San Mauro Martin I, Brachero S, Garicano Vilar E
Research Centers of Nutrition and Health (Grupo CINUSA), C/Artistas 39, 2°-5, 28020 Madrid, Spain.
Research Centers of Nutrition and Health (Grupo CINUSA), C/Artistas 39, 2°-5, 28020 Madrid, Spain.
Allergol Immunopathol (Madr). 2016 Sep-Oct;44(5):475-83. doi: 10.1016/j.aller.2016.04.015. Epub 2016 Aug 31.
Present in several types of food, bioactive amines are described as organic bases of low molecular weight, which constitute a potential health risk. An awareness of amine levels in foods today is therefore important in relation to food safety and patient care. This review aims to emphasise the need to unify the information on the content of biogenic amines in foods and prevent patients' misunderstanding.
Selective literature search for relevant publications in PubMed and other scientific data bases combined with further data from the World Wide Web on histamine and other amines content in foods.
Available reference sources do not reflect a homogeneous consensus, and the variation between foods makes it impossible for dieticians to accurately estimate amines content to correctly advise patients.
To achieve the goal of collecting reliable information, all methods and tools used in analytical studies should be standardised and information exposed to patients should be verified.
生物活性胺存在于多种类型的食物中，被描述为低分子量的有机碱，构成潜在的健康风险。因此，了解当今食物中的胺水平对于食品安全和患者护理至关重要。本综述旨在强调统一食物中生物胺含量信息并防止患者误解的必要性。
在PubMed和其他科学数据库中选择性检索相关出版物，并结合来自万维网的关于食物中组胺和其他胺含量的进一步数据。
现有的参考资料并未反映出一致的共识，食物之间的差异使得营养师无法准确估计胺含量以正确地为患者提供建议。
为实现收集可靠信息的目标，分析研究中使用的所有方法和工具都应标准化，向患者公开的信息也应得到验证。
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