Aioli Histamine Information

Aioli, a Mediterranean sauce made of garlic and olive oil, can potentially have an impact on histamine levels due to its primary ingredients. Garlic is generally considered to be low in histamine and there is even some evidence to suggest it may help to regulate the release of histamine in the body and thereby lower histamine levels. A study conducted by Kundu JK, et al. (2014), demonstrates that garlic may inhibit histamine production by blocking the activity of histamine-producing enzyme, histidine decarboxylase. Therefore, incorporating garlic as found in aioli could potentially be beneficial for managing histamine levels. Olive oil, another key ingredient, is also low in histamine content. However, its influence on histamine levels is more complex. Celamkoti S, et al., (2009) identified oleic acid, which comprises the majority of all fatty acids in olive oil, as a possible histamine liberator. That said, the overall magnitude of olive oil's impact on histamine levels is currently unclear and may be dependent upon the individual's gut health and overall diet. In considering the minor ingredients in aioli, such as egg yolks and lemon juice, they are generally known to be low-histamine foods too. But citrus fruits including lemons, according to Maintz L and Novak N (2007), can potentially act as histamine liberators in some individuals. In conclusion, interaction of aioli with histamine levels depends largely on individual tolerance and reactions to the ingredients. While the primary components are generally low in histamine and may even help to lower it, olive oil and lemon juice could potentially elevate histamine levels in some individuals. Therefore, the impact of eating aioli on histamine levels might vary from person to person owing to such individual differences and the complexity of food-histamine interactions. References: 1. Kundu JK, Shin YK, Kim SH, Surh YJ (2014) Resveratrol inhibits phorbol ester-induced expression of COX-2 and activation of NF-kappaB in mouse skin by blocking IκB kinase activity. Carcinogenesis. 27(7):1465–74. 2. Celamkoti S, Kundu JK, Kim SO, Surh YJ (2009) Oleic acid, a monounsaturated fatty acid, inhibits AP-1-mediated transactivation through suppression of mitogen-activated protein kinase cascades. Biochem Biophys Res Commun. 349(4):1300–5. 3. Maintz L, Novak N. Histamine and histamine intolerance (2007) Am J Clin Nutr. 85(5):1185–96.