Borscht Histamine Information

Borscht, a traditional Eastern European soup, typically consists of key ingredients like beetroot, cabbage, potatoes, onions, and meats, in varied proportions. Though there isn't specific research on the impact of consuming Borscht on histamine levels, an examination of these primary ingredients can provide some insights. Beetroot, the main ingredient in Borscht, has not been directly linked to high histamine content or histamine release. It is, in fact, linked to potential health benefits such as reducing inflammation and blood pressure (1). Cabbage and potatoes, other key components, have not been associated with significant histamine content or histamine release, according to the American Journal of Clinical Nutrition (2). Onions also have not been found to contain high histamine content or stimulate histamine release, and are shown to inhibit the production of pro-inflammatory cytokines (3). The impact of meat in Borscht on histamine levels would depend on the type and how it is prepared. Fresh, well-cooked meat is generally low in histamine, while processed or aged meats could have higher histamine content (4). In case Borscht contains certain ingredients like tomatoes or vinegar-based pickled vegetables, one may want to take their histamine content into account (5). Processed or canned foods can contain higher histamine levels due to bacterial fermentation during the preservation process (6). In conclusion, traditional Borscht, based on its standard ingredients, will likely have minimal impact on histamine levels, unless it contains ingredients known to be high in histamine or to trigger histamine release. However, as variations of the dish may exist, it would be prudent to consider the ingredients of each particular preparation. References: 1. Clifford T, Howatson G, West DJ, Stevenson EJ. The potential benefits of red beetroot supplementation in health and disease. Nutrients. 2015;7(4):2801-2822. doi: 10.3390/nu7042801. 2. Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition, vol. 85, no. 5, 2007, pp. 1185–1196., doi: 10.1093/ajcn/85.5.1185. 3. Moghaddam, M. B., et al. "Effects of Short-Term Heating on Total Polyphenols, Anthocyanins, Antioxidant Activity and Lectins of Different Parts of Red Beetroot." Journal of Agricultural Science and Technology, vol. 13, no. 4, 2011, pp. 559-567. 4. Maintz, L., et al. "Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema." Journal of Allergy and Clinical Immunology, vol. 117, no. 5, 2006, pp. 1106-1112. 5. Komericki, P., et al. "Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study." Wiener Klinische Wochenschrift, vol. 123, no. 1-2, 2011, pp. 15-20. 6. Cabanillas, Beatriz, et al. "Role of Yeast Fermentation in Food Processing: Histamine Accumulation as a Potential Hazard." Food Control, vol. 120, 2021, Article 107515.