Baijiu Histamine Information

Baijiu is a traditional Chinese liquor primarily made from sorghum, a grain known for its high protein and micronutrient content, as well as other grains such as wheat, barley, and corn. The production process involves fermentation and distillation, which potentially impacts its histamine profile. However, specific research on Baijiu's impact on histamine levels is currently limited. The process of fermentation, commonly used while making Baijiu, carries a risk of increasing histamine content. Fermented foods are amongst those known to contain higher levels of histamine, as bacteria used during fermentation can produce histamine as a byproduct (Maintz, L., & Novak N., 2007). Therefore, depending on the specific fermentation process and duration used, Baijiu might potentially contain a higher level of histamines. Alcohol, in general, has been reported to inhibit the enzymatic activity of diamine oxidase (DAO), the primary enzyme responsible for the breakdown of ingested histamine (Maintz, L., & Novak N., 2007). This suggests that Baijiu, as an alcoholic beverage, could interfere with the metabolism of histamine in the body, possibly leading to an accumulation of histamine. However, the possible histamine-liberating capacity of Baijiu remains unclear due to lack of specific research on this product in this context. From the perspective of its ingredients, grains such as sorghum, wheat, barley, and corn are not typically classified as histamine liberators (Zopf, Y., et al., 2009). Despite these general observations derived from its primary ingredients and processing, Baijiu's specific impact on histamine levels, particularly its potential as a histamine liberator or its ability to lower histamine, has not been researched well enough to publish specific information. Our team is working hard on this. Data will be available soon. References: Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. Zopf, Yurdagül, et al. "The differential diagnosis of food intolerance." Deutsches Ärzteblatt International 106.21 (2009): 359.