Re: maoi diet question

Posted by desolationrower on June 9, 2010, at 14:14:54

In reply to Re: maoi diet question » mommyron, posted by Maxime on June 9, 2010, at 13:49:58

i think anchovies might be a risk, but not sardines.
Histamine and Tyramine in Preserved and Semi-preserved Fish Products
ABSTRACT
Data were obtained on histamine and tyramine contents in 48 samples of preserved and semi-preserved Spanish fish products. Ranges of concentration for both amines were wide: from 1.35 to 219.20 mg/ kg for histamine, and from 0.5 to 66.40 mg/kg for tyramine. Higher concentrations were found in semi-preserved anchovies than in the rest of the samples studied: canned tuna, herring, mackerel and sardines. In semi-preserved anchovies stored at room temperature (18-22°C), histamine production was observed after 6 months. The increase in histamine was not observed in the samples stored under refrigeration (4-6°C). Tyramine did not increase at either temperature of storage.
Ms received 6/22/89; accepted 6/28/89
DIGITAL OBJECT IDENTIFIER (DOI)
10.1111/j.1365-2621.1989.tb05182.x About DOI

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maoi diet question mommyron 6/9/10
Re: maoi diet question » mommyron Phillipa 6/9/10
Re: maoi diet question » mommyron Maxime 6/9/10
Re: maoi diet question desolationrower 6/9/10
Re: maoi diet question emmanuel98 6/9/10
Re: maoi diet question BlueM 6/9/10
Re: maoi diet question » mommyron jedi 6/13/10

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