Research and Musings
Soy Histamine Food Allergies:
Information and Possible Coping Strategies
Hi All,
This document is a work in progress and very much a rough one at that, so consider the source. I’ve compiled the following lists and information through trial and error and by synthesizing numerous online sources as well as medical journal articles… I’ve not included any formal citations as yet since I’m still reading and looking for more reliable sources and data. This represents a very early stab and snapshot at the possible dynamics of soy/histidine food allergies.
Some of the connections I’ve included are merely hunches related to my own unique allergic responses and not necessarily due to any rigorous scientific study…
The histidine information is hot off of the press and I’m still absorbing the implications this may or may not have on the soy information listed below… My early suspicions are that histidine and soy allergies may be linked since soy appears to have high levels of histidine in it.
My studies along these lines continue and I’ll have a lot more to offer as soon as I’m able to read and digest a few other promising histidine research studies.
The three big take away things from this paper are Avoid, Augment or Block, (AAB).
1. Avoid as much soy/histidine food as possible.
2. Augment your meals with enzymes that break down the soy/histidine.
3. Block the soy/histidine that makes it into your system with an L1 or L2 antihistamine (Benadryl) etc.
I’m still researching preventative/maintenance/healing strategies in the manner of supplements like vitamin E, D, C etc., Lacto Basilicas, Turmeric and others.
There is no simple solution here but I’ve seen some positive results from all of these strategies. It may just be possible to reverse the allergic sensitivities by applying a broad spectrum of these and other ideas along with diligent attention to diet but these are big dreams and await further research and testing.
For now, I hope that this document helps at least give you a broad impression of the histidine/soy landscape that we sensitive people must be aware of.
Robert Backstrand
Compiled in part from:
National Association for the specialty food trade.
Alerneeds.com., Wikipedia.com, labelwatch.com, faiusa.org, vegsource.com
Food Alergy & Anlayphalyxis network Fairfax, allergies-asthma-sinus-relief.org
Self Funded Independent Research & Testing
Common Soy Allergy Responses:
You're at increased risk of allergy to soy or other foods if allergies, such as hay fever, asthma, hives or eczema, are common in your family. Allergic response includes runny nose, itchy eyes, dry throat, rashes and hives, nausea, diarrhea or constipation, internal inflammation of the digestive tract, soft tissue inflammation, muscle or joint pain, labored breathing, and even anaphylactic shock.
Severe Soy Responses:
The Swedes began looking into soybean [illnesses] after a young girl suffered an asthma attack and died after eating a hamburger that contained only 2.2 percent soy protein. A team of researchers collected data on all fatal and life-threatening reactions caused by food between 1993 and 1996 in Sweden… They evaluated 61 cases of severe reactions to food, of which five were fatal, and found that peanut, soy and tree nuts caused 45 of the 61 reactions. Of the five deaths, four were attributed to soy. The Kunitz trypsin inhibitor has been identified as one of three allergic components in soy lecithin, a soy product often considered hypoallergenic
Soy Intestinal Damage:
Whenever there is damage to the intestinal lining, the "leaky gut" syndrome, soy lectins can easily pass into the bloodstream, triggering allergic reactions, Indeed, this is very likely because both soy allergens and saponins, another antinutrient, are known to damage the intestines.
Legume Family:
* Soybean
* Alfalfa
* Clover
* Peas
* Beans
* Lentils
* Lupins
* Mesquite
* Carob
* Peanuts
Those allergic to soy may also be allergic to the legume family of "fruit" Well-known legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, and peanuts. Those reacting to Carob and Soy are allergic to the legume Family of Fabaceae AKA Vicia.
Fabaceae AKA Vicia:
Fabaceae or Leguminosae (legume ) is a large family of flowering plants, commonly known as the legume family, pea family, bean family or pulse family. The defunct genus Faba (Fabaceae) is now included into Vicia. 'Leguminosae' (legumes) an older name is still valid (ICBN Art. 18.5 - Vienna Code). Fabaceae is the third largest family of flowering plants. A number are important agricultural plants.
Fabacea/Vicia Agricultural Sources:
* Soybean (Glycine max)
* Bean (Phaseolus)
* Pea (Pisum sativum)
* Alfalfa (Medicago sativa)
* Peanut (Arachis hypogaea)
Fabacea/Vicia Weedy Pests:
Cytisus scoparius (broom)
Pueraria lobata (kudzu)
Various Lupinus species.
Labeling and Ingredients:
There are many hidden and suspect sources of Soy. Most of these are listed under ingredients but Soy oil is exempt from U.S. labeling laws so buyer beware. A rule of thumb, if there are more than half a dozen ingredients listed on a food package, choose something else.
Known Soy Ingredients:
* Edamame
* Miso
* Natto
* Shoyu sauce
* Soy (fiber, flour, grits, nuts, sprouts)
* Soy (milk, yogurt, ice cream, cheese)
* Soy protein (concentrate, hydrolyzed, isolate)
* Soy sauce
* Tamari
* Tempeh
* Textured vegetable protein
* Tofu
Hidden Sources of Soy:
* Hydrolyzed vegetable protein (HVP)
* Partially Hydrogenated
* Partially Hydrogenated Vegetable Oil
NOTE: Mixture of fat, oil & shortening (physically or chemically) with polyunsaturated liquid soybean oil creates trans fat free shortening AKA IVO.
* Interesterified vegetable oil (IVO)
* Textured vegetable protein (TVP)
* Lecithin
* Tocopherols
* Monodiglyceride
* Monosodium glutamate (MSG)
* Vegetable oil
* Vegetable Rennett (Think Cheese)
NOTE: Many cheeses even the expensive ones are made with vegetable rennet as an alternative to animal rennet.
* Vitamin E
* Flavors
* Natural flavors
* Natural flavoring
* Flavoring (including natural and artificial)
NOTE: "… natural flavor or natural flavoring [is] essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate… which contains… flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice..." See note at bottom for additional information.
* Vegetable broth
* Vegetable gum
* Vegetable starch
* Diglycerides
* Spices
Suspect Ingredient Listings:
*** Artificially Flavored ***
*** Artificial Flavors ***
Note: Hundreds of chemicals are used. Companies keep identity of artificial (and natural) flavorings secret…. May include known allergens such as MSG or HVP.
*** Vegetable Juice ***
*** Artificially Colored ***
Note: Artifically Colored, coloring, colors…
Synthetic chemicals that do not occur in nature… Avoid all artificially colored foods… Can cause hyperactivity in sensitive children.
*** All red dyes ***
Are known to present similar allergic symptoms to soy and histidine… Watch out for RED!
