00een tabelul 2 &#8211;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t002\/\" target=\"_blank\" rel=\"noopener\">masa 2<\/a>. (click pentru accesare)<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f003\/\" target=\"_blank\" rel=\"noopener\">Figura 3<\/a>&nbsp; (click pentru accesare link)<\/p>\n<p>Func\u021bia diaminoxidazei (DAO) \u00een enterocit.&nbsp;Pic\u0103tura ro\u0219ie cu H arat\u0103 histamina eliberat\u0103 din alimente.&nbsp;Histamina trece prin enterocit \u00een circula\u021bie.&nbsp;Enzima DAO de pe membrana basolateral\u0103 creeaz\u0103 o barier\u0103, iar histamina ob\u021binut\u0103 din alimente este metabolizat\u0103 (pic\u0103tura ro\u0219ie cu H cu contur verde).&nbsp;Activitatea DAO este direct \/ indirect dependent\u0103 de factori interni \u0219i externi, cum ar fi polimorfismele genei AOC1, starea fiziologic\u0103 a organismului, alcoolul, alte amine biogene \u0219i aportul de medicamente.&nbsp;AOC1 \u2014 (gena amin\u0103 oxidaz\u0103 cupru 1) .<\/p>\n<p><b>HNMT<\/b> este o enzim\u0103 citosolic\u0103 al c\u0103rei rol este de a regla nivelul de histamin\u0103 intracelular\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;].&nbsp;Inactivarea histaminei intracelulare este mediat\u0103 de metilarea nucleului imidazol;&nbsp;acest metabolit este oxidat ulterior [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;].&nbsp;De\u0219i se g\u0103se\u0219te \u0219i \u00een tractul gastro-intestinal, este pu\u021bin probabil s\u0103 joace un rol major \u00een degradarea histaminei exogene sau a histaminei produse de microbiomul intestinal [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<h3>1.3.&nbsp;Amine biogene \u00een alimente<\/h3>\n<p>Aminele biogene pot fi prezente \u00een cantit\u0103\u021bi mai mari sau mai mici \u00een orice aliment.&nbsp;Prelucrarea \u0219i depozitarea sunt, \u00een general, inevitabile \u00een cazurile \u00een care ingredientele se altereaz\u0103 rapid \u0219i \/ sau sunt bogate \u00een proteine.&nbsp;Depozitarea cre\u0219te riscul de acumulare de amine biogene.&nbsp;Se pare c\u0103 acumularea lor este total dependent\u0103 de microorganismele care creeaz\u0103 histamin\u0103 \u00een timpul depozit\u0103rii alimentelor (\u00een special \u00een cazul alimentelor cu un con\u021binut ridicat de L-histidin\u0103) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B35-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">35<\/a>&nbsp;].&nbsp;Per total, cu c\u00e2t alimentele sunt mai proaspete, cu at\u00e2t este mai mic\u0103 probabilitatea form\u0103rii de amine biogene.<\/p>\n<p>Aminele sunt clasificate ca monoamine, diamine \u0219i poliamine, \u00een func\u021bie de c\u00e2te grupe de amino (_NH2) con\u021bin.&nbsp;Printre cele mai importante amine biogene g\u0103site \u00een alimente se num\u0103r\u0103 monoamine- tiramin\u0103, diamine- histamin\u0103, putrescin\u0103 \u0219i cadaverin\u0103, precum \u0219i poliamine -spermin\u0103 \u0219i spermidin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B36-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">36<\/a>&nbsp;].<\/p>\n<p>\u00cen contextul sindromului HIT, de semnifica\u021bie clinic\u0103 este tiramina, care poate fi prezent\u0103 \u00een cantit\u0103\u021bi excesive \u00een anumite tipuri de br\u00e2nzeturi de maturare.&nbsp;La persoanele sensibile, acest lucru este legat de cre\u0219terea tensiunii arteriale \u0219i de apari\u021bia durerilor de migren\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B37-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">37<\/a>&nbsp;].<\/p>\n<p>Aminele biogene pot contribui la toxicitatea histaminei prin saturarea enzimelor responsabile de degradarea histaminei \u00een mucoas\u0103 (DAO, HNMT).&nbsp;Diaminele putrescin\u0103 \u0219i cadaverina sunt considerate a fi aminele cu cea mai mare influen\u021b\u0103 asupra metabolismului histaminei.&nbsp;Acest lucru se datoreaz\u0103 faptului c\u0103 enzima DAO le descompune preferen\u021bial [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B36-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">36<\/a>&nbsp;].&nbsp;Alimentele cu un con\u021binut ridicat de amine biogene sunt \u00een general considerate riscante \u0219i ar trebui omise din dietele cu con\u021binut sc\u0103zut de histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;].<\/p>\n<h4>Valorile aminelor biogene \u0219i ale histaminei \u00een alimente<\/h4>\n<p>O diet\u0103 care asigur\u0103 eliminarea complet\u0103 a histaminei este inaccesibil\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B38-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">38<\/a>&nbsp;].&nbsp;Con\u021binutul de amine biogene \u0219i histamin\u0103 din alimente difer\u0103 \u00een func\u021bie de sursa, prospe\u021bimea, tipurile, pH-ul, con\u021binutul de sare, con\u021binutul de proteine (\u0219i L-histidin\u0103), procesarea \u0219i depozitarea [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B39-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">39<\/a>&nbsp; acestora].&nbsp;Gama larg\u0103 de con\u021binut de histamin\u0103 \u0219i \/ sau alte amine biogene pentru alimente individuale face ca ace\u0219ti parametri s\u0103 fie neconcluden\u021bi \u0219i, prin urmare, nu consider\u0103m c\u0103 lista de intervale de valori specifice la 100 g de alimente este autoritar\u0103.&nbsp;\u00cen<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f004\/\" target=\"_blank\" rel=\"noopener\">Figura 4<\/a>, v\u0103 prezent\u0103m o list\u0103 de alimente care se recomand\u0103 cel mai adesea s\u0103 fie excluse din diet\u0103 \u00een caz de suspiciune de HIT.<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f004\/\" target=\"_blank\" rel=\"noopener\">Figura 4<\/a><\/p>\n<p>Alimentele care sunt cel mai adesea recomandate s\u0103 fie excluse din dietele cu con\u021binut sc\u0103zut de histamin\u0103.&nbsp;Adaptat conform [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<p>\u00cen&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t003\/\" target=\"_blank\" rel=\"noopener\">Tabelul 3<\/a>, enumer\u0103m alimentele care, \u00een cantit\u0103\u021bi obi\u0219nuite, sunt considerate sigure de a declan\u0219a simptome HIT.<\/p>\n<p><strong>Tabelul 3<\/strong><\/p>\n<p>Alimentele care, \u00een cantit\u0103\u021bi obi\u0219nuite, sunt considerate sigure de a declan\u0219a simptome HIT.&nbsp;Adaptat conform [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B40-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">40<\/a>&nbsp;].<\/p>\n<p>____________________________________________________________________________________________________________________________________<\/p>\n<p style=\"text-align: center;\">Ap\u0103, cafea, ceai, sucuri de cas\u0103 din fructe \u0219i legume permise<\/p>\n<p style=\"text-align: center;\">P\u00e2ine, produse de patiserie, cartofi, orez, paste, cereale, mei, hri\u0219c\u0103, porumb<\/p>\n<p style=\"text-align: center;\">Iaurt, br\u00e2nz\u0103 proasp\u0103t\u0103 moale<\/p>\n<p style=\"text-align: center;\">Salata verde, conopida, broccoli, cicoare, morcov, usturoi, ceapa, castravete, dovleac, dovlecei, piper, ridiche, anghinare, rubarba, sparanghel<\/p>\n<p style=\"text-align: center;\">Mere, pere, cire\u0219e, amarelle, piersici, caise, pepene verde, afine<\/p>\n<p style=\"text-align: center;\">Condimente, ierburi<\/p>\n<p style=\"text-align: center;\">Ulei vegetal, o\u021bet<\/p>\n<p style=\"text-align: center;\">Carne proasp\u0103t\u0103 \/ \u00eenghe\u021bat\u0103 imediat: carne de pas\u0103re, vi\u021bel, carne de vit\u0103, miel, carne de porc<\/p>\n<p style=\"text-align: center;\">PESTE PROASPAT \/ IMEDIAT CONGELAT: cod \/ polen, p\u0103str\u0103v, zander, halibut<\/p>\n<p style=\"text-align: center;\">\u0218unc\u0103 (proasp\u0103t\u0103, g\u0103tit\u0103 \u0219i de \u00eenalt\u0103 calitate), ou\u0103 (g\u0103tite)<\/p>\n<p style=\"text-align: center;\">Gem f\u0103cut din fructe permise, miere, unt, margarin\u0103<\/p>\n<p style=\"text-align: center;\">_______________________________________________________________________________________________________________________________<\/p>\n<p>\u00cen general, aminele biogene sunt termostabile.