Cola Histamine Information

The consumption of cola and its impact on histamine levels is inconclusive due to a lack of extensive research on this specific subject. We do know, however, that certain ingredients found in cola may have an impact on histamine levels in the body. Caffeine is one main component of cola. Although there are no studies directly linking caffeine to histamine release, a study suggests that caffeine inhibits the enzyme diamine oxidase (DAO), which is responsible for breaking down ingested histamine. This could potentially increase histamine levels in the body by delaying histamine degradation (1). Cola also contains high levels of sugar or high fructose corn syrup (HFCS), to which some individuals may have a reaction leading to inflammation and consequent histamine release (2). Another ingredient to consider in cola is food additives, such as preservatives and colorants. Some studies have suggested that certain food additives can induce histamine release in sensitive individuals (3). In summary, while there are some ingredients present in cola that may affect histamine levels, there is no clear evidence or studies that confirm this directly. More research is needed to clarify the exact relationship between cola consumption and histamine levels in the body. This product has not been researched well enough to publish any additional information, 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. (2) DeChristopher, L. R., Uribarri, J., & Tucker, K. L. (2016). Intake of high-fructose corn syrup sweetened soft drinks, fruit drinks and apple juice is associated with prevalent coronary heart disease in US adults, aged 20–30 years. Nutrition Journal, 15(1), 1–9. (3) Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., Neurath, M. F., Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of Physiology and Pharmacology, 69(3).