*** Betalains ***
Are used as a food coloring. It is a Caryophyllales (flowering plant) in the same kingdom, phylum and class as Soybean. Betalains is a class of red and yellow indole-derived pigments found in plants of the Caryophyllales. They are most often noticeable in the petals of flowers, but may color the fruits, leaves, stems, and roots of plants that contain them.Caryophyllales - Kingdom: Plantae - Phylum: Magnoliophyta - Class: Magnoliopsida
*** Algin / Alginates *** – Seaweed extract
NOTE: Algin: To create gels… obtained from species of Laminaria and other macroscopic brown algae… Source of carrageenans which are extracted from a RED alga called Irish moss.
*** BHA / BHT ***
NOTE: BHA / BHT Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats… People who are allergic to fish or shellfish (Histamine) tend also to be allergic to the preservatives BHA and BHT. BHA is found in butter, meats, cereals, chewing gum, baked goods, snack foods, dehydrated potatoes, and beer. It is also added directly to shortening, cereals, and other foods containing fats and oils.
Avoid Products Listing:
* Diglycerides
NOTE: Diglycerides as Ingredients: The source for diglycerides is often vegetable, derived primarily from Soybean. Diglycerides are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
* Vitamine E
NOTE: Vitamine E & Tocopherols as Ingredients: Avoid products listing "Vitamin E" on the label. Vitamin E is the collective name for a set of 8 related tocopherols. Particularly high levels of vitamin E can be found in soybean. Avoid products listing "Tocopherols (Natural vitamin E)" on the label. Tocopherols are produced from protean sources such as Soy. Avoid taking the oil form of "Vitamin E". It's derived primarily from soy.
* Tocopherols
* Tartrazine and other artificial food colors
* Preservatives, esp. benzoates, sulfites and BHA, BHT
Note: Many medications and vitamin pills contain these additives, especially colors. Ask the pharmacist to recommend additive-free supplements and medications.
Foods Known to Contain Soy:
Soy flour is used to add protein, as filler, an emulsifier or other ingredient to a wide variety of recipes. Soybeans and soy products are often used in baked goods, canned tuna, cereals, crackers, infant formulas, sauces, soups and seasonings.
* Margarine
* Chocolate – Most all chocolates use soy as an emulsifier
* fast food (hamburger buns, hamburger meat, sauces)
* multi-grain breads, doughnuts, doughnut mix and pancake mix
* some cereals
* Mayonnaise
* Mustard
* Relish
* Peanut Butter (The replace the valuable peanut oil with soy oil)
* Saltine Crackers
* Goldfish Crackers
* All chocolate bars
* Bread and Bread Crumbs
* Tuna Fish (The replace the valuable fish oil with soy oil)
* Beverages... Often to balance out acidity, add color or flavor...
* Ice Cream
* Confections
* Seasonings (Lawry's etc.)
Unexpected Sources of Soy:
Vegan or vegetarian Gelatin Capsules are derived from "vegetable sources" or natural gelatin sources such as agar-agar (a seaweed), carrageenan, pectin, or konnyaku. An inexpensive and readily available "vegetable source" is soy, so caution should be exercised when choosing vitamin, herbal or other supplements.
Tree Nut Watch List:
Bob has a strong allergic reaction to Cashews (Related to poison Oak) all tree nuts should be observed for potential reactions. Almond; Brazil nut; cashew; chestnut; filbert/hazelnut; macadamia nut; pecan; pine nut (pignolia nut); pistachio; walnut, beechnut; ginkgo; shea nut; butternut; hickory; chinquapin; lychee nut; coconut; pili nut.
Histamine Intolerance:
Many foods, including aged cheese and red wine, are high in histamine, the same chemical involved in a number of allergic reactions in the body. Two enzymes, diamine oxidase (DAO) and histamine-N-methyltransferase (HNMT), bind to histamine in food and metabolize it in the body. Intolerance symptoms, including the so-called "red wine headache." (There is some evidence for histamine being associated with migraines.)
Histamine in Foods:
Histamine occurs in food as a result of microbial enzymes converting the amino acid histidine (present in all proteins) to histamine. All foods subjected to microbial fermentation in the manufacturing process contain histamine. Included in this category are cheeses, fermented soy products, other fermented foods (e.g. sauerkraut), alcoholic beverages, and vinegars.
Histamine-rich foods:
Most prepared dairy products. All pre-packaged rice and pasta meals. All fish and shellfish. All processed meats, all leftover cooked meats. All fats and oils with color and/or preservatives. Hydrolyzed lecithin, Margarine. Prepared salad dressings with restricted ingredients. Prepared gravies. Foods labeled "with spices". Flavored syrups, Prepared desert fillings, Prepared icings, frostings, Spreads with restricted ingredients. Cake decorations, Confectionary, Commercial candies. All chocolate and cocoa, Flavored gelatin, Mincemeat, Prepared relishes and olives, Soy sauce, Miso, Commercial ketchup, Gherkin pickles. Most commercial salad dressing. Flavored milks. Fruit juices and cocktails made with restricted ingredients. All other carbonated drinks. All tea, All drinks with "flavor" or "spices".
Many species of fish are especially rich in the amino acid histidine. The amino acid histidine can degrade into the compound histamine (the irritant chemical you take antihistamines to stop) if fish are not refrigerated promptly after catch.
This problem is worse with tuna and mackerel. If these species are not chilled to stop bacterial growth, bacteria on and in the flesh of the fish release an enzyme called decarboxylase that transforms the histidine into the irritant histamine. So, one way to minimize a fish allergy is simply to make sure you don't eat spoiled fish.
Fish that is high in histamine will have a peppery taste even if it's not seasoned. If refrigeration simply is not available, treating the fish with lime juice will counteract the enzyme that releases histamine.
Another way to achieve fish and shellfish allergy relief is to minimize cross-sensitivities.
People who are allergic to fish or shellfish tend also to be allergic to the preservatives BHA and BHT (See note above). Reduce exposure to BHA and BHT, and you reduce the severity of a concurrent reaction to fish or shellfish.
Foods Known to Contain Histamine:
* Fermented Tea
* Cheese
* Yogurt
* Buttermilk
* Fish
* Cured meats
* Fermented foods like kefir
* Eggplant
* Pumpkin
* Sauerkraut
* Spinach
* Tomato and all tomato products
* eggnog
* Soy beans
* Red beans
* Beer
* Wine
* Cider
* Apricot
* Cherry
* Cranberry
* Currant
* Date
* Loganberry
* Nectarine
* Orange
* Papaya (pawpaw)
* Peach
* Pineapple
* Prunes
* Plums
* Raisins
* Raspberries
* Strawberries ??
* Anise
* Cinnamon
* Cloves
* Curry powder
* Hot paprika
* Nutmeg
Products made with Soy:
* Anise
* Artificial colors
* Artificial flavors
* Bleached flour
* Cheese
* Chocolate
* Cinnamon
* Cloves
* Cocoa
* Margarine
* Preservatives
* Restricted fruits
* Some jams, jellies
* Any food made with or cooked in oils with hydrolyzed lecithin, BHA, BHT
* Commercial pie, pastry, and fillings
* Baking mixes
* Dry dessert mixes
Histamine Toxicity:
Histamine toxicity can also resemble allergic reactions. In allergic persons, mast cells release histamine, causing a response that strongly resembles an allergic reaction to food. In cases of histamine toxicity, the histamine comes readymade in the food. This is most often associated with reactions to cheese and fish, but soy sauce also contains high levels of histamine. Researchers who have calculated the histamine content of foods consumed at a typical oriental meal report that histamine intake may easily approach toxic levels.