&nbsp;Dac\u0103 acestea sunt deja prezente \u00een alimente, tratamentul termic nu le degradeaz\u0103 semnificativ [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B36-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">36<\/a>&nbsp;].&nbsp;Cu toate acestea, fierberea \u00een ap\u0103 poate reduce con\u021binutul de amine biogene \u00een anumite tipuri de legume, cel mai probabil prin transferarea acestora din alimente \u00een ap\u0103.&nbsp;Spanacul care fierbe a redus nivelul de histamin\u0103 cu 83% \u00een compara\u021bie cu spanacul brut, \u00een timp ce analiza a confirmat transferul histaminei din spanac \u00een ap\u0103 (Latorre-Moratalla \u0219i colab., 2015, \u00een [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;]).&nbsp;Tratamentul termic nu trebuie s\u0103 conduc\u0103 \u00eentotdeauna la o reducere a aminelor biogene con\u021binute \u00een alimente.&nbsp;Tratamentul termic sub form\u0103 de fierbere \u0219i gr\u0103tar a ar\u0103tat o cre\u0219tere a con\u021binutului de amine biogene \u00een mg \/ 100 g \u00een vinete, fasole verde \u0219i galben\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B41-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">41<\/a>,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B42-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">42<\/a>&nbsp;].&nbsp;\u00centr-o lucrare a lui Chung, con\u021binutul de histamin\u0103 \u00een mg \/ 100 g \u00een fructe de mare \u0219i carne la gr\u0103tar a crescut, \u00een timp ce fierberea acestor alimente a redus con\u021binutul de histamin\u0103 din carne.&nbsp;Fierberea legumelor nu a avut nicio influen\u021b\u0103 asupra con\u021binutului de histamin\u0103 sau a redus-o doar minim [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B43-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">43<\/a>&nbsp;].<\/p>\n<p><strong>1.4.&nbsp;Factori care contribuie la o sensibilitate crescut\u0103 la histamin\u0103<\/strong><\/p>\n<p>Printre factorii care cresc sensibilitatea indivizilor la ingestia de histamin\u0103 sunt enumerate alte amine biogene, alcoolul (blocheaz\u0103 enzima DAO, poate elibera histamin\u0103 endogen\u0103), medicamentele specifice (cu efect inhibitor asupra DAO) \u0219i malnutri\u021bia, duc\u00e2nd la o insuficien\u021b\u0103 a cofactorilor enzimatici (vitamina C, cupru, vitamina B6) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;].<\/p>\n<p><strong>1.5.&nbsp;Microbiom \u0219i HIT<\/strong><\/p>\n<p>\u00cen 2018, Schink a comparat modelele microbiene de la 33 de persoane s\u0103n\u0103toase cu 33 de persoane cu suspiciune de HIT, dintre care 8 au avut o activitate scazuta a enzimei DAO \u00een ser.&nbsp;\u00cen compara\u021bie cu acei pacien\u021bi suspecta\u021bi de prezen\u021b\u0103 HIT, persoanele s\u0103n\u0103toase au prezentat o abunden\u021b\u0103 mai mare a&nbsp;familiei&nbsp;<em>Bifidobacteriaceae<\/em>&nbsp;, cu o median\u0103 de 0,3% [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B44-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">44<\/a>&nbsp;].&nbsp;Aceast\u0103 familie apar\u021bine&nbsp;genului&nbsp;<em>Bifidobacterium<\/em>&nbsp;, care confer\u0103 beneficii pentru s\u0103n\u0103tate gazdei [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B45-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">45<\/a>&nbsp;].&nbsp;La persoanele cu activitate DAO sc\u0103zut\u0103 \u00een ser,&nbsp;s-a observat&nbsp;o abunden\u021b\u0103 mai mare a&nbsp;genului&nbsp;<em>Proteobacteria<\/em>&nbsp;.&nbsp;Raportul mai mare \u00een favoarea&nbsp;genului&nbsp;<em>Proteobacteria<\/em>&nbsp;, care concureaz\u0103 cu anaerobii stric\u021bi (inclusiv bacteriile genului&nbsp;<em>Bifidobacterium<\/em>&nbsp;), poate prezice disbioza \u0219i \/ sau afectarea func\u021biei epiteliale intestinale [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B44-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">44<\/a>&nbsp;].&nbsp;Dac\u0103 bifidobacteriile au fost folosite ca si cultur\u0103 ini\u021bial\u0103 \u00een produc\u021bia de c\u00e2rna\u021bi fermenta\u021bi, produsele finale con\u021bineau cantit\u0103\u021bi mai mici de amine biogene [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B46-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">46<\/a>&nbsp;].<\/p>\n<p>Unele tulpini bacteriene au, de asemenea, o enzim\u0103 care asigur\u0103 sinteza endogen\u0103 a histaminei \u00een corpul uman.&nbsp;Trebuie subliniat faptul c\u0103 prezen\u021ba L-histidin decarboxilazei bacteriene este specific\u0103 tulpinii, nu speciilor [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B47-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">47<\/a>&nbsp;].&nbsp;\u00cen consecin\u021b\u0103, nu este posibil\u0103 extrapolarea acestei propriet\u0103\u021bi de la o tulpin\u0103 la alta, de\u0219i \u00een cadrul aceleia\u0219i specii.&nbsp;Prin urmare, este imperativ s\u0103 se evalueze \u00eentotdeauna independent cantitatea de histamin\u0103 produs\u0103 pentru tulpinile individuale ale speciilor bacteriene.<\/p>\n<p>Anumite tulpini care sunt considerate poten\u021bial probiotice, de exemplu&nbsp;<em>Lactobacillus saerimneri<\/em>&nbsp;30a, produc o cantitate semnificativ\u0103 de histamin\u0103 \u0219i alte amine biogene [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B48-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">48<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B49-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">49<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B50-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">50<\/a>&nbsp;].&nbsp;\u00cen bacteriile utilizate pe scar\u0103 larg\u0103&nbsp;<em>Limosilactobacillus reuteri<\/em>&nbsp;DSM 17938, prezen\u021ba genelor responsabile de sinteza acestei enzime nu a fost dovedit\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B51-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">51<\/a>&nbsp;].&nbsp;Din cele 15 tulpini ale bacteriei&nbsp;<em>Lactobacillus acidophilus<\/em>&nbsp;,&nbsp;<em>Lacticaseibacillus casei<\/em>&nbsp;,&nbsp;<em>Lactobacillus delbrueckii<\/em>&nbsp;ssp.&nbsp;<em>bulgaricus<\/em>&nbsp;,&nbsp;<em>Lactobacillus lactis<\/em>&nbsp;ssp.&nbsp;<em>lactis<\/em>&nbsp;,<em>Lactococcus lactis<\/em>&nbsp;ssp.&nbsp;<em>lactis<\/em>&nbsp;\u0219i&nbsp;<em>Lactiplantibacillus plantarum<\/em>&nbsp;, doar dou\u0103 tulpini,&nbsp;<em>L. casei<\/em>&nbsp;TISTR 389 \u0219i&nbsp;<em>L. bulgaricus<\/em>&nbsp;TISTR 895, p\u0103reau poten\u021bial produc\u0103toare de histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B47-nutrients-13-02228\" target=\"_blank\" rel=\"noopener\">47<\/a>&nbsp;].<\/p>\n<p>Anumite tulpini ale urm\u0103toarelor genuri \u0219i specii de bacterii, drojdii \u0219i mucegaiuri au capacitatea de formare a histaminei.&nbsp;\u00cen<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t004\/\" target=\"_blank\" rel=\"noopener\">Tabelul 4<\/a>, rezum\u0103m genurile \u0219i speciile microbiene \u00een care s-a demonstrat prezen\u021ba genei pentru L-histidina decarboxilaza.<\/p>\n<h3>Tabelul 4<\/h3>\n<p>Genuri sau specii microbiene care pot avea capacitatea de formare a histaminei.&nbsp;Adaptat conform [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B39-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">39<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B50-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">50<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B52-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">52<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B53-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">53<\/a>&nbsp;].<\/p>\n<table style=\"height: 1553px;\" width=\"848\">\n<tbody>\n<tr>\n<td colspan=\"3\" width=\"100%\"><strong>Bacterii<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Acinetobacter<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\"><em>Chryseobacterium<\/em>&nbsp;spp.