ReviewHeliyon2024
A review of biogenic amines in fermented foods: Occurrence and health effects.
Review in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 58 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
58 citing papers in PubMed, 1 synthesis or guideline pooled it, 133 citations in OpenAlex.
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains.Foods (Basel, Switzerland) · 2026Article
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Healthy Nutrition and Fermented Animal-Sourced Foods as a Complementary One Health Strategy: Effects on Foodborne Pathogens and Intestinal Host Defense.Journal of clinical practice and research · 2026Review
- Screening and Characterization ofFoods (Basel, Switzerland) · 2026Article
- Review
- The Route of Biogenic Amines in Alcoholic Beverages: A Focus on Wine.Foods (Basel, Switzerland) · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Toxicological Relevance of Biogenic Amines in Honey: Dietary Exposure and Integrated Risk Indicators in Algerian and Moroccan Honeys.Foods (Basel, Switzerland) · 2026Article
- Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques.NPJ science of food · 2026Article
- Selected Factors of Quality of Raw Salami-Type Sausage Made From Meat of Two Rare Native Cattle Breeds: Polish Red and White-Backed.Food science & nutrition · 2026Article
- Kombucha as a Bioactive Functional Beverage: Current Evidence, Production Challenges, and Future Perspectives.International journal of molecular sciences · 2026Review
- Decoding the Microbial Diversity of Indian Fermented Foods: Integrating Ethnobiology, Multi-Omics and Functional Insights.Foods (Basel, Switzerland) · 2026Review
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Synthesis of New Volatile Derivatives of Biogenic Amines, Carbamates for Analytical Applications.Materials (Basel, Switzerland) · 2026Article
- Combining correlation analysis and machine learning to identify indicators strongly linked to quality variations in low-salt fermented shrimp sauce during storage.Food chemistry: X · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Yeast Biosensors for the Safety of Fermented Beverages.Biosensors · 2026Review
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Biogenic amines (BAs) are low-molecular decarboxylation products of amino acids formed during microbial fermentation. Several fermented foods may contain BAs such as histamine, tyramine, and/or phenylethylamine, at levels above documented toxic doses. Dietary exposure to foods containing high levels of BAs is associated with many adverse health effects, such as migraines, elevated blood pressure, and tachycardia. BA-mediated toxicity may occur at levels a hundred times below regulatory and suggested toxic doses, depending on an individual's sensitivity and factors such as alcohol consumption and certain medications. Although BAs occur in a wide variety of fermented foods, food safety and public health professionals are not well informed about the potential health risks and control strategies in these foods. In this review, we highlight the health risks and symptoms linked to BA exposures, the BA levels found in different fermented foods, regulatory and suggested toxic doses, and risk mitigation strategies to inform food industry and public health professionals' practice.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.