• Child friendly
• What is allergy?
• What we deal with
• Dedicated Sinusitis Facility
• Your allergy consultation explained
• How allergy testing works
• Fiberoptic assessment of nose, sinuses and throat (naso-endoscopy)
• What we test
• How an allergy test is recorded
• Children's allergies
• Immunotherapy: can allergy be cured?
• Information sheets

Histamine Free Foods

Some people with long standing allergic conditions (especially of skin and sinuses) notice they feel worse after eating or drinking. Occasionally this is due to high levels of histamine in the products consumed. In ongoing allergy there is an excess of circulating histamine in the bloodstream. Histamine is a compound released during allergic reactions (which is why anti-histamines are so helpful) and where there in ongoing allergic challenge high levels of histamine accumulate in the body. Eating or drinking histamine-rich products increases blood histamine levels and cause symptoms to flare.

These foods and drinks contain naturally occurring high levels of histamine and should be avoided as part of your overall management.

• Fish: tuna, sardine, anchovy, mackerel.
• Cheeze: Emmenthal, Harzer, Gouda, Roquefort, Tilsiter, Camembert, Cheddar.
• Hard cured sausages including salami and dried ham.
• Vegetables: pickled cabbage, spinach, tomatoes and tomato ketchup.
• Alcohol: red wine (especially deep and heavy reds), white wine, sparkling wine, beer.