Alcohol Watch List:
Red wine is high in histamines, all alcoholic beverages are histamine-rich and most wines contain sulfites. Even organic wines may contain natural sulfites. Antihistamines are somewhat useful in treating histamine intolerance symptoms when they occur, but the best treatment for histamine intolerance is a histamine-free - and, therefore, alcohol-free - diet. Bummer…
Known and Possible Histamine Treatments:
H1 and H2 antihistamines. Corticosteroids such as prednisone; some doctors and researchers find that it is not a good long-term treatment. A rebound effect may occur, where the allergic reaction returns worse than ever (hives etc. return) when the steroids are discontinued. Topical skin treatments: Cyclosporine has been shown in several studies to be fairly effective. At least 75% of treated patients experience total or almost total remission. 1/3 of those patients remain in remission, 1/3 have a mild relapse, and the remaining 1/3 relapse severely following withdrawal of the cyclosporine. Other immunosuppressants have been tried and are being further investigated, such as Imuran and Cytoxan. There are further treatment options as well, such as intravenous immunoglobulin (IVIG) and plasmapheresis. http://www.urticaria.thunderworksinc.com/pages/whatis.htm
Histamine Free Diet:
http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm
Study on H1, H2 & H3 antihistamines:
http://www.emedicine.com/emerg/byname/toxicity--antihistamine.htm
More on Histamine and Antihistamine:
http://www.nutramed.com/allergy/antihistamines.htm
Helpful Supplements, Vitamins, Herbs & Medications:
* Vitamin C with bioflavonoids - Add a supplement of vitamin C with
bioflavonoids to your diet, 1,000 to 5,000 mg per day in divided doses.
* lactobacillicus – Lactobacillicus rhamnosus, L. rhamnosus, a strain of
L. acidophilus… can help coat the intestines and limit allergens from being introduced into the GI track, preventing reactions. Oral delivery of Lactobacillus casei Shirota modifies allergen-induced immune responses in allergic rhinitis… See paper ref below.
* Quercetin - Quercetin is a flavonoid, supplement with quercetin,
500mg 2 times per day. Quercetin improves tolerance to allergens,
reduces inflammation, supports immune system. Quercetin has a strong affinity for mast cells and basophils. It tends to stabilize their cell membranes, preventing them from spilling their pro-inflammatory, allergy-symptom-causing load of histamine/serotonin into the surrounding blood and tissue in response to the IgE antibody (Histamine, Soy, Etc.). Suggested that quercetin be taken in combination with bromelain to improve its absorption. Bromelain is a natural, protein-digesting enzyme. A1,000 to 2,000mg. a day, divided into three to six doses, is sufficient to control most cases of allergy. All honey and bee pollen contain quercetin. Many medicinal plants owe much of their activity to their high quercetin content. Quercetin has demonstrated significant anti-inflammatory activity because of direct inhibition of several initial processes of inflammation. For example, it inhibits both the manufacture and release of histamine and other allergic/inflammatory mediators. In addition, it exerts potent antioxidant. Quercetin can help men with chronic prostatitis.
* Bromelain - can refer to one of two protease enzymes extracted from
the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract. works by blocking some proinflammatory metabolites that accelerate and worsen the inflammatory process. It is an anti-inflammatory agent, can be used for injury, trauma, arthritis, and other kinds of swelling. Main uses are treatment of athletic injuries, digestive problems, phlebitis, sinusitis, and aiding healing after surgery. Doses of 200 mg have proven to be an efficacious alternative to NSAIDS. Bromelain is also useful in the reduction of platelet clumping and blood clots in the bloodstream, especially in the arteries. Proprietary mixtures are used for third degree burn treatment, more are being approved. Side effects include nausea, vomiting, diarrhea, menorrhagia (excessively heavy menstrual flow) and possible allergic reactions. One study shows increased heart rate. Supplementation up to 460 mg shows no effect on human heart rate or blood pressure. Increasing dosage up to1840 mg increases heart rate proportionately
* L Acidophilus - Take acidophilus, using it according to the product
label. It helps digestion by maintaining healthy intestinal flora.
* Multienzyme Complex - A multienzyme complex taken as directed and
with meals helps improve digestion.
* Beano - Beano is a commonly available multienzyme supplement that
helps the body metabolize soy,
* Antihistamines - May reduce signs and symptoms of soy allergies. Can
be taken after exposure to soy to control your reaction and help relieve discomfort.
* Anti-inflammatories - May reduce signs and symptoms of soy allergies.
Can be taken after exposure to soy to control your reaction and help relieve discomfort.
* Turmeric – This herb may be helpful in mitigating allergic responses to
Soy. Turmeric is a natural corticosteroid and anti-inflammatory.
* WARNING - Many Turmeric supplements contain SOY so care must be
taken when selecting a manufacturer. Read the ingredients closely.
Despite your best efforts, you may still come into contact with soy/histidine. If you have a serious allergic reaction, you may need an emergency injection of epinephrine (adrenaline) and a trip to the emergency room. If you're at risk of having a severe reaction, you may need to carry injectable epinephrine (such as an EpiPen) with you at all times.
A Note on Celliac:
Celiac disease is a serious malabsorption syndrome most commonly associated with gluten (a protein fraction found in wheat and some other grains) and dairy intolerance. Few people know that there is also a connection with soy. Some adults with celiac disease experience diarrhea, headache, nausea and flatulence even on a gluten-free diet when they eat a tiny amount of soy. And a study of 98 infants and children with multiple gastrointestinal allergies revealed that 62 percent had both soy and milk allergies and 35 percent both soy and gluten.
A Note on Flavor, Flavors, Flavoring, Etc:
There are three principal types of flavorings used in foods, under definitions agreed in the E.U. and Australia: [1] From Wikipedia
* Natural flavoring substances: Flavoring substances obtained from plant or
animal raw materials, by physical, microbiological or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances.
* Nature-identical flavoring substances: Flavoring substances that are
obtained by synthesis or isolated through chemical processes, which are chemically identical to flavoring substances naturally present in products intended for human consumption. They cannot contain any artificial flavoring substances.
* Artificial flavoring substances: Flavoring substances not identified in a
natural product intended for human consumption, whether or not the product is processed.
Definition from Title 21, Section 101, part 22 of the Code of Federal Regulations
"The term natural flavor or natural flavoring… essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional."
