Cucumber Pickles Histamine Information

Cucumber pickles, which undergo a fermentation process to achieve their tangy taste, can have an impact on histamine levels. The fermentation process is often conducted by lactic acid bacteria, which have been found to also produce biogenic amines, such as histamine, as a by-product (1). The histamine content in pickles can vary depending on factors like fermentation conditions, the type of bacteria involved, and how long the cucumbers are fermented (2). Additionally, vinegar, which is commonly used in the pickling process, is a high histamine food (3). Therefore, a higher histamine level may result from the combination of fermentation and the use of vinegar. However, a definitive conclusion on the impact of cucumber pickles on histamine levels cannot be stated precisely. The levels may vary from brand to brand, depending on their precise methods of pickling, the type and amount of vinegar used, and other factors (4). Cucumber pickles do not appear on most lists of histamine liberators, the foods that, while not containing much histamine themselves, can trigger the body to release histamine. However, it's worth noting that cucumbers themselves have been found to have histidine decarboxylase inhibitor activity, which may potentially help lower histamine levels by blocking the enzyme that converts histidine to histamine. This could potentially counteract some of the histamine produced during the pickling process, but more research is needed to clarify this possible interplay (5). 1. Komprda, T., Smělá, D., Pechová, P., Kalhotka, L., Štencl, J., & Klejdus, B. (2004). Histamine and tyramine production by three enterococcal species in model systems simulating fermented sausages. Meat Science, 67(4), 551-557. 2. Bover-Cid, S., Izquierdo-Pulido, M., & Vidal-Carou, M. C. (2000). Changes in histamine and volatile amines in fresh packed anchovies (Engraulis encrasicholus) under modified atmospheres. Food Chemistry, 68(3), 309-314. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 4. Joosten HMLJ, NÚÑEZ M. Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria. Appl Environ Microbiol. 1996;62(4):1178-1181. 5. Kusano, G., Orihara, Y., Tsukamoto, Y., Osamura, T., Shimura, S., Kaminogawa, S., & Chatani, F. (2000). Vegetables and fruits containing a high concentration of histidine decarboxylase inhibitor. Bioscience, biotechnology, and biochemistry, 64(3), 633-639.