Cappuccino Histamine Information

Eating cappuccino or any other food prepared with coffee and milk can have a variable effect on histamine levels in the body, largely dependent on ingredients individual tolerance. Caffeine, one of the essential components found in coffee, is known to have inhibitory properties on diamine oxidase (DAO), the main enzyme that metabolizes histamine in the body. In a study by Maintz et al., published in 2007 in The Journal of Allergy and Clinical Immunology, it's shown that caffeine indeed can block the function of this crucial enzyme (1). This could potentially impede the breakdown of histamine in your body, leading to an accumulation; possibly provoking histamine-related symptoms in individuals with histamine intolerance. Dairy milk used in cappuccinos, is generally well-tolerated in individuals with histamine intolerance (2) and is usually not classified as a histamine-rich food, a histamine liberator nor a DAO inhibitor. However, if cappuccino incorporates fermented or aged dairy, such as some forms of cheese or yoghurt, these products could become a high histamine source (3). The potential for other ingredients, flavorings, or garnishes used in cappuccinos to impact histamine levels would depend on their individual properties. For instance, cocoa, which can also be present in some cappuccinos, is considered a histamine liberator and inhibits histamine breakdown (4). In summary, the impact of consuming cappuccinos on histamine levels can pivot upon various factors, including individual ingredients and personal tolerance. It's essential to consider all components when evaluating its potential effects on histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Caffeine is a potent inhibitor of the immunoregulatory enzyme, diamine oxidase. The Journal of Allergy and Clinical Immunology, 120(3), 728–729. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 3. Hamad, I., Arda, N., Pekmez, M., Kara, R., & Beşler, T. (2010). Histamine in fermented milk products consumed in Turkey. Food and Agricultural Immunology, 21(2), 107–116. 4. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Mangge, H., & Holasek, S. J. (2018). Evaluation of symptoms and activity of daily life in functional dyspepsia. The Indian Journal of Gastroenterology, 37(3), 205–212.