The best source of Soy information I’ve found
http://www.allergies-asthma-sinus-relief.org/allergy/soy-allergens.php
http://www.gremolata.com/Articles/213-Spilling-The-Beans-The-Trouble-with-Soy.aspx
http://www.soyonlineservice.co.nz/
Good food list for Histamine Allergy
http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm
YOU CAN STOP READING NOW… WHAT FOLLOWS IS JUST A RANDOM LIST OF FUTURE READINGS AND ASSORTED STUFF TO OCCUPY MY COPIOUS FREE TIME. CONTINUE AT YOUR OWN RISK.
MEDICAL REFERENCE PAPERS
Title: Suppression of histamine signaling by probiotic Lac-B: a possible mechanism of its anti-allergic effect.
Source: Journal of pharmacological sciences (J Pharmacol Sci) 2008 Jun; 107(2): 159-66
Additional Info: Japan
Standard No: ISSN: 1347-8613 (Print); 1347-8648 (Electronic); NLM Unique Journal Identifier: 101167001
Language: English
Abstract: It has been shown that probiotic bacteria are effective for the treatment of allergic diseases. As histamine plays a central role in allergic diseases, it is possible that probiotic bacteria affect the allergy-related histamine signaling. Here, we investigated the effect of Lac-B, a mixture of freeze-dried Bifidobacterium infantis and Bifidobacterium longum, on the allergy-related histamine signaling. In the nasal allergy model rats made by sensitization and provocation with toluene 2,4-diisocyanate (TDI) for 3 weeks, TDI provocation caused acute allergy-like behaviors along with significant up-regulation of histamine H(1) receptor (H1R) and histidine decarboxylase (HDC) mRNA expression, increased HDC activity, histamine content, and [(3)H]mepyramine binding activity in nasal mucosa. Prolonged treatment with Lac-B (40 mg/rat, p.o.) significantly suppressed both the allergy-like behaviors and all of the above mentioned factors involved in histamine signaling. Our findings indicate that oral administration of Lac-B showed significant anti-allergic effect through suppression of both H1R and HDC gene expression followed by decrease in H1R, HDC protein level, and histamine content. Suppression of histamine signaling may be a novel target of probiotics in preventing allergic diseases.
MESH Subject(s) below:
Chemical Subst: Anti-Allergic Agents [0]
Cytokines [0]
Histamine Antagonists [0]
RNA, Messenger [0]
Receptors, Histamine H1 [0]
Toluene 2,4-Diisocyanate [584-84-9]
Histidine Decarboxylase [EC 4.1.1.22]
Descriptor: (Minor): Animals
Anti-Allergic Agents -- pharmacology
Cytokines -- genetics
Histamine Antagonists -- pharmacology
Histidine Decarboxylase -- genetics
Male
Probiotics -- pharmacology
RNA, Messenger -- analysis
Rats
Rats, Inbred BN
Receptors, Histamine H1 -- genetics
Signal Transduction -- drug effects
Toluene 2,4-Diisocyanate -- pharmacology
Record Type: Index Medicus
Article Type: Journal Article; Research Support, Non-U.S. Gov't
Citation: Status: MEDLINE Owner: NLM
Date of Entry: 20080620
Date Completed: 20080825
Accession No: PMID: 18544899
Database: MEDLINE
Title: Urinary Histidine Excretion in Patients with Classical Allergy (Type A Allergy), Food Intolerance (Type B Allergy), and Fungal-type Dysbiosis
Source: Journal of Nutritional & Environmental Medicine 14, no. 2 (2004): 157-164 (8 pages)
Additional Info: Taylor & Francis; 20040601
Standard No: ISSN: 1359-0847
DOI: 10.1080/13590840410001735018
Language: English
Abstract: Changes in histidine excretion reflect histidine conservation and thus the level of histamine secretion. Low levels were found in untreated patients with atopic (type A) allergy. However, levels in food intolerance (type B allergy) and fungal-type dysbiosis were also low ( p <0.001 for each group compared with nonallergic controls). There were no differences between the three groups. The biochemical and clinical significance of these findings is discussed.
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Identifier: histidine; histamine; biochemistry; allergy
Accession No: 13590847T8RRJ3YE6PT7PRB4
Database: ECO
Title: Food allergies and avoidance diets.
Source: Nutrition Today v. 34 no1 (January/February 1999) p. 15-22 Journal Code: Nutr Today
Additional Info: United States
Standard No: ISSN: 0029-666X
Details: bibl il.
Language: English
Review: Peer-reviewed journal
Abstract: Food allergies are discussed. Topics discussed include the mechanism involved in immediate hypersensitive reactions, diagnostic methods for food allergies, symptoms of food allergies, foods that induce allergic reactions, food components that cause immunoglobulin E-mediated reactions, the prevalence of food allergies, reasons for the development of allergies, the prevention of allergies in at-risk infants, the development of oral tolerance for foods, and the treatment of allergies. The allergenic effects of different forms of a food, the allergenic effects of oils, data needed by consumers to avoid reactions to packaged foods, hidden sources of exposure to an allergenic food, avoiding reactions to foods served at food service operations, the existence of food tolerance levels, cross-reactions between closely related foods and between foods and environmental substances, allergies to genetically altered foods, and sources of information on food allergies are also discussed.
Related Resource: Link to external web site http://www.ificinfo.health.org
SUBJECT(S)
Descriptor: Food allergy.
Diet and disease prevention.
Bioengineered foods.
Record Type: article
Article Type: Feature
Date of Entry: 19990315
Accession No: 199900101380004
Database: WilsonSelectPlus
Title: Why We Develop Food Allergies.
Source: American Scientist v. 95 no1 (January/February 2007) p. 28-35 Journal Code: Am Sci
Additional Info: United States
Standard No: ISSN: 0003-0996
Details: bibl graph il.
Language: English
Review: Peer-reviewed journal
Abstract: Food allergies are linked to the failure of a phenomenon called oral tolerance. Food represents a special challenge to an immune system designed to guard against invaders, requiring aggression and tolerance to be balanced in a state of equilibrium, or homeostasis, called oral tolerance. Oral tolerance is a process of intestinal and systemic immunosuppression in response to food antigens that relies on a class of antibodies known as secretory immunoglobulin A, the barrier function of the gut epithelium, the timing and dose of inoculation with commensal bacteria, and family history. All of these variables are interdependent, with no single factor predominating in maintaining mucosal homeostasis. There is, thus, no single cause of food allergy.
SUBJECT(S)
Descriptor: Food allergy.
Intestinal mucosa -- Immunology.
Record Type: article
Article Type: Feature
Date of Entry: 20070215
Accession No: 200700104585009
Database: WilsonSelectPlus
Title: Association of Multivitamins with Asthma and Allergies.
Source: American Family Physician v. 71 no7 (April 1 2005) p. 1424, 1426 Journal Code: Am Fam Phys
Additional Info: United States
Standard No: ISSN: 0002-838X
Language: English
Review: Peer-reviewed journal
Abstract: Milner et al. (Pediatrics 2004;114:27-32) assessed the effects of multivitamin supplementation on the development of allergic conditions and asthma in infants. The investigation revealed that black children who receive early multivitamin supplementation may have an increased risk of asthma, formula-fed children who receive vitamin supplementation may be at risk for food allergy, and breast-fed infants are at risk for developing food allergies if they receive vitamin supplements later, at 3 years of age. The findings indicate that the American Academy of Pediatrics' recommendation that all breastfed infants receive vitamin D supplementation may have to be revised.
