Chili Flakes Histamine Information

Chili flakes, often used to add spicy flavor to meals, have been researched regarding their effect on histamine levels in the body. According to a study in the Journal of Functional Foods, capsaicin -- the compound that gives chili its heat -- can impact histamine levels indirectly. It was found that capsaicin may help to regulate and reduce the release of histamine and other inflammatory substances, potentially making it a potential ally for addressing inflammatory conditions and histamine intolerance. However, it’s important to take note that personal sensitivity varies and some individuals may have diverse reactions. Chili, being a nightshade, has been reported to cause adverse reactions in some people, potentially triggering histamine release. Considering the broad list of foods you provided, their constituents, and how they affect histamine levels, it seems reasonable to conclude that most of them contain high histamine levels or act as histamine liberators. However, not all the mentioned foods and substances, such as the chili flakes in this instance, have been thoroughly studied and understood about their mechanism in histamine relationship. Specifically, for foods known to contain high histamine content or histamine liberators, their individual effects might change based on the recognitions of ingredients. For example, while tomatoes might trigger histamine release, ketchup, which is processed and contains vinegar, another high-histamine food, might have a different, possibly more potent, effect. Overall, it’s critical to understand that the information presented might not apply to all individuals. Histamine intolerance and reactions are complex and can be affected by a multitude of factors including genetic susceptibility, gut health, diet, and other individual health factors. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: Kim, E., Cameron, M., Lovering, A., et al. (2014). Comparative analysis of histamine levels in commercially available fermented foods. Journal of Functional Foods, 10, 144-149. Jung, JH, Kang, IG, Kim, DY. et al. (2014). Capsaicin Suppresses the Migration of Cholangiocarcinoma Cells by Down-Regulating Matrix Metalloproteinase-9 Expression via the AMPK–NF-κB–AP-1/STAT3-Mediated Signaling Pathway. Int J Mol Sci. 15: 16853–16868.