My food history # 7 (part 3) – food sensitivities – high blood pressure – biogenic amines

Cheese. by Leonie Elizabeth. January 2018.

 

Continuing my story on food sensitivities

I underwent The Royal Prince Alfred Hospital (RPAH) exclusion diet protocol in 1985 (1) which involved a few-foods diet until symptoms settled, followed by food challenges, then a modified diet excluding only problem foods. Lastly, there was moderation of the diet up to my level of food tolerance.

Some of the food challenges raised my blood pressure.

High blood pressure (hypertension) is a medical condition in which blood pressure pumping through the arteries is elevated compared to what is considered normal. It is a major risk for coronary heart disease and can lead to long-term complications such as vision problems, or kidney disease. My own father had uncontrollable high blood pressure and died of stroke in 1974 age 49 years. His mother and aunt also had strokes.

At the age of 29 I presented with hypertension after a stressful period. After six months I managed to bring it down to low levels following a Pritikin-style diet, with particular attention to avoidance of salt. I never considered hypertension could be due to a food sensitivity and so it was a bit of a shock when it came back during the RPAH food challenges. It returned with foods high in amines, nitrates and MSG. Continue reading “My food history # 7 (part 3) – food sensitivities – high blood pressure – biogenic amines”