When histamine-rich foods aren’t well tolerated, or histamine isn’t naturally broken down, related discomfort can extend beyond diet, impacting your confidence, your plans, and your daily wellbeing.

DAO enzyme food supplements by DR Healthcare are designed to accompany your dietary routine with supplement solutions based on selected ingredients naturally containing Diamine Oxidase (DAO), an enzyme involved in the metabolism of histamine present in food.

DAO: part of the natural process

Diamine Oxidase (DAO) is an enzyme naturally present in the body which is involved in the metabolism of histamine from food in the small intestine.

Histamine in food: a widely shared, often under-recognised experience

Histamine is a biologically active compound involved in normal physiological processes such as immune response, gastric acid secretion, and neurotransmission. While the histamine produced within the body is tightly regulated, histamine is also naturally present in a wide range of foods, representing an often under-recognised source of exposure.

How is dietary histamine managed in the body?

Histamine is naturally metabolised in the small intestine by the Diamine Oxidase (DAO) enzyme. Diet and individual factors may influence how efficiently this process takes place.1

Unlike endogenous histamine, food-derived histamine has no physiological function. Its levels vary widely depending on food type, processing, storage, and fermentation. As a result, dietary intake can significantly increase histamine exposure.

Found across all food cultures and regions

Aged cheeses rooted in European tradition, fermented soy products in Asian cuisine, cured meats in Mediterranean diets, fish sauces across Southeast Asia all contribute to dietary histamine. Wine, beer and pickled or fermented vegetables found worldwide further add to overall intake. Together, these foods make histamine-rich foods a global constant rather than a regional exception.

Millions of people across different regions, dietary habits, and lifestyles may be affected by dietary histamine, yet many do not recognise the connection.

Verified enzyme activity. Proven stability. Designed precision.

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1. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020).Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181.