Absinthe Histamine Information

Absinthe, primarily known for its high alcohol content and distinct anise flavour, is prepared chiefly from the extract of Artemisia absinthium, fennel, and anise. The primary ingredients, along with secondary herbs for flavour and colour, undergo distillation to create the final product. The effect of consuming absinthe on histamine levels is not explicitly clear as extensive research on the direct correlation is currently lacking. It is, however, known that alcohol, a key component of absinthe, can impact histamine levels. Alcohol breaches the gut barrier and allows bacteria and other particles to flow into the bloodstream, leading to an immune response that can raise histamine levels (1). Consuming alcohol in high quantities, like in cocktails made with absinthe, might contribute to this effect (2). Furthermore, alcohol diminishes diamine oxidase (DAO) activity, an enzyme responsible for breaking down histamine. This can elevate histamine levels in the body (3). Although the herbs used in absinthe do not appear on any histamine, histamine liberating, or DAO inhibitors lists, they may individually have unique properties that influence histamine levels. For instance, wormwood (Artemisia absinthium), an integral absinthe ingredient, has been suggested to have anti-inflammatory and antioxidant properties (4). These properties, particularly anti-inflammatory, may indirectly impact histamine. However, it must be reiterated, these are potential inferences and not firmly established clinical observations. More specific and directed research is needed to establish the effects of absinthe on histamine levels conclusively. Hence, at this time, the full impact of absinthe on histamine can be summed up under the statement: "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon." References: 1. Vonghia, L., Leggio, L, Ferrulli, A., Bertini, M., Gasbarrini, G., Addolorato, G. (2008). Acute alcohol intoxication. Eur J Intern Med. 2008 Dec;19(8):561-7. doi: 10.1016/j.ejim.2007.06.033. Epub 2008 Jan 28. 2. Linneberg, A., Dam, A. D., Nielsen, N. H., Madsen, F., Frølund, L., Dirksen, A., Jørgensen, T. (2008). IgE sensitization to dietary and inhalant allergens in Danish adults with respiratory symptoms. Clinical & Experimental Allergy, 28(12), 1558–1563. 3. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The Am J Clin Nutr, 85, 1185–1196. 4. Zeng, Q., & Wang, M. (2018). Artemisia absinthium L.—from weed to respectable plant. Acta Ecologica Sinica, 28(1), 51-58.