Final answer:
Histamine is commonly encountered in seafood and can cause various allergic reactions. People with allergies to certain foods, particularly shellfish, should be cautious. Treatments include avoidance of allergens and medication use.
Step-by-step explanation:
Histamine is most commonly found in seafood. It is involved in local immune responses as well as regulating physiological function in the gut and acting as a neurotransmitter. People can experience adverse effects such as localized and systemic anaphylaxis, seasonal allergies including hay fever, food allergies - notably to shellfish and peanuts, hives, and eczema when exposed to histamine in excessive quantities.
Regarding the concern for biomagnification of toxins, seafood is significant as it can accumulate histamine and other toxins through the food chain. To mitigate the risk of allergic reactions, treatments often involve the avoidance of known allergens, and the use of medications like steroids and antihistamines can be helpful.
Histamine is stored in and released by mast cells, which are abundant in areas of the body that are frequently in contact with the environment. Seafood, organ meats, nuts, legumes, chocolate, enriched breads and cereals, some fruits, and vegetables are known for their potential to cause food allergies.