The Effect of Ethanol and Wine on the Plasma Histamine Level of Chickens and Man

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Abstract
Fasted chickens were force-fed a 40% ethanol: water solution (v/v) or a 13.4% alcohol (v/v) Davis Petite Sirah at amounts calculated to give a 0.3% peak blood alcohol level. Blood was drawn before and at timed intervals (ranging from 2 to 150 minutes) after the force-feeding. The fluorometric determination of histamine was performed on the plasma samples with no increases in histamine level detected. Six human volunteers drank the same liquids under similar experimental guidelines. Increased plasma histamine levels were detected when a more precise HPLC method of analysis for histamine was used.

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