SUBJECT(S)
Descriptor: Infants -- Nutrition.
Asthma -- Statistics.
Food allergy -- Statistics.
Vitamin supplements.
Record Type: article
Article Type: Feature
Date of Entry: 20050523
Accession No: 200509104674040
Database: WilsonSelectPlus
Title: Widespread Reactions: More Kids-and Parents-Are Living with Food Allergies.
Source: Psychology Today v. 37 no3 (May/June 2004) p. 34 Journal Code: Psychol Today
Additional Info: United States
Standard No: ISSN: 0033-3107
Details: il.
Language: English
Abstract: Increasing numbers of children and parents are living with food allergies. Between 6 million and 7 million people in the United States suffer from food allergies, according to Robert Wood, a pediatrician and allergy expert at Johns Hopkins Children's Center in Baltimore, who adds that those affected are a growing group. Food allergies account for one-half of all emergency room visits. Unlike the United States and other Western countries, the world's less developed nations have not been overrun by allergies. The contrast has prompted the "hygiene" hypothesis: The fewer germs an immune system is exposed to, the more likely it is to produce antibodies to fight substances that are not in fact harmful, and these antibodies can cause allergic reactions.
SUBJECT(S)
Descriptor: Chronically ill children.
Food allergy.
Food allergy in children.
Sick children -- Nutrition.
Record Type: article
Article Type: Feature
Date of Entry: 20040720
Accession No: 200412501061010
Database: WilsonSelectPlus
Title: Antibody treatment stifles peanut reactions.
Source: Science News v. 163 no11 (March 15 2003) p. 163 Journal Code: Sci News
Additional Info: United States
Standard No: ISSN: 0036-8423
Language: English
Abstract: An article by Sampson and colleagues in the March 13 New England Journal of Medicine reports the successful demonstration of the first preventive treatment against peanut allergy. Allergic reactions occur when immune cells respond to a harmless substance by creating a rogue version of an antibody called IgE. When this rogue antibody binds to so-called mast cells in the skin, the lung, and mucus membranes, those cells produce rash-causing histamines and spur an influx of inflammatory proteins that causes swelling. People with a peanut allergy were given varying doses of an experimental drug called TNX-901, which latches onto rogue IgE antibodies and prevents them from binding to mast cells. People who received TNX-901 showed a significant drop in IgE antibodies in their blood. The participants' allergic reactions to peanuts were stifled relative to the dose of IgE that they received: those who received a greater dose were able to tolerate a greater number of peanuts before reacting.
Related Resource: Link to external web site http://www.sciencenews.org/20030315/food.asp
SUBJECT(S)
Descriptor: Food allergy.
Immunoglobulin E.
Food allergy -- Therapy.
Immunoglobulins.
Peanuts.
Record Type: article
Article Type: Feature
Date of Entry: 20030611
Accession No: 200307400744001
Database: WilsonSelectPlus
Related Resource: Link to external web site http://www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg555-250.htm
Link to external web site http://www.cfsan.fda.gov/dms/wh-alrgy.html
Link to external web site http://www.niaid.nih.gov
Link to external web site http://www.foodallergy.org
The Garden Pharmacy: Turmeric, the Queen of COX-2-Inhibitors
Title: The Garden Pharmacy: Turmeric, the Queen of COX-2-Inhibitors
Source: Alternative & Complementary Therapies 13, no. 5 (2007): 229-234
Additional Info: Mary Ann Liebert, Inc.; 20071001
Standard No: ISSN: 1076-2809
DOI: 10.1089/act.2007.13503
Language: English
Database: ArticleFirst
AUTHOR: Colleen Long
TITLE: Recipe for Wellness
SOURCE: Arthur Frommer's Budget Travel 11 no10 31 D 2008/Ja 2009
COPYRIGHT: The magazine publisher is the copyright holder of this article and it is reproduced with permission. Further reproduction of this article in violation of the copyright is prohibited.
ORIGINAL PAPER/Asthma and Rhinitis
Oral delivery of Lactobacillus casei Shirota modifies allergen-induced immune responses in allergic rhinitis
K. Ivory 1 * , S. J. Chambers 1 * , C. Pin 1 , E. Prieto 1 , J. L. Arqués 1 and C. Nicoletti 1
1 Gastrointestinal Biology and Health Programme, Institute of Food Research, Colney, Norwich, UK
Correspondence:
Dr Kamal Ivory, Gastrointestinal Biology and Health, Institute of Food Research, Colney, Norwich Research Park, Norwich NR4 7UA, East Anglia, UK.
E-mail: kamal.ivory@bbsrc.ac.uk
*These authors contributed equally to the study.
Copyright Journal compilation © 2008 Blackwell Publishing Ltd
KEYWORDS
allergic rhinitis • cytokines • IgE • IgG • immunomodulation • Lactobacillus casei • probiotics
ABSTRACT
Background Changes in the composition of the gut microbiota have been implicated in the pathogenesis of allergic disorders, suggesting beneficial interactions between the intestinal immune system and specific bacterial strains. Lactobacilli are naturally present within the complex gastrointestinal microbiota of humans and they are currently present in many probiotic supplements.
Objective We sought to investigate the role that Lactobacillus casei Shirota (LcS) may play in modulating seasonal allergic rhinitis (SAR).
Methods The study format was double-blinded, placebo-controlled with 10 SAR sufferers in each group. We have documented and compared changes in immune status arising through the daily ingestion of a milk drink with or without live LcS, over a period of 5 months. Pre-, peak- and post-grass pollen season blood samples were collected for determination of plasma total IgE and grass pollen-specific IgG and IgE levels by an enzyme immunoassay. At the same time, cytokine levels were determined by flow cytometric bead array technology following culture of peripheral blood mononuclear cells for 6 days in the presence or absence of specific grass pollen antigens.
Results Volunteers treated with LcS showed a significant reduction in levels of antigen-induced IL-5, IL-6 and IFN-γ production compared with volunteers supplemented with placebo. Meanwhile, levels of specific IgG increased and IgE decreased in the probiotic group.
Conclusion Changes in antigen-induced production of cytokines were observed in patients treated with probiotics. These data show that probiotic supplementation modulates immune responses in allergic rhinitis and may have the potential to alleviate the severity of symptoms.
At a London restaurant three years ago, Olivia Giovetti, a Los Angeles writer with a severe allergy to hazelnuts, asked if the crepes on the menu were made-with Nutella. The waiter assured her it was chocolate -- but he was wrong. "Thankfully, I had an EpiPen with me," says Giovetti. The pen came in handy, but still. Who wants to have to go to those lengths? And imagine if there were a language barrier on top of it all. Giovetti took one big lesson from her experience: Double-check with the chef! Here are four other pointers to help you eat with abandon, wherever you plan on going.