<\/td>\n<td width=\"36%\"><em>Pediococcus pentosaceus<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Alcalingenes faecalis<\/em><\/td>\n<td width=\"34%\"><em>Klebsiella oxytoca<\/em><\/td>\n<td width=\"36%\"><em>Proteus<\/em>&nbsp;spp.<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Klebsiella pneumoniae<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Arizona<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\">&nbsp;<\/td>\n<td width=\"36%\"><em>Providencia<\/em>&nbsp;spp.<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Kluyvera<\/em>&nbsp;spp.<\/td>\n<td width=\"36%\"><em>Providencia heimbachae<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Cedecea<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\">&nbsp;<\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Lacticaseibacillus casei<\/em><\/td>\n<td width=\"36%\"><em>Pseudomonas putida<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Citrobacter freundii<\/em><\/td>\n<td width=\"34%\"><em>Lacticaseibacillus paracasei<\/em><\/td>\n<td width=\"36%\"><em>Pseudomonas lundensis<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Citrobacter braakii<\/em><\/td>\n<td width=\"34%\"><em>Lacticaseibacillus rhamnosus<\/em><\/td>\n<td width=\"36%\"><em>Pseudomonas stutzeri<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Lactiplantibacillus plantarum<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Lactobacillus curvatus<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Edwardsiella<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\"><em>Lactobacillus delbrueckii<\/em><\/td>\n<td width=\"36%\"><em>Psychrobacter<\/em>&nbsp;spp.<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Lactobacillus helveticus<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Enterococcus casseliflavus<\/em><\/td>\n<td width=\"34%\"><em>Lactococcus lactis<\/em>&nbsp;ssp.&nbsp;<em>lactis<\/em><\/td>\n<td width=\"36%\"><em>Raoultella planticola<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Enterococcus faecalis<\/em><\/td>\n<td width=\"34%\"><em>Latilactobacillus<\/em>&nbsp;spp.<\/td>\n<td width=\"36%\"><em>Raoultella ornithinolytica<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Enterococcus faecium<\/em><\/td>\n<td width=\"34%\"><em>Lentilactobacillus buchneri<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Lentilactobacillus hilgardii<\/em><\/td>\n<td width=\"36%\"><em>Salmonella enterica<\/em>&nbsp;ssp.&nbsp;<em>arizonae<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Enterobacter<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\"><em>Lentilactobacillus parabuchneri<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Leuconostoc<\/em>&nbsp;spp.<\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Escherichia coli<\/em><\/td>\n<td width=\"34%\"><em>Levilactobacillus brevis<\/em><\/td>\n<td width=\"36%\"><em>Serratia<\/em>&nbsp;spp.<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Escherichia fergusonii<\/em><\/td>\n<td width=\"34%\"><em>Limosilactobacillus reuteri<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\">&nbsp;<\/td>\n<td width=\"34%\"><em>Limosilactobacillus vaginalis<\/em><\/td>\n<td width=\"36%\"><em>Sphingobacterium<\/em>&nbsp;spp.<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Hafnia alvei<\/em><\/td>\n<td width=\"34%\">&nbsp;<\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Hafnia paralvei<\/em><\/td>\n<td width=\"34%\"><em>Microbacterium foliorum<\/em><\/td>\n<td width=\"36%\"><em>Streptococcus thermophilus<\/em><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Halomonas<\/em>&nbsp;spp.<\/td>\n<td width=\"34%\"><em>Morganella morganii<\/em><\/td>\n<td width=\"36%\"><em>Tetragenococcus halophilus<\/em><\/td>\n<\/tr>\n<tr>\n<td colspan=\"3\" width=\"100%\"><strong>Drojdii \u0219i mucegaiuri<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"29%\"><em>Debaryomyces hansenii<\/em><\/td>\n<td width=\"34%\"><em>Geotrichum candidum<\/em><\/td>\n<td width=\"36%\">&nbsp;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Prezen\u021ba unor astfel de bacterii \u00een tractul gastro-intestinal ar putea pentru anumite persoane cre\u0219te sensibilitatea la histamina ingerat\u0103.&nbsp;\u00centr-un studiu din 2013, efectul tulpinii produc\u0103toare de histamin\u0103 a speciei&nbsp;Lacticaseibacillus rhamnosus a&nbsp;fost studiat la \u0219oareci.&nbsp;Frei \u0219i colab.&nbsp;a ajuns la concluzia c\u0103 alterarea r\u0103spunsului imun \u00eenn\u0103scut ( de&nbsp;exemplu, celulele dendritice) pot fi mediate prin H&nbsp;<sub>2<\/sub>&nbsp;receptor nu numai de histamin\u0103 endogen\u0103, ci \u0219i de histamin\u0103 produs de microbiome [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B53-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">53<\/a>&nbsp;].&nbsp;The&nbsp;L. rhamnosus&nbsp;LGG \u0219i&nbsp;L. rhamnosus&nbsp;Lc705 Tulpinile suprimat expresia H&nbsp;<sub>4<\/sub>&nbsp;receptorul celulelor mastocitare \u0219i sc\u0103derea activ\u0103rii celulelor mastocite \u0219i r\u0103spunsul IgE [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B54-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">54<\/a>].<\/p>\n<p>Deoarece microorganismele joac\u0103 un rol crucial \u00een formarea histaminei;&nbsp;au fost studiate pentru capacitatea lor de a degrada aminele biogene din alimente, \u00een special histamina \u0219i tiramina [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B55-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">55<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B56-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">56<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B57-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">57<\/a>&nbsp;].&nbsp;Lactiplantibacillus plantarum&nbsp;tulpina D-103 a&nbsp;fost capabil s\u0103 degradeze histaminei p\u00e2n\u0103 la 100% \u00een bulion MRS histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B57-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">57<\/a>&nbsp;].&nbsp;De\u0219i activit\u0103\u021bile catabolice microbiene responsabile de degradarea histaminei nu au fost \u00eenc\u0103 complet elucidate, cel mai probabil sunt implicate amine oxidaze microbiene care con\u021bin cupru, cum ar fi histamina oxidaz\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B55-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">55<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B57-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">57<\/a>&nbsp;].&nbsp;Capacitatea microorganismelor de a degrada aminele biogene este specific\u0103 tulpinii [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B55-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">55<\/a>].&nbsp;\u00cen viitor, tulpinile eligibile ar putea fi exploatate pentru a controla acumularea de amine biogene \u00een anumite alimente (de exemplu, br\u00e2nz\u0103, vin, miso) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B55-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">55<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B56-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">56<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B57-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">57<\/a>&nbsp;].&nbsp;Aceast\u0103 abordare ar necesita o cunoa\u0219tere excelent\u0103 a metabolismului microbian, deoarece unele subproduse ale reac\u021biilor enzimatice (de exemplu, peroxid de hidrogen) nu sunt de dorit [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B55-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">55<\/a>&nbsp;].&nbsp;Mai mult, unele tulpini ar putea avea propriet\u0103\u021bi pentru degradarea \u0219i producerea concomitent\u0103 de amine biogene [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B56-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">56<\/a>&nbsp;].<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">Mergi la:<\/a><\/p>\n<h2>2. Abord\u0103ri de diagnostic<\/h2>\n<p>HIT nu este \u00een prezent o unitate nosologic\u0103.&nbsp;Lipsesc criteriile de diagnosticare specifice HIT sau markerii [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].