Condiments Histamine Information

Consumption of high histamine foods and condiments including red wine, hard cheeses, and vinegar products, directly raises histamine levels in the body, leading to potential histamine intolerance symptoms. Red wine contains high-levels of histamine, with levels varying based on fermentation methods and grape variety (Maintz & Novak, 2007). Aged cheese, especially hard cheeses, are listed among foods high in histamine content, where the aging process may lead to an accumulation of amines (Shukla, 2021). Yoghurt and buttermilk, though not directly high in histamine, contain bacteria known to produce histamine during fermentation. Similarly, yeast-fermented baked products could contribute to histamine levels in the body. Products containing vinegar, such as pickled vegetables and mustard, alongside tomatoes and tomato-based products can potentially increase histamine levels due to long shelf life or fermentation that encourages bacterial growth, thus, leading to more histamine. Smoked meats and canned fish are also key contributors due to the reduced freshness of such foods, and thus, increased bacterial activity resulting in higher histamine accumulation (Rasooli & Reyhani, 2020). Some foods and beverages may delay the breakdown of histamine. Pineapple, papaya, cacao products, and nuts contain compounds that inhibit the activity of diamine oxidase and histamine N-methyltransferase, the primary enzymes involved in histamine metabolism. Alcohol, green and black tea, energy drinks, and glutamate have similar properties of increasing histamine levels indirectly (Maintz & Novak, 2007). Histamine liberators do not contain histamine but stimulate its release within the body. These includes certain fruits such as strawberries and citrus, along with nuts, mushrooms, and invertebrates like mussels and squid. Moreover, food additives, gelatine, some types of preservatives, and glutamate are known to provoke histamine release (Maintz & Novak, 2007). References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Rasooli, M., & Reyhani, Z. (2020). Histamine and Histamine Intolerance: A Comprehensive Review. Current Allergy and Asthma Reports, 20(11), 1-14. 3. Shukla, S. (2021). Histamine Poisoning via Fish Consumption: A Systematic Literature Review. Comprehensive Reviews in Food Science and Food Safety, 20(1), 511-525.