BONE UP ON THE LOCAL FOOD
Before you leave home, create a menu of simple -- and safe -- dishes you can order abroad (your favorite ethnic restaurant maybe able to help you out). If you're going on a tour, ask the operator about regional differences in the food that may affect you. Chat rooms on food websites are also a good source for information. Giovetti says she has posted questions on chow.com before several trip's and received helpful advice from other travelers on specific dishes to avoid.
GET CARDED
Be sure to carry a note card that clearly states, in the language of the country you're visiting,-what foods you can't eat. Showing this to the waitstaff at a restaurant will save you the trouble of trying to explain your restrictions. You can order the cards in about 30 languages at http://www.selectwisely.com (from $6.50) and allergy translation.com ($7.50).
MAKE A FLIGHT PLAN
As long as you give them advance warning, many airlines will cater to your particular allergy needs by preparing special meals, such as ones that are gluten-or lactose-free. But then, there's also the potential danger of the free bags of peanuts. Carly Goldberg, a student in New York who is allergic to nuts, offers to buy her seatmates a drink if they agree to pass up their peanuts. "Most people are pretty receptive to it," she says.
BEAT THE DINNER CROWD
Eating out at off times will ensure that waiters will he able to focus more attention on your needs. Calling ahead also gives restaurants more time to prepare, especially if they need to make changes to a dish. And if you feel like you're still not getting through to the waiter when you're ordering, go straight to the source: "You need to talk to the people in the kitchen," says Kellie Schmitt, a journalist living in China who is allergic to pine nuts. "They're the only ones who know exactly what's in each dish."
ADDED MATERIAL
ON THE WEB At BudgetTravel.com, you can find menu decoders for countries like China, France, Italy, and more!
Budget Travel
ADDITIONAL HISTIDINE INFORMATION
L-histidine* is an essential amino acid that cannot be formed by other nutrients, and must be in the diet to be available to the body.
Most often recognized as a precursor to the allergy symptom producing hormone histamine, both histidine and histamine have essential roles in the body beyond tormenting allergy sufferers.
Histamine is well known for its role in stimulating the inflammatory response of skin and mucous membranes such as those found in the nose - this action is essential in the protection of these barriers during infection.
Histamine also stimulates the secretion of the digestive enzyme gastrin. Without adequate histamine production healthy digestion can become impaired. Without adequate L-histidine stores, the body cannot maintain adequate histamine levels.
Less well known is that L-histidine is required by the body to regulate and utilize essential trace minerals such as copper, zinc, iron, manganese and molybdenum.
L-histidine is essential in forming many metal bearing enzymes and compounds, examples being the antioxidant super oxide dismutase, the iron storage protein ferritin, the iron uptake regulation protein -FUR, the copper storage and iron metabolism cofactor cerulplasmin, red blood cell hemoglobin, the toxic metal storage protein metallothionein, and the cysteine regulating enzyme cysteine dioxygenase - to name but a few important enzymes dependent on L-histidine being available for formation and function.
Metals such as zinc, copper and nickel are transported by binding with L-histidine, and such binding appears essential for rapid excretion of excess metal.
Toxic metals such as mercury, lead, cadmium, and threatening excesses of essential minerals zinc and copper stimulate the rapid formation of metallothionein inside cells of the brain, liver, and kidneys.
Metallothionein is a molecule designed to store metals in such a way as to prevent uncontrolled oxidation reactions - protecting the normal workings of the cell. Metallothionein requires both L-cysteine (usually derived from available glutathione stores) and L-histidine to be formed.
Persons contaminated with heavy metals, suffering from chronic seasonal allergies, or following a low histidine diet are most susceptible to body depletion of adequate histidine stores - creating the possibility of mineral-enzyme deficiencies and dysregulation.
Depletion of body stores of L-histidine might be best recognized by dysfunction of L-histidine dependent compounds, and low blood plasma concentrations of the amino acid.
High blood serum levels of iron have been experimentally caused in humans by a diet low in L-Histidine.
Intolerance of sulfur bearing foods like garlic and broccoli along with elevated blood plasma L-cysteine levels indicate inactivation of the L-Histidine and iron dependent enzyme cysteine dioxygenase.
As with most free form amino acids, L-histidine absorption is best when taken between meals without food and without accompanying minerals.
If you are taking other amino acids, L-Histidine should be taken at the same time as these.
ADDITIONAL HISTIDINE INFORMATION
http://factoidz.com/the-inside-dope-on-alcohol-allergies/
Allergic reactions to alcohol ingestion are a real concern for people suffering from a deficiency in ALDH, the enzyme Aldehyde Dehydrogenase, which is necessary to metabolize alcohol into acetic acid. Alcohol in its un-metabolized state is a toxic substance and causes an immediate immune system response which present allergenic symptoms. People who are prone to alcohol allergies have undergone a polymorphism alteration to the ALDH gene which renders the ALDH enzyme ineffective and makes their digestive tract unable to metabolize alcohol into acetic acid.
Alcohol provides the body with histamines and/or helps the body produce histamines. Histamines are amines that are produced and released by the cells in the immune system and cause allergic reaction. Amines are actually organic derivatives of Ammonia that are formed when hydrogen is replaced by one or more alkyl groups. Histamines require an active ALDH enzyme to be metabolized or oxidized in the body’s cells. The symptoms of an alcohol allergy is the same as the symptoms of a histamine allergy-severe nasal congestion, palpitation or tachycardia(fluttering of the heart), flushing of the skin accompanied by the sensation of heat, increased heart rate, headaches, lowered blood pressure and a sense of abdominal discomfort. In a person truly allergic to alcohol all these symptoms will appear within a matter of minutes after alcohol ingestion.
Allergic reactions to alcohol itself are rare. Alcohol allergies may not be true alcohol allergies but some other food allergy. Alcoholic beverages contain a wide variety of other food products that may be the true cause of the allergic reaction, food products such as grape, yeast, hop, barley, wheat-derived substances, etc.
Alcohol allergies are particularly dangerous for people suffering from asthma. The sulphites contained in alcoholic beverage, especially in wines, can precipitate severe asthma attacks. Over a third of the people with asthma taking part in a medical study reported that the ingestion of alcohol brought on severe attacks.
Although true alcohol allergies are rare studies have shown that the regular consumption of alcohol by women does increase their chances of developing allergies to other substances. Studies have shown a direct connection between the daily consumption of alcoholic beverages and perennial allergic rhinitis. Another study conducted over a nine year period showed that drinking just two glasses of wine a day doubled a woman’s chances of developing perennial allergic rhinitis. Still another study conducted at a university in Spain concluded that ingesting even a small amount of alcohol can increase the risk of allergic reactions.
