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Пищевые аспекты непереносимости гистамина. / Shrayner, Evgenia V.; Khavkin, Anatoly I.; Bystrova, Valeria I. et al.

In: Экспериментальная и клиническая гастроэнтерология, No. 4, 2024, p. 86-93.

Research output: Contribution to journal › Article › peer-review

Harvard

Shrayner, EV, Khavkin, AI, Bystrova, VI, Lifshits, GI, Denisov, MY & Esina, MA 2024, 'Пищевые аспекты непереносимости гистамина', Экспериментальная и клиническая гастроэнтерология, no. 4, pp. 86-93. https://doi.org/10.31146/1682-8658-ecg-224-4-86-93

APA

Shrayner, E. V., Khavkin, A. I., Bystrova, V. I., Lifshits, G. I., Denisov, M. Y., & Esina, M. A. (2024). Пищевые аспекты непереносимости гистамина. Экспериментальная и клиническая гастроэнтерология, (4), 86-93. https://doi.org/10.31146/1682-8658-ecg-224-4-86-93

Vancouver

Shrayner EV, Khavkin AI, Bystrova VI, Lifshits GI, Denisov MY, Esina MA. Пищевые аспекты непереносимости гистамина. Экспериментальная и клиническая гастроэнтерология. 2024;(4):86-93. doi: 10.31146/1682-8658-ecg-224-4-86-93

Author

Shrayner, Evgenia V. ; Khavkin, Anatoly I. ; Bystrova, Valeria I. et al. / Пищевые аспекты непереносимости гистамина. In: Экспериментальная и клиническая гастроэнтерология. 2024 ; No. 4. pp. 86-93.

BibTeX

@article{a6e6ef45d73346b5be59ab8c405c7a53,
title = "Пищевые аспекты непереносимости гистамина",
abstract = "Histamine intolerance is one of the most common adverse reactions to food. Histaminosis was detected in 1–3% of the population [3]. The etiology of this condition is diverse: drugs that affect the activity of enzymes involved in histamine degradation, concomitant diseases, as well as foods that contain a lot of histamine, or are histaminoliberators. In this article, we will talk about biogenic amines in food, as well as about permitted foods on a low-histamine diet.",
keywords = "biogenic amines, histamine, histamine intolerance, low histamine diet",
author = "Shrayner, {Evgenia V.} and Khavkin, {Anatoly I.} and Bystrova, {Valeria I.} and Lifshits, {Galina I.} and Denisov, {Mikhail Yu} and Esina, {Marina A.}",
year = "2024",
doi = "10.31146/1682-8658-ecg-224-4-86-93",
language = "русский",
pages = "86--93",
journal = "Экспериментальная и клиническая гастроэнтерология",
issn = "1682-8658",
publisher = "Научное общество гастроэнтерологов России (Москва)",
number = "4",

}

RIS

TY - JOUR

T1 - Пищевые аспекты непереносимости гистамина

AU - Shrayner, Evgenia V.

AU - Khavkin, Anatoly I.

AU - Bystrova, Valeria I.

AU - Lifshits, Galina I.

AU - Denisov, Mikhail Yu

AU - Esina, Marina A.

PY - 2024

Y1 - 2024

N2 - Histamine intolerance is one of the most common adverse reactions to food. Histaminosis was detected in 1–3% of the population [3]. The etiology of this condition is diverse: drugs that affect the activity of enzymes involved in histamine degradation, concomitant diseases, as well as foods that contain a lot of histamine, or are histaminoliberators. In this article, we will talk about biogenic amines in food, as well as about permitted foods on a low-histamine diet.

AB - Histamine intolerance is one of the most common adverse reactions to food. Histaminosis was detected in 1–3% of the population [3]. The etiology of this condition is diverse: drugs that affect the activity of enzymes involved in histamine degradation, concomitant diseases, as well as foods that contain a lot of histamine, or are histaminoliberators. In this article, we will talk about biogenic amines in food, as well as about permitted foods on a low-histamine diet.

KW - biogenic amines

KW - histamine

KW - histamine intolerance

KW - low histamine diet

UR - https://www.scopus.com/record/display.uri?eid=2-s2.0-85205418152&origin=inward&txGid=651ebe61a610a67776fdc10220bc2c96

UR - https://www.mendeley.com/catalogue/15abc141-1ead-33d9-98e9-76a8fb2b3ca0/

U2 - 10.31146/1682-8658-ecg-224-4-86-93

DO - 10.31146/1682-8658-ecg-224-4-86-93

M3 - статья

SP - 86

EP - 93

JO - Экспериментальная и клиническая гастроэнтерология

JF - Экспериментальная и клиническая гастроэнтерология

SN - 1682-8658

IS - 4

ER -

ID: 61308147