Food Compatibility Data

Structured food compatibility data extracted from the SIGHI Food Compatibility List (2024-08-29 edition) for use in the Confidente app’s seed data and analysis engine.

Source

Swiss Interest Group Histamine Intolerance (SIGHI)

How this data maps to the app schema

The SIGHI list uses a 0-3 compatibility scale. We map it to the app’s food_category_memberships.severity field:

SIGHI ScoreMeaningApp Severity
0Well tolerated(not stored — no membership created)
1Moderately compatiblelow (0)
2Incompatiblemedium (1)
3Very poorly toleratedhigh (2)

The mechanism codes (H, H!, A, L, B) map to food_sensitivity_categories:

CodeMechanismApp Category
HHigh histamine contenthistamine
H!Highly perishable, rapid histamine formationhistamine (freshness-dependent)
AOther biogenic aminesbiogenic_amines
LHistamine liberators (mast cell activators)histamine_liberator
BDAO inhibitorsdao_inhibitor

Important context from SIGHI

The “Histamine” column does NOT show histamine content — it shows perceived compatibility for histamine-sensitive persons. Compatibility results from multiple factors: liberators, histamine, other amines, DAO inhibitors, consistency, and mast cell stabilizing ingredients.

Salicylate content is NOT factored into the histamine column. Salicylates are a separate trigger that affects only some MCAS sufferers. See Sensitivity Categories for how this maps to our category system.

Tolerance is dose-dependent and individually variable. The list is a starting point for the elimination phase, not a permanent restriction.

Files