Chili Histamine Information

Chili, being a spicy food, can significantly affect histamine levels in the body. Studies have identified a compound in chili peppers, capsaicin, which has been found to activate mast cells, a group of immune cells that release histamine (1). These cells can also release other inflammatory substances, leading to further histamine-induced symptoms, given that histamine not only controls allergic reactions but also aids in regulating physiological functions such as gastric acid secretion and neurotransmission (2). Foods high in histamine, including red wine, long-ripened cheese, pickled vegetables, smoked meat, and mustard, for instance, can contribute to an increase in histamine levels, if consumed along with chili. In contrast, certain foods like pineapple, papaya, cocoa products, and nuts, along with substances such as green and black tea and glutamate, can discourage the breakdown of histamine. This means they may exacerbate the impact chili consumption has on histamine levels (3). Further, chili can act as a histamine liberator, stimulating the release of histamine stored in cells. Other histamine liberators include cocoa products, certain fruits (like strawberries, citrus fruits), mushrooms, and walnuts. It is worth noting that several factors can potentially reduce the histamine level. Notably, bioactive compounds found in garlic can inhibit histamine production and act as natural anti-histamines (4). However, the actual impact of chili on histamine levels may depend on individual circumstances, including one's general health status, gut health, and immune response, among other variables. To fully understand the impact of chili on histamine levels, rigorous and detailed studies are necessary, as the current research does not entirely address this potential interaction. This product has not been researched well enough to publish any further information, our team is working hard on this. Data will be available soon. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Joneja JM. Dietary Management of Histamine Intolerance In: Zuberbier T et al. (eds) Histamine Intolerance. Springer, Berlin, Heidelberg. 3. Lomer MC, Bateman EA, Selinger CP, Brown SR. Nutrition in inflammatory bowel disease. JPEN J Parenter Enteral Nutr. 2017;41(7):1032-1041. 4. Mlcek J, Jurikova T, Skrovankova S, Sochor J. Quercetin and Its Anti-Allergic Immune Response. Molecules. 2016;21(5):623.