Aller-Ease™ is intended to address histamine intolerance and not to manage any IgE-related food allergies.
- Support Healthy Degradation of Food-Derived Histamine
- Enhance the Presence of Diamine Oxidase in the Gut
The active ingredient in Aller-Ease™, porcine-derived Diamine Oxidase (DAO) is the main enzyme for metabolizing histamine, the bioactive amine in some food, into harmless imidazole acetylaldehyde. Histaminosis or Histamine Intolerance is the result of an imbalance between the accumulation of histamine and the body’s ability to degrade it. A deficiency of DAO (either congenital or acquired), or any disruption of this enzyme’s activity (e.g. by certain drugs or alcohol) leads to a broad range of effects, most commonly, headache. Other histamine-mediated effects include: stomach ache or cramps, bloating, diarrhea, nausea/vomiting, increased gastric acid secretion, vertigo, nasal congestion, rhinorrhea, sneezing, tearing eyes, asthma, hypertension, arrhythmia, urticaria, pruritus, flushing, and dysmenorrhea. Individuals with atopic eczema and one or more of these symptoms were found to have lower DAO levels. These food allergy-like symptoms make differential diagnoses difficult.
Research also suggests the possibility that consumption of high histamine foods could cause pathogenesis of gastrointestinal diseases, possibly even increase susceptibility to E.coli 0157:H7 infection. The threshold level of histamine tolerance varies among individuals depending upon their level of this enzyme.
Histamine in the body may be either exogenous (e.g. from food) or produced endogenously. Endogenous histamine is primarily a nervous system stimulus transmitter; but also acts as a neurotransmitter in the brain. Aller-Ease™ only addresses the problem of excess exogenous histamine which is found in the folds, villi and microvilli of the small intestine. Aller-Ease™ is not absorbed and therefore, does not have systemic activity.
Histamine Intolerance is also referred to as “food intolerance”. In contrast to “food allergy”, it does not involve identification by antibodies. The prevalence of histamine intolerance has likely been underestimated because the symptoms are so multi-faceted and because even foods not high in histamine can cause a release of endogenous histamine. Consideration of histamine intolerance should be given to individuals with food-related symptoms who do not test positive for allergy or internal disorders.
1. Maintz, L. et al. Histamine and histamine intolerance. Am J Clin Nutr 2007;85:1185-1196 [PMID: 17490952]
2. Maintz L, et al. Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema. J Allergy Clin Immunol. 2006 May;117(5):1106-12. Epub 2006 Feb 8
3. McCabe Sellers, et al. 2005. Assessment of histamine content in foods [abstract]. Proceedings of 29th National Nutrient Databank Conference. Abstract No. 4, p. 2.
4. Schmutz, H. Food Intolerance (Histamine Intolerance) Presentation, Information and Useful Tips. 2006 Vienna
5. Kuefner, M et al. Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflamm Res 2004 Mar;53 Suppl 1:S31-2 [PMID: 15054605]
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
**Patented in Austria. Patent Pending in the United States.
All Center For Natural Healing® Formulas Meet or Exceed cGMP quality Standards