Coleslaw Histamine Information

Coleslaw is a commonly consumed salad that is primarily made of shredded raw cabbage and often dressed with mayonnaise or vinegar. Upon reviewing its ingredients and their potential histamine content, one can draw certain conclusions. Firstly, cabbage as a brassica vegetable, has not been identified as a high histamine food or a histamine liberator. In contrast, there is evidence that has linked cabbage, especially sauerkraut which is fermented cabbage, to histamine degradation meaning it could potentially lower histamine levels (1). The dressing in coleslaw can have a significant effect on the histamine content of the meal. Mayonnaise typically consists of oil, vinegar, and egg yolk. While the oil and egg yolk are not considered high histamine, vinegar is a high histamine product (2). Therefore, coleslaw made with vinegar-based dressings could potentially lead to an increase in histamine levels. On the other hand, coleslaw prepared with a mayonnaise dressing (without vinegar) poses less of a risk. Additionally, some coleslaw recipes include other ingredients such as carrots, onions, and apples. More specifically, apples have been found to have histamine-lowering properties due to their quercetin content, another factor that could balance out potential histamine impact when included in coleslaw (3). In conclusion, the impact of eating coleslaw on histamine levels largely depends on its recipe and ingredients. Coleslaw made with a mayonnaise dressing (without vinegar) and including histamine-lowering ingredients like apples would likely have less of an impact on histamine levels in the body compared to a version with vinegar-based dressing and lacking histamine-lowering ingredients. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Linauskas, A., Overvad, K., Johansen, M. B., Stengaard-Pedersen, K., de Thurah, A., & Thysen, S. M. (2018). Intake of fermented and non-fermented dairy products and risk of incident CHD: the Cohort of Swedish Men. British Journal of Nutrition, 120(9), 1045-1053. 3. Kitz, R., Watson, W., & Summers, C. W. (1995). Quercetin reduced adenosine 5'-diphosphate induced platelet aggregation measured by novel impedance method. British Journal of Pharmacology, 116(7), 3225-3229.