&nbsp;\u00cen general, pentru intoleran\u021be \u0219i tulbur\u0103ri de malabsorb\u021bie, au fost propuse mai multe strategii de diagnostic care utilizeaz\u0103 diferite teste.&nbsp;Spre deosebire de alte tulbur\u0103ri, cum ar fi boala celiac\u0103, nu exist\u0103 o analiz\u0103 de laborator valid\u0103 pentru HIT care s\u0103 fi fost acceptat\u0103 \u00een mod consensual [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B24-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">24<\/a>&nbsp;].<\/p>\n<p>Se propune c\u0103 manifestarea simptomelor HIT \u00ee\u0219i are originea \u00eentr-un nivel \/ activitate redus\u0103 de DAO.&nbsp;Pe baza acestui fapt, m\u0103surarea concentra\u021biei sau activit\u0103\u021bii acestei enzime ar trebui s\u0103 fie util\u0103 pentru diagnosticarea HIT.&nbsp;Cu toate acestea, problema rezid\u0103 \u00een faptul c\u0103 nu a fost \u00eenc\u0103 stabilit\u0103 o valoare de referin\u021b\u0103 pentru nivelurile de DAO \u00een ser [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B24-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">24<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B27-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">27<\/a>&nbsp;].&nbsp;Mai mult, o valoare \u0219i \/ sau activitate DAO m\u0103surat\u0103 \u00eentr-un ser poate fi incoerent\u0103 cu nivelul curent \/ activitatea func\u021bional\u0103 a DAO \u00een mucoasa intestinal\u0103.<\/p>\n<h3>2.1.&nbsp;Activitate enzimatic\u0103 DAO \u00een ser<\/h3>\n<p>Cea mai studiat\u0103, dar \u00eenc\u0103 controversat\u0103 abordare de diagnostic de laborator este analiza activit\u0103\u021bii enzimei DAO \u00een ser.&nbsp;Testele m\u0103soar\u0103 cantitatea de histamin\u0103 care se degradeaz\u0103 \u00eentr-un timp specificat \u00eentr-o prob\u0103 de s\u00e2nge, utiliz\u00e2nd testul imunosorbent legat de enzime (ELISA) sau testul radioimuno (RIA).&nbsp;Pragul pentru activitatea enzimatic\u0103 DAO seric\u0103 prin care ar trebui luat\u0103 \u00een considerare prezen\u021ba HIT a fost propus la 10 U \/ mL [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B58-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">58<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B59-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">59<\/a>&nbsp;].&nbsp;Un num\u0103r de autori au subliniat contribu\u021bia poten\u021bial\u0103 a acestei abord\u0103ri diagnostice \u00een c\u0103utarea cauzelor simptomelor la pacien\u021bii cu suspiciune de HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B59-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">59<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B60-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">60<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B61-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">61<\/a>].&nbsp;Motivul controversei a fost c\u0103 DAO nu a fost detectat \u00een s\u00e2nge de anticorpi monoclonali, cel pu\u021bin nu \u00een cantit\u0103\u021bi relevante [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B62-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">62<\/a>&nbsp;].&nbsp;\u00cen consecin\u021b\u0103, activitatea enzimei DAO \u00een ser nu a putut fi considerat\u0103 concludent\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].&nbsp;Cu toate acestea, \u00een 2017, Boehm \u0219i colab.&nbsp;a demonstrat c\u0103 ELISA este capabil s\u0103 cuantifice DAO uman \u00een mod fiabil \u0219i precis \u00een diferite fluide biologice \u0219i a concluzionat c\u0103 poten\u021bialul DAO ca biomarker \u00een diferite boli poate fi evaluat [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B27-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">27]<\/a>].&nbsp;Cu toate acestea, la unii pacien\u021bi, rela\u021bia dintre activitatea DAO \u00een serul sanguin \u0219i istoricul clinic al pacien\u021bilor simptomatici care sufer\u0103 de simptome tipice pentru HIT nu a putut fi confirmat\u0103.&nbsp;Acest lucru se poate explica prin faptul c\u0103 activitatea enzimei DAO poate varia \u00een mod natural (pe parcursul zilei \u0219i \/ sau pe parcursul lunii) la un individ [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B63-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">63<\/a>&nbsp;].&nbsp;M\u0103surarea activit\u0103\u021bii enzimei DAO \u00een ser poate fi considerat\u0103 ca parte a examin\u0103rilor complementare \u00een anumite cazuri, dac\u0103 determinarea activit\u0103\u021bii DAO \u00een mucoasa intestinal\u0103 nu este fezabil\u0103.<\/p>\n<h3>2.2.&nbsp;Activitatea DAO \u00een mucoasa intestinal\u0103<\/h3>\n<p>Determinarea activit\u0103\u021bii DAO \u00een mucoasa intestinal\u0103 ar putea reprezenta o metod\u0103 de diagnostic fiabil\u0103.&nbsp;Determinarea este condi\u021bionat\u0103 de o biopsie a \u021besutului colonului \u00een timpul colonoscopiei.&nbsp;Exist\u0103 doar c\u00e2teva studii care abordeaz\u0103 aceast\u0103 abordare diagnostic\u0103.&nbsp;Cu toate acestea, au ar\u0103tat o activitate catabolic\u0103 DAO redus\u0103 la pacien\u021bii cu urticarie [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B64-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">64<\/a>&nbsp;] \u0219i o alergie alimentar\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B65-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">65<\/a>&nbsp;] cu niveluri asociate de histamin\u0103 mai mari;&nbsp;importan\u021ba acestei abord\u0103ri trebuie totu\u0219i confirmat\u0103 de date mai solide [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<h3>2.3.&nbsp;Niveluri de histamin\u0103 fecal\u0103<\/h3>\n<p>Dup\u0103 cum s-a men\u021bionat, microbiota tractului gastro-intestinal poate fi o surs\u0103 semnificativ\u0103 de histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B50-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">50<\/a>&nbsp;].&nbsp;Prin urmare, determinarea nivelurilor de histamin\u0103 fecal\u0103 nu este considerat\u0103 o metod\u0103 fiabil\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].<\/p>\n<h3>2.4.&nbsp;Test cutanat<\/h3>\n<p>\u00cen diagnosticul HIT a fost aplicat\u0103 varianta de testare a \u00een\u021bep\u0103turii pielii, ale c\u0103rei rezultate sunt citite dup\u0103 un timp mai lung (50 min) dec\u00e2t \u00een testul \u00een\u021bep\u0103tor standard (20 min).&nbsp;Rezolvarea ro\u0219e\u021bei de la punc\u021bie apare mai t\u00e2rziu la pacien\u021bii simptomatici \u00een compara\u021bie cu controalele, ceea ce poate semnala o capacitate redus\u0103 a organismului de a degrada histamina administrat\u0103 intracutanat.&nbsp;Limitarea acestui test const\u0103 \u00een faptul c\u0103 nu trebuie s\u0103 reflecte neap\u0103rat degradarea histaminei din intestinul sub\u021bire.&nbsp;Mai mult, este dificil, pe baza acestui test, s\u0103 diferen\u021biem HIT de alte tulbur\u0103ri, de exemplu alergice, [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B66-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">66<\/a>&nbsp;].<\/p>\n<h3>2.5.&nbsp;Nivelurile de histamin\u0103 \u00een plasm\u0103<\/h3>\n<p>Paisprezece pacien\u021bi cu suspiciune de HIT au primit oral 75 mg de histamin\u0103 sau un placebo, iar nivelurile plasmatice de histamin\u0103 au fost m\u0103surate la 10 minute.&nbsp;intervale peste 1 h.&nbsp;Aceste rezultate au fost comparate cu 4 persoane s\u0103n\u0103toase.&nbsp;\u00cen acest e\u0219antion mic, nu s-au g\u0103sit diferen\u021be semnificative \u00een nivelurile plasmatice de histamin\u0103 \u00eentre grupurile experimentale \u0219i cele placebo.&nbsp;Dup\u0103 administrarea placebo, 33% dintre pacien\u021bi au avut un nivel crescut de histamin\u0103 \u00een plasm\u0103, \u00een timp ce aproximativ 50% au prezentat simptome [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B67-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">67<\/a>&nbsp;].<\/p>\n<h3>2.6.&nbsp;Testul provoc\u0103rii histaminei<\/h3>\n<p>Testul provoc\u0103rii histaminei (provocare) ofer\u0103 rezultate diagnostice, precum \u0219i o determinare a dozei individuale de prag de histamin\u0103 ingerat\u0103.