Chanterelles Histamine Information

Chanterelles are a type of edible mushroom favored by many for their unique flavor and culinary uses. However, considering the potential effects on histamine levels is essential for individuals dealing with histamine intolerance. Mushrooms, including chanterelles, are recognized to be on the higher end of the histamine content spectrum. This is particularly relevant to individuals with histamine intolerance as consuming foods with high histamines can exacerbate their symptoms. Furthermore, mushrooms are identified as histamine liberators, potentially triggering the release of more histamine into the body (1). While the specifics regarding chanterelles and their impact on histamine levels are not widely studied, several references point towards mushrooms generally having a higher histamine content (2). As such, it is advisable for those with histamine intolerance to consume them cautiously or avoid them altogether. However, it is important to note that mushrooms' nutritional profile varies, and their impact on histamine levels can differ. Therefore, the specific histamine content of chanterelles can vary. Considering other substances, the yeast content in baked goods leads to high histamine levels, as yeast is a known histamine liberator. Similarly, vinegar and vinegar-based products, certain types of cheeses, smoked meats, and products containing tomatoes are high in histamine. Certain foods and substances such as pineapple, papaya, cocoa products, and nuts can delay histamine breakdown, while others like cocoa products, certain fruits (strawberries, plums, citrus fruits, pineapple, kiwi), mushrooms, walnuts and hazelnuts, invertebrate seafood, additives, gelatine, and some preservatives are recognized as histamine liberators (3). The information surrounding the exact impact of chanterelle consumption on histamine levels is currently limited. Further research targeting this specific mushroom variant is needed to provide more comprehensive and accurate data. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia, 43(5), 498-506. 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L. ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72.