The article provides a review of the literature devoted to the study of food intolerance, which frequency is increasing all over the world every year. Establishing the cause of food intolerance as an allergic reaction allows effective therapy and significant improvement the quality of life of patients. However, sometimes it is not possible to identify the offending food that causes discomfort after eating it. This type of intolerance is not detected immediately and is difficult to treat, which leads to the chronic gastrointestinal tract disorders, dermatitis. The so-called "non-allergic adverse food reactions" are of great interest. However, these reactions have not been sufficiently studied and are presented more often as histamine intolerance. Numerous studies in recent years have shown the ambiguity of this problem, which is associated with the development of food reactions with the participation of specific and pseudo-allergic reactions, when provoking non-allergenic factors become full-fledged antigens. So far, no evidence-based laboratory diagnostic methods have been developed to determine risk factors for the occurrence of intestinal dysfunction, as well as the dose of histamine in food that cause the pharmacological effects of histamine exposure. A significant contribution to the study of the problem of pseudo-allergic food intolerance was made by the German guideline for the management of adverse reactions to ingested histamine (2017), framework of which is outlined in the article. Key words: histamine, diamine oxidase, diet, intolerance, foods, pseudo-allergy