Black Bean Sauce Histamine Information

Black Bean Sauce, a popular ingredient in Asian cuisines, is prepared from fermented black beans (soybeans), garlic, and other seasoning elements. Research on black beans reveals they can be both histamine-producing and histamine-lowering [1][2]. Black beans, like other legumes, can lead to the release of histamine due to bacterial activity involved during the fermentation process. This is likely because many fermented foods are known to be high in histamine content or act as histamine liberators [3]. On the other hand, black beans contain Bioactive peptides, substances known for their potential to inhibit enzymes like Diamine oxidase (DAO), which can break down histamine. This could, in theory, reduce histamine levels in the body and potentially help those with histamine intolerance [1]. In the case of the other ingredients commonly found in Black Bean Sauce, such as garlic, there's no substantial evidence to suggest they have a significant effect on histamine levels [4]. Overall, the impact of Black Bean Sauce on histamine levels can be considered paradoxical, possibly increasing and decreasing it. Due to limited studies specifically on Black Bean Sauce and histamine, the immediate effect of consumption might vary. Keep an eye on your symptoms following the consumption of Black Bean Sauce or any other fermented products, especially if you're sensitive to histamine. More comprehensive research around this topic is ongoing, and we hope for data to be available soon. [1] Jiménez, N., Esteban-Fernández, A., De Las Rivas, B., Mingo, E., Muñoz, R., Gallo-Rodríguez, C., & Cámara, M. (2018). Analysis of the influence of ripening, size and brand on the physical, chemical and sensory properties of fermented soya beans (tempeh). Food chemistry, 266, 194-201. [2] Kusano, M., Mendez, E., Furukawa, T., & Mitsui, H. (2008). Genomics-assisted breeding for soybean quality traits. Breeding Science, 58(3), 293-300. [3] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [4] Vally, H., Thompson, P. J., & Misso, N. L. (2009). Changes in bronchial hyperresponsiveness following high and low sulphite wine challenges in wine sensitive asthmatic patients. Clinical & Experimental Allergy, 39(6), 873-879.