&nbsp;Doza prag de histamin\u0103 ingerat\u0103 este cantitatea de histamin\u0103 capabil\u0103 s\u0103 declan\u0219eze simptome la un individ.&nbsp;Pe de alt\u0103 parte, este dificil (sau chiar imposibil) s\u0103 se estimeze con\u021binutul de histamin\u0103 pentru fiecare aliment deoarece variaz\u0103 \u00een func\u021bie de mai mul\u021bi factori [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B39-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">39<\/a>&nbsp;].&nbsp;Principalul dezavantaj al acestui test este c\u0103 necesit\u0103 supravegherea practic ne\u00eentrerupt\u0103 de c\u0103tre personalul specializat pe un interval de timp relativ lung.&nbsp;\u00centr-o serie de publica\u021bii, doza provocatoare a fost stabilit\u0103 la 75 mg de histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>], care ar trebui s\u0103 se refere la o doz\u0103 inofensiv\u0103 pentru o persoan\u0103 s\u0103n\u0103toas\u0103 \u0219i la o doz\u0103 alimentar\u0103 frecvent\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B68-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">68<\/a>&nbsp;].&nbsp;Cu toate acestea, lipse\u0219te un consens cu privire la valoarea critic\u0103 pentru intoxica\u021bia cu histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B10-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">10<\/a>&nbsp;].&nbsp;\u00centr-un mic studiu controlat cu placebo, o doz\u0103 de 75 mg histamin\u0103 a provocat imediat simptome (tahicardie, str\u0103nut, m\u00e2nc\u0103rime la nas, rinoree) la 5 din cei 10 pacien\u021bi s\u0103n\u0103to\u0219i testa\u021bi [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B68-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">68<\/a>].&nbsp;Un studiu austriac din 2011 a pus la \u00eendoial\u0103 \u0219i decisivitatea testului.&nbsp;Pacien\u021bii au primit 75 mg histamin\u0103, iar cei care au reac\u021bionat la aceasta (n = 39), au fost \u00eemp\u0103r\u021bi\u021bi \u00een grupuri \u0219i li s-a administrat ceai cu \/ f\u0103r\u0103 histamin\u0103 \u0219i o capsul\u0103 cu o enzim\u0103 DAO sau un placebo.&nbsp;Potrivit autorului studiului, simptomele la pacien\u021bii suspecta\u021bi de HIT \u00een organele individuale s-au manifestat \u00eentr-o varietate de situa\u021bii.&nbsp;\u00cen unele cazuri, pacien\u021bii au reac\u021bionat \u00een mod nea\u0219teptat, chiar aleatoriu.&nbsp;Prin urmare, pentru diagnosticarea HIT, reproductibilitatea simptomelor individuale nu poate fi \u00een sine informativ\u0103;&nbsp;un sistem de notare care s\u0103 evalueze toate simptomele ar putea fi mai adecvat [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B16-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">16<\/a>&nbsp;].&nbsp;\u00cen plus, testul provoc\u0103rii (provoc\u0103rii) histaminei \u00een sine prezint\u0103 riscul de efecte secundare grave [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<h3>2.7.&nbsp;Polimorfisme nucleotidice unice (SNP) ale evalu\u0103rii genei AOC1<\/h3>\n<p>\u00cen prezent, exist\u0103 4 SNP-uri diferite ale genei AOC1 asociate cu o predispozi\u021bie la HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B21-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">21<\/a>&nbsp;].&nbsp;Testarea genetic\u0103 a SNP-urilor genei AOC1 este o procedur\u0103 neinvaziv\u0103, \u00een care SNP-urile evaluate din probe de s\u00e2nge sau mucoas\u0103 oral\u0103 ar putea fi furnizate \u00een ambulan\u021b\u0103 sau acas\u0103.&nbsp;Rezultatele pot fi citite \u00een c\u00e2teva zile.&nbsp;Acest test simplu poate juca un rol \u00een testarea complementar\u0103 a persoanelor suspectate pentru a sus\u021bine rezultatele altor rezultate diagnostice.<\/p>\n<h3>2.8.&nbsp;Determinarea histaminei \u0219i a metabolitului s\u0103u 1-metilhistamin\u0103 din urin\u0103<\/h3>\n<p>\u00cen 2017, Comas-Bast\u00e9 a propus o nou\u0103 abordare de diagnostic.&nbsp;Principiul acestui test neinvaziv este determinarea histaminei \u0219i a metabolitului s\u0103u 1-metilhistamin\u0103 din urin\u0103 prin cromatografie lichid\u0103 de \u00eenalt\u0103 performan\u021b\u0103 \u0219i fluorimetrie [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B69-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">69<\/a>&nbsp;].&nbsp;Totu\u0219i, aceast\u0103 abordare a\u0219teapt\u0103 validarea [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<p>Deoarece nu exist\u0103 \u00een prezent nicio metod\u0103 de diagnostic validat\u0103 care s\u0103 identifice f\u0103r\u0103 echivoc aportul de histamin\u0103 exogen\u0103 ca factor declan\u0219ator al simptomelor, recomand\u0103m abordarea descris\u0103 \u00een&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f005\/\" target=\"_blank\" rel=\"noopener\">Figura 5<\/a>.&nbsp;\u00cen viitor, poate fi optim s\u0103 se adauge determinarea histaminei \u0219i a metaboli\u021bilor s\u0103i \u00een urin\u0103 printre procedurile de diagnostic efectuate \u00eenainte de eliminarea efectiv\u0103 a histaminei alimentare.<\/p>\n<p>de diagnostic efectuate \u00eenainte de eliminarea efectiv\u0103 a histaminei alimentare.<\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f005\/\" target=\"_blank\" rel=\"noopener\">Figura 5<\/a><\/p>\n<p>Abordarea diagnosticului la un pacient cu suspiciune de HIT.&nbsp;IgE &#8211; imunoglobulin\u0103 E;&nbsp;DAO &#8211; diamin oxidaz\u0103;&nbsp;HIT &#8211; intoleran\u021b\u0103 la histamin\u0103;&nbsp;SNP &#8211; polimorfisme cu nucleotide unice;&nbsp;AOC1 \u2014 amin\u0103 oxidaz\u0103 cupru con\u021bin\u00e2nd 1. Adaptat conform [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].<\/p>\n<p>S-au ridicat \u00eengrijor\u0103ri cu privire la faptul c\u0103 pacien\u021bii suspecta\u021bi de HIT primesc adesea chestionare din surse non-\u0219tiin\u021bifice \u0219i, dup\u0103 completarea lor, vin la specialistul deja convins de diagnosticul lor \u0219i, prin urmare, refuz\u0103 examinarea ulterioar\u0103.&nbsp;Chestionarele din surse non-\u0219tiin\u021bifice nu sunt considerate a fi o abordare de diagnostic fiabil\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B70-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">70<\/a>&nbsp;].<\/p>\n<h3>2.9.&nbsp;Excluderea diagnosticului diferen\u021bial al altor boli<\/h3>\n<p>Simptomele declan\u0219ate de ingestia histaminei sunt nespecifice.&nbsp;\u00cen cadrul abord\u0103rilor diagnostice, se recomand\u0103 excluderea tulbur\u0103rilor alergice ca prim pas (alergie alimentar\u0103 mediat\u0103 de IgE).&nbsp;Formarea excesiv\u0103 de histamin\u0103 poate fi, de asemenea, legat\u0103 de tulbur\u0103ri specifice rare, relativ bine diferen\u021biate.&nbsp;Pentru excluderea mastocitozei la pacien\u021bii suspecta\u021bi de HIT, trebuie examinate nivelurile serice ale triptazei [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B6-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">6<\/a>&nbsp;].&nbsp;Luarea repetat\u0103 a probelor este optim\u0103 &#8211; pe parcursul simptomelor \u0219i apoi dup\u0103 diminuarea acestora.&nbsp;Trebuie excluse tulbur\u0103rile cronice (boala Crohn, boala celiac\u0103), \u00eempreun\u0103 cu o poten\u021bial\u0103 nox\u0103 infec\u021bioas\u0103 (&nbsp;Helicobacter pylori, zoonoze).&nbsp;\u00cen timpul acestor prime examin\u0103ri, se recomand\u0103 pacientului s\u0103 \u00eentocmeasc\u0103 jurnalul pacientului, unde vor fi \u00eenregistrate alimentele consumate \u0219i simptomele manifestate.&nbsp;O aplica\u021bie inteligent\u0103 pentru smartphone dezvoltat\u0103 \u00een cooperare cu speciali\u0219ti ar putea fi op\u021biunea.<\/p>\n<p>Dup\u0103 excluderea diferen\u021bial\u0103 a diagnosticului a altor cauze posibile ale simptomelor, urmeaz\u0103 o diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103, care ar trebui \u00eemp\u0103r\u021bit\u0103 \u00een 3 faze (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t005\/\" target=\"_blank\" rel=\"noopener\">Tabelul 5<\/a>).