Chocolate Histamine Information

Chocolate, primarily in the form of cocoa products, is one of the food items that are believed to be involved in influencing histamine levels in the body. However, the understanding of this impact is not as clear cut as with some other foods, and the scientific explanation can be complex. Cocoa products are considered both a possible histamine liberator and a substance that may delay the breakdown of histamine. As a histamine liberator, it may trigger the release of histamine from its stores in your body. Hence, in individuals with histamine intolerance or other conditions wherein the management of histamine is of concern, consumption of cocoa products might theoretically provoke symptoms associated with elevated histamine levels. That being said, cocoa's potential to delay the breakdown of histamine is yet another factor to weigh. This implies that existing histamine in the body may take longer to degrade and therefore remain active for a longer duration. This, too, could lead to an effective increase in histamine levels after the intake of cocoa products, such as chocolate. Despite these theoretical considerations, it is critical to point out that the actual impact of chocolate on histamine levels can vary greatly depending on factors such as the type of chocolate consumed, individual tolerance levels, and overall dietary habits. Variation in the cocoa composition of different chocolates may, in fact, influence their potential effects on histamine levels. For instance, dark chocolate has a higher cocoa content than milk or white chocolate, possibly rendering it a higher risk for histamine-related issues. However, it's important to note that, despite these theoretical associations, the impact of chocolate on histamine levels doesn't appear to have been researched comprehensively enough to draw definitive conclusions. Our team is working hard on this. Data will be available soon. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Cocoa: a sweet treat for the brain? (2013, December 17). Retrieved from Harvard Health Blog: https://www.health.harvard.edu/blog/cocoa-sweet-treat-brain-201312116676 3. Worm, M., et al. (2019). Guidelines on the management of IgE-mediated food allergies: S2k-Guidelines of the German Society for Allergology and Clinical Immunology (DGAKI) in collaboration with the German Medical Association of Allergologists (AeDA), the German Professional Association of Pediatricians (BVKJ), the German Allergy and Asthma Association (DAAB), German Dermatological Society (DDG), the German Society for Nutrition (DGE), the German Society for Gastroenterology, Digestive and Metabolic Diseases (DGVS), the German Society for Oto-Rhino-Laryngology, Head and Neck Surgery, the German Society for Pediatric and Adolescent Medicine (DGKJ), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Society for Pneumology (DGP), the German Society for Pediatric Gastroenterology and Nutrition (GPGE), German Contact Allergy Group (DKG), the Austrian Society for Allergology and Immunology (ÈGAI), German Professional Association of Nutritional Sciences (VDOE) and the Association of the Scientific Medical Societies Germany (AWMF).