Since alcohol is full of histamines one of the most effective treatments for this allergy is antihistamine but since true alcohol allergies are rare there really is no simple way to determine what other component(s) in an alcoholic beverage is the actual cause of the allergy. The best way to treat an alcohol allergy then is to avoid alcohol all together.
ADDITIONAL INFO ON ALDH
From
http://answers.google.com/answers/threadview/id/258303.html
http://oregonstate.edu/groups/chronicle/issues/Winter2001/articles/redface.cfm
http://www.goaskalice.columbia.edu/2327.html
http://www.inform.umd.edu/News/Diamondback/archives/2002/10/10/news6.html
Bruce Ames, a highly respected scientist of worldwide fame from
Berkely, co-authored a review of the possible use of megavitamin
therapy in a number of inherited conditions. Among these he discusses
the one you cite. He found papers in the scientific literature
showing that the mutation responsible affects only one amino acid in
the part of the aldehyde dehydrogenase molecule that is responsible
for binding to the enzyme’s cofactor, NAD (nicotinamide adenine
dinucleotide). As a result the enzyme becomes 150 times less
effective in binding NAD. Since the cofactor is needed to the enzyme
to do its job in metabolising acetaldehyde, the mutant enzyme is less
effective at doing that as well, with its activity being only 8% of
the non-mutant form. NAD is produced from the B-complex vitamin
niacin. Ames suggests that taking high doses of niacin could increase
the binding between enzyme and cofactor and thus increase the
efficiency of the mutant enzyme.
The review is: High-dose vitamin therapy stimulates variant enzymes
with decreased coenzyme binding affinity (increased Km): relevance to
genetic disease and polymorphisms by
Bruce N Ames, Ilan Elson-Schwab and Eli A Silver, published in
American Journal of Clinical Nutrition, Vol. 75, No. 4, 616-658, April
2002. You can read the full text of the article at:
http://www.ajcn.org/cgi/content/full/75/4/616
Taking fructose or glucose might help. A study in rats found that
supplementation of diets with fructose or glucose increased the
elimination of alcohol, but without affecting the alcohol
dehydrogenase activity. It is possible that these sugars stimulate
another metabolic pathway that does not result in the production of
acetaldehyde.
Dietary carbohydrate accelerates ethanol elimination, but does not
alter hepatic alcohol dehydrogenase. By Keegan A, Batey R., published
in Alcohol Clin Exp Res. 1993 Apr;17(2):431-3.
Abstract: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8488989&dopt=Abstract
Hmmm, and since fructose is found in fruit, perhaps some daiquiri….
:)
The drug 4-methpyrazole is a strong inhibitor of alcohol
dehydrogenase, and was found to prevent the accumulation of
acetaldehyde and related responses such as flushing in Japanese men.
Suppression of acetaldehyde accumulation by 4-methylpyrazole in
alcohol-hypersensitive Japanese.
By Inoue K, Kera Y, Kiriyama T, Komura S., published in Japanese
Journal of Pharmacology, 1985 May;38(1):43-8. Abstract at:
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=4021229&dopt=Abstract
It is used to treat poisoning by ethylene glycol and methanol.
However, I cannot see it being used simply for social reasons, since
it is extremely expensive: “4-methylpyrazole is available in a dose
pack of 4-1.5ml vials of a 1g/ml solution. This should be enough for
the entire course of treatment for one patient. The cost (in 1998) of
one dose pack however is $4000.”
Clinical Toxicology Review, June 1998
http://www.maripoisoncenter.com/ctr/9806_4methypyrazole.html
Since flushing is due to dilation of blood vessels, it might well be
useful, while drinking, to avoid other things that can cause this
effect, for example heat (hot atmosphere, being too warmly dressed)
and spicy food.
Aspirin has been found to increase blood alcohol levels in some
individuals. The mechanism is that it inhibits the activity of
gastric alcohol dehydrogenase, as reported for example in: Mechanism
of the aspirin-induced rise in blood alcohol levels by Gentry RT,
Baraona E, Amir I, Roine R, Chayes ZW, Sharma R, Lieber CS, published
in Life Sciences 1999 Oct 29; Vol. 65: pp. 2505-12.
Abstract at: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10622235&dopt=Abstract
Antihistamines and acetaminophen are also reported to decrease the
activity of this enzyme. However, this effect only operates on the
so-called “first-pass” metabolism, through which some of the alcohol
is metabolised in the stomach. First-pass metabolism varies among
individuals, and is much lower in woman generally than in men.
Therefore, the effect of aspirin and other such agents will vary a
lot.
More importantly, even when there is no inhibition, only about 8% at
most of the alcohol is metabolised in this way. The rest of the
alcohol reaches the liver where it is metabolised by liver alcohol
dehydrogenase to acetaldehyde. I have not found any reports of aspirin
inhibiting liver alcohol dehydrogenase, therefore I do not see how
aspirin would affect the overall alcohol metabolism, and thus the
production of acetaldehyde, to any significant degree.
Therefore, I do not see how aspirin would help to prevent flushing.
Flushing is one of the side effects of high levels of acetaldehyde,
due to acetaldehyde causing the blood vessels to dilate. The
inhibition of gastric alcohol metabolism will only make more available
to reach the liver. There it will be metabolised to acetaldehyde by
liver alcohol dehydrogenase, which does not seem to be affected by
aspirin etc (at least, I was unable to find any papers to that effect
in the medical literature).
Moreover, as missy already said, combining aspirin and alcohol is not
a good idea. Aspirin irritates the stomach, and so does alcohol, and a
combination of the two is thought to increase the risk of stomach
ulcers. Also, both aspirin and alcohol inhibit blood clotting, so in
combination can increase the risk of dangerous levels of bleeding in
general and also of the stomach ulcers.
See, for example, Alcohol, pharmacology and neurobiology, by Michael J
Bohn, University of Wisconsin
http://www.dhfs.state.wi.us/substabuse/Education/Teleconference/2002presentations/alcoholpharmacology051402.pdf
OTC antihistamine preparations in the US, as far as I am aware, tend
to be first-generation antihistamines; the sort that make you sleepy.
Add that effect to the neurological effect of alcohol, and you get
someone walking round in a daze, highly prone to accidents.
Search strategies on Google and PubMed ( http://www.nlm.nih.gov/ )
1. "aldehyde dehydrogenase" Asians alcohol treatment
2. "aldehyde dehydrogenase" flushing
3. "alcohol dehydrogenase" aspirin
4. "alcohol dehydrogenase" inhibition
I hope this has given you the information you require, but please
request further clarification if necessary. Please note that I am
away from tomorrow (Friday) until Monday evening GMT.
Request for Answer Clarification by danausch-ga on 22 Sep 2003 13:20 PDT
Just to make things clear, to prevent or reduce flushing, I should 1)
Increase my sugar intake while drinking and 2) Ingest Niacin
vitamins/pills (while not taking aspirin). Anything else that you
happen to come across? No elaboration needed. Thanks so much!
