Chutney Histamine Information

Chutney, a popular Indian condiment, can potentially influence histamine levels in the body due to its composition of ingredients that may contain, liberate, or delay the breakdown of histamine. The specific impact, however, significantly depends upon the ingredients that are primarily used in the chutney recipe. Citrus fruits, for instance, like lemon or lime, often used in chutney for tanginess, are known histamine liberators, triggering the release of histamine in the body. Meanwhile, vinegar, which is a common ingredient in many chutney recipes for acidity and preservation, is known to contain high histamine levels. If tomatoes are used, whether fresh or in processed forms such as ketchup or puree, those too can contribute to the histamine content as tomatoes contain histamines. However, not all ingredients found in chutney potentially contribute to histamine levels. Certain recipes might call for ingredients like coriander or mint leaves, which are not classified as high histamine, nor are they known to significantly liberate histamine or hinder its breakdown. The cumulative impact of eating chutney on histamine levels is presently not straightforward due to the notable variations in ingredients across different chutney recipes. While some ingredients can definitely heighten histamine levels, it is important to remember that the overall amount you consume and your body’s sensitivity to histamine will further determine the impact. This product has not been researched well enough to publish any concrete information about its correlation with histamine levels, our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. Retrieved from: https://www.ncbi.nlm.nih.gov/pubmed/18469238 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., . . . Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International, 26, 72–79. Retrieved from: https://link.springer.com/article/10.1007%2Fs40629-017-0011-5 3. Joneja, J. M. V. (2013). The Health Professional’s Guide to Food Allergies and Intolerances. Chicago: Academy of Nutrition and Dietetics. Retrieved from: https://www.ncbi.nlm.nih.gov/books/NBK448204/