Histamine Intolerance

Level 2 & 3 CPE

Suggested Performance Indicators: 1.1.5, 1.7.6, 2.1.1, 2.2.3, 4.1.1, 4.1.2, 4.2.6, 8.1.1, 8.1.2, 8.2.1, 8.2.2, 8.4.1, 8.4.3, 9.3.1, 9.4.1, 10.2.5, 13.2.2, 13.2.7 

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Describe three symptoms of histamine intolerance and identify how soon after eating a high histamine food a histamine-sensitive person will experience symptoms.

2. Explain where in the body histamine is concentrated and two of its functions.

3. Describe the physiology of what happens to the immune system when a foreign material enters the body.

4. Identify five high histamine food sources.

5. Name the food processing method that increases the histamine in the food the most and explain why.

6. Explain the significance of mast cells and diamine oxidase (DAO) to histamine and how varying blood levels affect health.

7. Describe the functions of the following: antihistamines, rantidine, quercetin, and zeolite.

8. Explain how fish and shellfish can be consumed on a histamine-restricted diet.

9. Name foods in each category that can be eaten on a histamine-restricted diet: fruits, berries, vegetables, beverages, seeds, cheese, and vegetable oils.