&nbsp;Atunci c\u00e2nd efectul dietei este evaziv, ar putea urma expunerea la histamin\u0103 (de exemplu, consumul de varz\u0103 acr\u0103).&nbsp;Debutul simptomelor la scurt timp dup\u0103 expunere \u0219i remisiunea lor ulterioar\u0103 dup\u0103 reluarea dietei poate indica HIT.<\/p>\n<h3>Tabelul 5<\/h3>\n<p>Fazele m\u0103surilor dietetice la pacien\u021bii cu suspiciune de HIT.&nbsp;Adaptat conform [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].<\/p>\n<table>\n<thead>\n<tr>\n<td><strong>Faz\u0103<\/strong><\/td>\n<td><strong>Obiectiv<\/strong><\/td>\n<td><strong>Recomandare<\/strong><\/td>\n<td><strong>Durat\u0103<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Faza 1: Faza de eliminare<\/td>\n<td>Reducerea simptomelor la un nivel maxim posibil<\/td>\n<td>\u2022 Schimbarea compozi\u021biei dietei &#8211; introducerea m\u0103surilor de diet\u0103 mixt\u0103 cu accent pe legumele proaspete \u0219i reducerea aportului de amine biogene, \u00een special a histaminei<br>\u2022 Optimizarea nutrien\u021bilor<\/td>\n<td>10-14 zile<\/td>\n<\/tr>\n<tr>\n<td>Faza 2: Faza de testare<\/td>\n<td>Reintroducerea alimentelor excluse \u00een faza 1, dup\u0103 luarea \u00een considerare a factorilor de risc individuali (stres, menstrua\u021bie, consum de medicamente etc.)<\/td>\n<td>\u2022 Reintroducerea treptat\u0103 \u021bintit\u0103 a alimentelor suspectate lu\u00e2nd \u00een considerare preferin\u021bele dietetice individuale ale pacientului<br>\u2022 Evaluarea sensibilit\u0103\u021bii individuale la histamina ingerat\u0103<\/td>\n<td>P\u00e2n\u0103 la 6 s\u0103pt\u0103m\u00e2ni<\/td>\n<\/tr>\n<tr>\n<td>Faza 3: Dieta pe termen lung<\/td>\n<td>Men\u021binerea unei calit\u0103\u021bi ridicate a vie\u021bii Dieta continu\u0103 echilibrat\u0103<\/td>\n<td>\u2022 Recomand\u0103ri nutri\u021bionale individuale bazate pe sensibilitatea individual\u0103 la histamina ingerat\u0103 lu\u00e2nd \u00een considerare factorii de risc exogeni<\/td>\n<td>_<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Dac\u0103 r\u0103spunsul la o diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103 este insuficient \u0219i nu a fost observat\u0103 nicio remisiune a simptomelor, se recomand\u0103 efectuarea unor examin\u0103ri profesionale suplimentare cu speciali\u0219ti (gastroenterolog, neurolog, endocrinolog, dermatolog).<\/p>\n<p>Sindromul HIT nu indic\u0103 neap\u0103rat o caracteristic\u0103 (tranzitorie) a organismului.&nbsp;Pacien\u021bii cu boli inflamatorii intestinale au prezentat sc\u0103derea activit\u0103\u021bii DAO serice [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B13-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">13<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B71-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">71<\/a>&nbsp;].&nbsp;\u00cen mod similar, la pacien\u021bii cu colit\u0103 ulcerativ\u0103, s-a demonstrat sc\u0103derea activit\u0103\u021bii DAO \u00een mucoasa colonic\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B72-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">72<\/a>&nbsp;].&nbsp;Polimorfismul genei AOC1 a fost legat de severitatea cursului colitei ulcerative [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B73-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">73<\/a>&nbsp;].&nbsp;Ipoteza c\u0103 activitatea DAO sc\u0103zut\u0103 rezultat\u0103 dintr-un polimorfism genetic ar putea ac\u021biona ca factor de risc pentru dezvoltarea bolii inflamatorii intestinale nu a fost dovedit\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B74-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">74].<\/a>].&nbsp;Trebuie precizat c\u0103, cu sensibilitate la gluten non-celiac, au fost raportate simptome intestinale \u0219i extraintestinale, care sunt foarte asem\u0103n\u0103toare cu cele observate \u00een HIT.&nbsp;Cerealele care con\u021bin gluten se g\u0103sesc \u00een multe alimente, inclusiv p\u00e2ine, paste, pizza, bulgur \u0219i cuscus \u0219i \u00een b\u0103uturi precum berea.&nbsp;Majoritatea acestor alimente \u0219i b\u0103uturi con\u021bin totu\u0219i histamin\u0103 \u0219i \/ sau sunt consumate de obicei \u00eempreun\u0103 cu alte produse cu un con\u021binut de histamin\u0103.&nbsp;Multe produse de panifica\u021bie care con\u021bin gluten, precum \u0219i bere, con\u021bin drojdii, astfel microorganismele vii care pot contribui la producerea histaminei sunt utilizate \u00een procesul de produc\u021bie a acestora.&nbsp;Bulgurul, pastele \u0219i pizza sunt de obicei consumate cu ro\u0219ii \u0219i alte legume care, datorit\u0103 con\u021binutului lor de histamin\u0103 sau capacit\u0103\u021bii lor de a elibera histamin\u0103 endogen\u0103, ar putea declan\u0219a simptome la persoanele sensibile [<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B75-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">75<\/a>&nbsp;].<\/p>\n<p>La 18 din 20 de pacien\u021bi cu boal\u0103 celiac\u0103 refractar\u0103, Schnedl \u0219i colab.&nbsp;diagnosticat alte intoleran\u021be \/ malabsorb\u021bie \u0219i \/ sau&nbsp;infec\u021bie&nbsp;cu H. pylori&nbsp;.&nbsp;Sindromul HIT a fost diagnosticat la 11 pacien\u021bi.&nbsp;HIT pare s\u0103 joace un rol semnificativ \u00een r\u00e2ndul pacien\u021bilor cu boal\u0103 celiac\u0103 care nu r\u0103spund la m\u0103surile terapeutice [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B76-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">76<\/a>&nbsp;].<\/p>\n<h2>3. Abord\u0103ri terapeutice cu HIT<\/h2>\n<p>Printre abord\u0103rile terapeutice, standardul de aur este o diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103.&nbsp;Un r\u0103spuns bun la o astfel de diet\u0103 este considerat a fi confirmarea HIT.&nbsp;Pe l\u00e2ng\u0103 m\u0103surile dietetice, suplimentarea DAO care sprijin\u0103 degradarea histaminei ingerate este recomandat\u0103 ca tratament subsidiar pentru persoanele cu deficit de DAO intestinal [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;].&nbsp;In acuta si cazuri clinice mai severe, sau \u00een cazurile \u00een care ingerata histaminei nu poate fi complet eliminat prin urmare dieta low-histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B38-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">38<\/a>&nbsp;], H&nbsp;<sub>1<\/sub>&nbsp;(sau ,&nbsp;eventual ,&nbsp;H&nbsp;<sub>2<\/sub>&nbsp;) antihistaminice pot fi utilizate (utilizarea de&nbsp;preferin\u021b\u0103 pe termen scurt).<\/p>\n<h3>3.1.&nbsp;Dieta cu con\u021binut sc\u0103zut de histamin\u0103<\/h3>\n<p>Principiul dietei cu con\u021binut sc\u0103zut de histamin\u0103 const\u0103 \u00eentr-o alegere a alimentelor \u00een care nu este de a\u0219teptat o cantitate excesiv\u0103 de histamin\u0103 sau respectiv amine biogene.&nbsp;\u00cen prima faz\u0103 a dietei cu con\u021binut sc\u0103zut de histamin\u0103, alimentele care con\u021bin de obicei o cantitate mare de histamin\u0103 (\u0219i alte amine biogene) ar trebui complet excluse.&nbsp;Exist\u0103 o mare variabilitate \u00eentre studiile referitoare la tipul de alimente care este recomandat s\u0103 se evite \u00een timpul dietei de eliminare.&nbsp;Unele dintre alimentele excluse \u00een mod obi\u0219nuit con\u021bin doar niveluri sc\u0103zute de amine biogene \u0219i devin desemna\u021bi ca eliberatori de histamin\u0103 [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B77-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">77<\/a>&nbsp;].&nbsp;\u00cen<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/figure\/nutrients-13-02228-f004\/\" target=\"_blank\" rel=\"noopener\">Figura 4<\/a>, prezent\u0103m exemple de alimente care sunt deseori recomandate s\u0103 fie excluse \u00een dieta cu con\u021binut sc\u0103zut de histamin\u0103.<\/p>\n<p>Alimentele care \u00een condi\u021bii normale nu con\u021bin niveluri ridicate de amine biogene ar trebui consumate c\u00e2t mai proaspete posibil (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t003\/\" target=\"_blank\" rel=\"noopener\">Tabelul 3<\/a>).<\/p>\n<p>Dieta cu con\u021binut sc\u0103zut de histamin\u0103 trebuie s\u0103 fie temporar\u0103 \u0219i nu trebuie s\u0103 streseze pacientul.