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Title: Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population
Author: Latorre Moratalla, Mariluz
Comas Basté, Oriol
Bover i Cid, Sara
Vidal Carou, Ma. Carmen
Keywords: Epidemiologia
Aliments fermentats
Fermented foods
Issue Date: Jan-2017
Publisher: Elsevier Ltd
Abstract: Tyramine and histamine are the main dietary bioactive amines related to acute adverse health effects. Dry fermented sausages can easily accumulate high levels of these hazards and are frequently consumed in Spain. The present work aims to assess the exposure to tyramine and histamine from the consumption of dry fermented sausages by the Spanish population and to assess the risk to suffer acute health effects from this exposure. A probabilistic estimation of the exposure to these hazards was derived combining probability distributions of these amines in dry fermented sausages (n = 474) and their consumption by the Spanish population. The mean dietary exposure to tyramine and histamine was 6.2 and 1.39 mg/meal, respectively. The risk of suffering hypertensive crisis or histamine intoxication by healthy population due to tyramine or histamine intake, respectively, exclusively from dry fermented sausages, can be considered negligible. For individuals under treatment with MAOI drugs, the probability to surpass the safe threshold dose (6 mg/meal) was estimated as 34%. For patients with histamine intolerance, even the presence of this amine in food is not tolerable and it could be estimated that 7000 individuals per million could be at risk to suffer the related symptoms after consuming dry fermented sausages
Note: Versió postprint del document publicat a:
It is part of: Food and Chemical Toxicology, 2017, vol. 99, num. , p. 78-85
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ISSN: 0278-6915
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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