Clarification of Answer by tehuti-ga on 22 Sep 2003 15:18 PDT
Hello again danausch,
The information I found is just a suggestion made by Bruce Ames. I
did not manage to find any studies attempting to prove or disprove
what he says. However, because Ames is respected in other areas of
science, I felt OK about transmitting his suggestion to you.
Nevertheless, I have no evidence that it will or will not work. Ames
suggests megadoses of niacin might have an effect on enzyme activity.
I know there are many mega-B-complex supplements, which would fulfil
this criterion, and there might be mega-niacin ones as well. Since
the B-complex vitamins, including niacin, are water-soluble, high
doses are relatively safe, because what is not used will be easily
excreted. Nevertheless, I would urge you not to go beyond the
suggested dosages of the supplement you purchase. I would guess the
best effect will be likely to occur if you take the supplement daily,
not just before you want to drink. Hopefully this might have a
longer-lasting influence on overall enzyme parameters.
With respect to the sugars, the study was done with fructose and
glucose. I know that sucrose (ordinary sugar) is metabolised to
glucose. Nevertheless, I would personally try using fructose or
glucose rather than just ordinary sugar. However, a high sugar intake
has its own associated minuses. My own strategy would be to increase
my intake of fruit, especially sweet fruit, since fructose is the
sugar that is found in fruit. Increased fruit intake will be of
enormous general benefit anyway. If you want to try supplementing
this, I would suggest trying to get hold of fructose or glucose powder
and take this before you hit the booze.
danausch-ga rated this answer:5 out of 5 stars
Thanks for the detailed answer!
Comments
Subject: Re: Treatment for the "Asian Flush" associated with alcohol?
From: missy-ga on 19 Sep 2003 11:45 PDT
With regard to taking an antihistamine or aspirin prior to drinking -
just don't. Mixing alcohol and medications can be quite hazardous, so
please be safe and don't do this!
As for the "flush", have you considered eating something starchy while
you're drinking? Pretzels or party mix or some such? I'm very pale
and become quite rosy when I'm drinking, but find that the effect is
lessened when I've eaten. It seems to slow down the alcohol
absorbtion.
Good luck!
--Missy
Subject: Re: Treatment for the "Asian Flush" associated with alcohol?
From: fellowyellow-ga on 10 Nov 2004 10:50 PST
I also get the "glow" mysely and, personally, eating only makes things
worse for me. I just try not to eat so much and so close to the time
I know I might be having a drink as well as not eat during. (i usually
wait a good 3-4 hours) I'm thinking the food just lets it sit in your
stomach longer makes it longer to run through your system. And as for
the advice on taking niacin..I was reading another site that but i
don't know. said it was either nicotinamide or niacinamide..not
niacin. the site is: www.askbird.com/cfs/aldehyde.htm I don't
know what really works but the separating of food and alcohol seem to
work pretty well for me.
Subject: Re: Treatment for the "Asian Flush" associated with alcohol?
From: utnick-ga on 04 Dec 2004 18:40 PST
Howdy, I know this thread started a while ago, but i have the answer
to all your prayers. Take a antacid (pepcid AC, zantac NOT tums,
etc.) and follow the directions on the box this will help immensely.
Subject: Re: Treatment for the "Asian Flush" associated with alcohol?
From: soulsurfer3-ga on 11 Dec 2004 21:14 PST
Just to add to the posting, I'm half asian, and have problems with the
flush and associated problems. Eating has various effects sometimes
helping sometimes not, but is certainly not consistent. I've found
that sugary drinks (margarita's, Mai-Tai's, etc) are the worse, and
generally give me a headache as well. Wine and beer are next worst.
Good quality vodka mixed with soda water or water (martini's also)
usually has pretty minimal effect--just a light flush instead of the
full Red Light effect. I haven't tried the antacid solution.
Subject: Re: Treatment for the "Asian Flush" associated with alcohol?
From: earthsuit-ga on 04 Jan 2005 11:50 PST
I'm half asian also and the flush hits me pretty bad that I cant
engage in the activity. Likewise vodka is proberly the best of the
lot, mixed perhaps with orange juice. Sugar doesnt seem to help and
maybe it worsens the situtation in my case. I might give the
suggestions in this thread a try, mega doses of nicican may work but
it is interesting to note the substance in itself causes flushing
also. there is a no flush compound (Inositol Hexanicotinate) and i
Think megadosing with that (maybe not to frequently as it has its own
pros and cons could be a feasible solution. The mutant genes cofactor
(NAD) is as far as i can interpret a compound of the supplements
niacic acid (causes the vasolidation), nicotimamade, both together
which make "nician". To treat this symptom at the cause would be to
address the imbalance here but I think it's inherrently a very complex
arangement and it's not as simple an answer as suplementing one
missing vitimin. "oxidation of ethanol results in the transfer of
hydrogen to the co-factor NAD converting it to its reduced form NADH"
However there are potentially other ways that this symptom could be contained.
4-methpyrazole is an easy solution but it should be noted the drug
itself has some very nasty side effects. Not to mention they
adminster it intravenously. I would stay away from this one.
Some people mentioned substances that can bypass the first pass
process of alcohol (in the stomach) the first pass process is more
important to men than women as they have a lower water content. As
mentioned the majority of the action happens in the liver anyhow so
the process would simply delay or stall acculimation of acetaldehyde
for a certain amount of time untill it all reaches the liver
eventually anyway.
Metabolism of ethanol:
While the ADH + NAD = NADH route is considered the primary route for
the breakdown of alcohol it should be noted that there other pathways
in which the substance can be processed. The MEOS system is used
increasingly in those who often consume large ammounts of alcohol. In
this case a much higher percentage (up to tenfold) of the substance is
metabolized through this route. This is why some people with the
deficiency report that drinking more frequently reduces the flush
symptoms. An idea would be to take another substance that also uses
the MEOS system, priming or enabling it as a route of catalzisation as
a substitute to the ADH route. Another system exists in the large
intestine (ie colon) I believe this route is refered to as catalese
but I not sure. The contribution of bacteria in gastronomical alcohol
matabolism is still controversial. Certain antibotics can increase
alcohol absorbtion in the intestine.
Reducing vasodilation. I didnt look into this but certain precautions
(as mentioned above) can be taken to limit the extremity of flushing
in the face and other areas.
Id like to compile more information before testing any of the above
things (it's kinda like stabbing in the dark really) and get more
conclusive data on a whole range of things from the matobolism of
alcohol ALDH, MEOS and catalase, the mutant gene ALDH2,drug alcohol
interactivity, and the function of niacin and NAD to try and forumlate
a solution.
here's some linkage for all the above stuff
http://chemcases.com/alcohol/alc-13.htm
http://www.findarticles.com/p/articles/mi_m0CXH/is_1_23/ai_57050108
http://www.medhelp.org/NIHlib/GF-166.html
http://www.medicouncilalcol.demon.co.uk/handbook/hb_meta.htm