&nbsp;Pacientul trebuie s\u0103 fie con\u0219tient de faptul c\u0103, dup\u0103 o anumit\u0103 perioad\u0103, unele alimente eliminate pot fi reintroduse din nou \u00een meniu.<\/p>\n<p>Reese \u0219i colab.&nbsp;a propus 3 faze \u00een care alimentele responsabile de simptome sunt eliminate progresiv \u0219i respectiv reintroduse (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t005\/\" target=\"_blank\" rel=\"noopener\">Tabelul 5<\/a>).&nbsp;Respectarea unei diete cu con\u021binut sc\u0103zut de histamin\u0103 a condus \u00een mod clar la \u00eembun\u0103t\u0103\u021birea manifest\u0103rilor gastrointestinale, cutanate \u0219i neurologice [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B23-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">23<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B78-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">78<\/a>&nbsp;] \u0219i, \u00een unele cazuri, a fost observat\u0103 cre\u0219terea simultan\u0103 a nivelurilor serice de DAO [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B79-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">79<\/a>&nbsp;].<\/p>\n<h3>3.2.&nbsp;Aprovizionarea exogen\u0103 a DAO<\/h3>\n<p>\u00cen mod similar ca \u0219i \u00een cazul intoleran\u021bei la lactoz\u0103, se utilizeaz\u0103 suplimentarea cu lactaz\u0103, aportul exogen al enzimei DAO a fost propus pentru HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B9-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">9<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B16-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">16<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B32-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">32<\/a>&nbsp;].&nbsp;Autoritatea European\u0103 pentru Siguran\u021ba Alimentar\u0103 (EFSA) a autorizat un extract de rinichi porcin care con\u021bine 0,3 mg de enzim\u0103 DAO ca aliment nou.&nbsp;Din 2002, ar putea fi distribuit pe pia\u021b\u0103 ca supliment nutritiv \u0219i din 2013 ca aliment \u00een scopuri medicale speciale.&nbsp;Conform EFSA, doza zilnic\u0103 maxim\u0103 de enzim\u0103 ingerat\u0103 exogen este de 3 \u00d7 0,3 mg, care corespunde la 0,9 mg de DAO.&nbsp;Forma de dozare trebuie s\u0103 fie gastro-rezistent\u0103 pentru a livra enzima nedeteriorat\u0103 la locul presupusului efect (intestinul sub\u021bire) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B80-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">80<\/a>].&nbsp;S-a demonstrat c\u0103 suplimentarea exogen\u0103 DAO a \u00eembun\u0103t\u0103\u021bit simptomele din practica clinic\u0103 (<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/table\/nutrients-13-02228-t006\/\" target=\"_blank\" rel=\"noopener\">Tabelul 6<\/a>).<\/p>\n<h3>Tabelul 6<\/h3>\n<p>Rezumatul studiilor clinice care testeaz\u0103 efectele supliment\u0103rii exogene a diamine oxidazei ob\u021binute din rinichii porcini.&nbsp;DAO &#8211; diamin oxidaz\u0103;&nbsp;DBPC \u2014 controlat placebo dublu-orb;&nbsp;N \/ A &#8211; nu este disponibil;&nbsp;5-HT \u2014 5 hidroxitriptamin\u0103;&nbsp;UAS7 &#8211; Scorul de activitate Urticaria 7;&nbsp;NS &#8211; nesemnificativ;&nbsp;C1 &#8211; \u00eenainte de tratament (consulta\u021bia nr. 1);&nbsp;C2 &#8211; dup\u0103 tratament (consulta\u021bia nr. 2) [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B16-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">16<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B58-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">58<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B59-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">59<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B81-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">81<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B82-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">82<\/a>&nbsp;].<\/p>\n<table style=\"height: 1357px;\" width=\"1260\">\n<thead>\n<tr>\n<td><strong>Studiu<\/strong><\/td>\n<td><strong>Proiectare de \u00eencercare<\/strong><\/td>\n<td><strong>Interven\u0163ie<\/strong><\/td>\n<td><strong>Control<\/strong><\/td>\n<td><strong>Marime de mostra<\/strong><\/td>\n<td><strong>Durata interven\u021biei<\/strong><\/td>\n<td width=\"223\"><strong>Rezultate raportate<\/strong><\/td>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Komericki, 2011<\/td>\n<td>Studiu cross-over DBPC<\/td>\n<td>0,5 mg DAO<\/td>\n<td>Placebo<\/td>\n<td>39<\/td>\n<td>N \/ A<\/td>\n<td width=\"223\">O \u00eembun\u0103t\u0103\u021bire semnificativ\u0103 a simptomelor dup\u0103 administrarea DAO \u00een compara\u021bie cu placebo.<\/td>\n<\/tr>\n<tr>\n<td>Manzotti, 2016<\/td>\n<td>Studiu observa\u021bional restrospectiv<\/td>\n<td>2 \u00d7 0,3 mg DAO<\/td>\n<td>N \/ A<\/td>\n<td>14<\/td>\n<td>14<\/td>\n<td width=\"223\">13 pacien\u021bi (93%) au raportat o \u00eembun\u0103t\u0103\u021bire a \u2265 1 a simptomelor.<\/td>\n<\/tr>\n<tr>\n<td>Yacoub, 2018<\/td>\n<td>Studiu cross-over DBPC<\/td>\n<td>2 \u00d7 0,3 mg DAO<\/td>\n<td>Placebo<\/td>\n<td>20<\/td>\n<td>30<\/td>\n<td width=\"223\">O \u00eembun\u0103t\u0103\u021bire semnificativ\u0103 a Scorului de activitate al urticariei 7 (UAS7) la pacien\u021bii cu urticarie controlat\u0103 nesatisf\u0103c\u0103tor de antihistaminice (&nbsp;p&nbsp;&lt;0,05).&nbsp;Reducere u\u0219oar\u0103 semnificativ\u0103 a consumului de antihistaminice (&nbsp;p&nbsp;&lt;0,05).<\/td>\n<\/tr>\n<tr>\n<td>Izquierdo-Casas, 2019<\/td>\n<td>Studiu DBPC randomizat<\/td>\n<td>3 \u00d7 0,6 mg DAO<\/td>\n<td>Placebo<\/td>\n<td>82<\/td>\n<td>C1 f\u0103r\u0103 interven\u021bie (30 zile) + C2 cu interven\u021bie (30 zile)<\/td>\n<td width=\"223\">O reducere semnificativ\u0103 a num\u0103rului (&nbsp;p&nbsp;&lt;0,001) \u0219i a duratei (&nbsp;p&nbsp;&lt;0,05) a episoadelor de migren\u0103 \u00een grupul de interven\u021bie comparativ cu valoarea ini\u021bial\u0103.&nbsp;O sc\u0103dere a procentului de pacien\u021bi care utilizeaz\u0103 agoni\u0219ti selectivi ai receptorilor 5-HT (triptani).<\/td>\n<\/tr>\n<tr>\n<td>Schnedl, 2019<\/td>\n<td>Studiu interven\u021bional deschis<\/td>\n<td>3 \u00d7 0,3 mg DAO<\/td>\n<td>N \/ A<\/td>\n<td>28<\/td>\n<td>28 + 28 (urm\u0103rire)<\/td>\n<td width=\"223\">Reducerea semnificativ\u0103 a frecven\u021bei \u0219i intensit\u0103\u021bii simptomelor.&nbsp;61% dintre pacien\u021bi au prezentat o cre\u0219tere u\u0219oar\u0103 a nivelurilor serice de DAO (NS).&nbsp;\u00cen timpul urm\u0103ririi, f\u0103r\u0103 suplimentarea DAO, scorul sumelor simptomelor a crescut din nou, iar nivelurile serice ale DAO au sc\u0103zut u\u0219or.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00cen ciuda rezultatelor promi\u021b\u0103toare, studiile care se ocup\u0103 de suplimentarea exogen\u0103 DAO sunt rare.&nbsp;\u00cen plus, studiile efectuate au investigat doar un e\u0219antion mic de pacien\u021bi.&nbsp;Prin urmare, este necesar s\u0103 se confirme semnifica\u021bia clinic\u0103 a supliment\u0103rii exogene a enzimei DAO prin studii clinice mai robuste \u0219i bine concepute.<\/p>\n<h4>Alte surse poten\u021biale de DAO<\/h4>\n<p>DAO nu trebuie s\u0103 fie neap\u0103rat de origine animal\u0103.&nbsp;\u00cen 2020, Comas-Bast\u00e9 a efectuat screening-ul capacit\u0103\u021bii familiei&nbsp;plantelor&nbsp;Leguminosae&nbsp;(leguminoase) de a descompune histamina.&nbsp;Scopul a fost identificarea plantelor cu activitate enzimatic\u0103 DAO (in vitro) \u0219i apoi luarea \u00een considerare a utiliz\u0103rii lor poten\u021biale ca o component\u0103 activ\u0103 a suplimentelor enzimatice.&nbsp;Liofilizarea mugurilor a men\u021binut activitatea enzimatic\u0103 neschimbat\u0103 timp de cel pu\u021bin 12 luni.&nbsp;Rezultatele arat\u0103 c\u0103 \u00een viitor anumite leguminoase comestibile ar putea fi potrivite pentru fabricarea suplimentelor cu con\u021binut DAO pentru gestionarea HIT [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B83-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">83<\/a>&nbsp;].<\/p>\n<h3>3.3.&nbsp;Antihistaminice<\/h3>\n<p>Tratamentul pacien\u021bilor cu antihistaminice este empiric.&nbsp;Nu exist\u0103 studii clinice randomizate care s\u0103 demonstreze contribu\u021bia acestei terapii \u00een HIT.&nbsp;Dozele terapeutice \u0219i alegerea genera\u021biei \u0219i tipului de antihistaminice (H&nbsp;<sub>1<\/sub>&nbsp;\/ H&nbsp;<sub>2<\/sub>&nbsp;) sunt \u00een competen\u021ba clinicianului dup\u0103 manifestarea simptomelor (gastrointestinale, neurologice, dermatologice);&nbsp;\u00een considerarea eficien\u021bei \u0219i a&nbsp;siguran\u021bei cu&nbsp;toate acestea, a&nbsp;2 sau 3 -a&nbsp;genera\u021bie de H&nbsp;<sub>1<\/sub>&nbsp;antihistaminice ar trebui s\u0103&nbsp;aib\u0103 prioritate.&nbsp;H&nbsp;<sub>2<\/sub>&nbsp;blocantele ar putea fi utilizat la pacien\u021bi cu simptome gastrointestinale dominante (hiperaciditate \u0219i reflux ca manifest\u0103ri ale HIT sunt \u00eentreb\u0103ri pentru a discuta).<\/p>\n<p>Tratamentul cu antihistaminice ar trebui s\u0103 fie con\u0219tient \u0219i limitat \u00een timp \u0219i ar trebui s\u0103 ajute la crearea unei imagini dac\u0103&nbsp;blocarea receptorilor&nbsp;H&nbsp;<sub>1<\/sub>&nbsp;\/ H&nbsp;<sub>2<\/sub>&nbsp;atenueaz\u0103 manifest\u0103rile [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B1-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">1<\/a>&nbsp;].&nbsp;Cu toate acestea, poate fi folosit \u0219i ca test terapeutic-diagnostic.<\/p>\n<h3>3.4.&nbsp;Strategii complementare \u00een managementul HIT<\/h3>\n<p>Unii autori consider\u0103 suplimentarea cofactorilor enzimei DAO ca terapie adjuvant\u0103 op\u021bional\u0103.&nbsp;Suplimentarea cu vitamina C, cupru sau vitamina B6 poate fi luat\u0103 \u00een considerare [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B32-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">32<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B33-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">33<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B40-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">40<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B84-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">84<\/a>&nbsp;].<\/p>\n<p>Suplimentarea cu microorganisme probiotice ar putea duce la astfel de modula\u021bii ale microbiomului care ar reduce produc\u021bia enzimei microbiene L-histidin\u0103 decarboxilaz\u0103.&nbsp;Prin urmare, condi\u021bia prealabil\u0103 este administrarea tulpinilor care nu produc L-histidin\u0103 decarboxilaz\u0103.&nbsp;\u00centr-un caz ideal, acestea ar fi tulpini capabile \u00een acela\u0219i timp s\u0103 degradeze histamina (sau alte amine biogene).&nbsp;Studiile clinice care evalueaz\u0103 posibilul impact al administr\u0103rii probiotice \u00een HIT nu sunt g\u0103site \u00een literatura de specialitate p\u00e2n\u0103 \u00een prezent.<\/p>\n<p>Din rezultatele studiilor experimentale, s-ar p\u0103rea \u00een prezent c\u0103 membrii&nbsp;genului&nbsp;Bifidobacterium&nbsp;ar putea fi considera\u021bi candida\u021bi pentru suplimentarea adecvat\u0103, dar studiile care confirm\u0103 aceast\u0103 ipotez\u0103 sunt justificate [&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B44-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">44<\/a>&nbsp;,&nbsp;<a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC8308327\/#B46-nutrients-13-02228\" aria-expanded=\"false\" aria-haspopup=\"true\" target=\"_blank\" rel=\"noopener\">46<\/a>&nbsp;].<\/p>\n<h2>4. Concluzii<\/h2>\n<p>HIT reprezint\u0103 un set de diverse simptome care apar \u00een urma ingestiei de alimente cu un con\u021binut de astfel de cantit\u0103\u021bi de histamin\u0103 care de obicei nu provoac\u0103 simptome la o persoan\u0103 s\u0103n\u0103toas\u0103.&nbsp;Manifest\u0103rile pot fi cauzate de diverse mecanisme fiziopatologice sau de o combina\u021bie a acestora.&nbsp;S-ar p\u0103rea c\u0103 simptomele tipice pentru HIT la un individ pot poten\u021ba prezen\u021ba altor tulbur\u0103ri, cum ar fi, de exemplu, boala celiac\u0103 sau&nbsp;H. pyloriinfec\u0163ie.&nbsp;Diagnosticarea HIT necesit\u0103, prin urmare, o abordare multidisciplinar\u0103 complex\u0103, care necesit\u0103 timp, inclusiv eliminarea sistematic\u0103 a tulbur\u0103rilor cu o manifestare similar\u0103 a simptomelor.&nbsp;O diet\u0103 cu con\u021binut sc\u0103zut de histamin\u0103 este \u00een prezent o m\u0103sur\u0103 adecvat\u0103 de diagnostic (dar nu singur\u0103) \u0219i, \u00een acela\u0219i timp, terapeutic\u0103.&nbsp;Recent, au crescut dovezi cu privire la contribu\u021bia terapeutic\u0103 a alimentelor \u00een scopuri medicale speciale care con\u021bin o enzim\u0103 DAO de origine animal\u0103.&nbsp;H&nbsp;<sub>1<\/sub>&nbsp;\/ H&nbsp;<sub>2<\/sub>antihistaminice pot fi, de asemenea, luate \u00een considerare \u00een tratamentul HIT, cu doza zilnic\u0103 (de obicei mai mare dec\u00e2t standardul) determinat\u0103 de un clinician pe baza st\u0103rii clinice a pacientului.&nbsp;Tratamentul farmacologic trebuie s\u0103 aib\u0103 o durat\u0103 limitat\u0103.&nbsp;Scopul abord\u0103rii terapeutice ar trebui s\u0103 fie dezvoltarea unor astfel de obiceiuri alimentare care nu vor duce \u00een viitor la declan\u0219area simptomelor.<\/p>\n<h2>Mul\u021bumiri<\/h2>\n<p>Autorii vor s\u0103-i mul\u021bumeasc\u0103 lui Kevin M. Slavin pentru revizuirea prompt\u0103 \u0219i precis\u0103 a textului \u00een limba englez\u0103.&nbsp;Autorii doresc s\u0103 le mul\u021bumeasc\u0103 \u0219i lui Miroslava Nikodemov\u00e1 \u0219i M\u00e1ria \u0160kult\u00e9ty pentru ajutor la vizualizare.<\/p>\n<h2>Contribu\u021biile autorului<\/h2>\n<p>Fiecare autor al manuscrisului a contribuit la conceperea acestei recenzii.&nbsp;MH (Martin Hrubisko) \u0219i RD au scris proiectul manuscrisului.&nbsp;MH (Martin Huorka) a f\u0103cut sugestii \u0219i corec\u021bii.&nbsp;MW a f\u0103cut sugestii \u0219i supraveghere critic\u0103.&nbsp;To\u021bi autorii declar\u0103 aprobarea manuscrisului final.&nbsp;Autorii MH (Martin Hrubisko) \u0219i RD au contribuit \u00een mod egal la acest articol cu 35%.&nbsp;Autorul MH (Martin Huorka) a contribuit cu 10%.&nbsp;Autorul MW a contribuit cu 20%.&nbsp;To\u021bi autorii au citit \u0219i au acceptat versiunea publicat\u0103 a manuscrisului.<\/p>\n<h2>Finan\u021barea<\/h2>\n<p>Publicarea acestui manuscris a fost finan\u021bat\u0103 de c\u0103tre autori.<\/p>\n<h2>Conflicte de interes<\/h2>\n<p>Autorii declar\u0103 c\u0103 nu exist\u0103 conflicte de interese la momentul depunerii manuscrisului.<\/p>\n<h2>Note de subsol<\/h2>\n<p><strong>Nota editorului:<\/strong>&nbsp;MDPI r\u0103m\u00e2ne neutru \u00een ceea ce prive\u0219te revendic\u0103rile jurisdic\u021bionale din h\u0103r\u021bile publicate \u0219i afilierile institu\u021bionale.<\/p>\n<h2>References<\/h2>\n<ol>\n<li>Reese I., Ballmer-Weber B., Beyer K., Fuchs T., Kleine-Tebbe J., Klimek L., Lepp U., Niggemann B., Saloga J., Sch\u00e4fer C., et al. 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Licen\u021biat MDPI, Basel, Elve\u021bia.\u00a0Acest articol este un articol cu acces liber distribuit \u00een conformitate cu termenii \u0219i condi\u021biile licen\u021bei Creative Commons Attribution (CC BY) (\u00a0https:\/\/creativecommons.org\/licenses\/by\/4.0\/\u00a0). Abstract Aportul de alimente poate fi un ini\u021biator al unor reac\u021bii [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2840,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[191,128],"tags":[136,125,137,131,138],"_links":{"self":[{"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/posts\/3371"}],"collection":[{"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/comments?post=3371"}],"version-history":[{"count":0,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/posts\/3371\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/media\/2840"}],"wp:attachment":[{"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/media?parent=3371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/categories?post=3371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/geneceutica.ro\/en\/wp-json\/wp\/v2\/tags?post=3371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}