Curry Histamine Information

Curry, a popular dish in many cultures, can influence histamine level in the body due to the various ingredients often included in its preparation. The choice of ingredients can either increase, decrease, or affect the release of histamine in the body. One common ingredient in curry is tomatoes, recognized as a high histamine food (1). This can potentially lead to the elevation of histamine levels in people predisposed to such reactions. Another common ingredient, papaya, happens to be a food that can delay the breakdown of histamine, thereby leading to a potential increase in histamine levels over time (2). However, not all curry ingredients increase histamine levels. Some ingredients like onions and garlic might actually help to lower histamine levels. Garlic has been studied for its potential to inhibit the activity of histamine-producing enzyme, histidine decarboxylase (3). Certain curry ingredients could also act as histamine liberators, without containing a significant amount of histamine themselves. An example being citrus fruits, which are sometimes used to add flavor. According to a study, these fruits may promote the release of stored histamine within certain body cells, leading to heightened histamine levels in people with increased sensitivity (4). Overall, the impact of curry on histamine levels will depend on the specific ingredients used and individual sensitivities. Please note that there may also be variations in research results, and the impacts can vary significantly among individuals due to different factors like genetics, dietary habits, and overall health status. More comprehensive research is needed to fully understand the relationships between all these variables. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Siegel, B. (1952). Inhibition of histamine metabolism by papaya. Proceedings of the Society for Experimental Biology and Medicine, 80(2), 351-353. 3. Kim, S. H., & Shin, D. S. (2006). Inhibitory effect of dietary garlic and Allium on the histamine production by histidine decarboxylase in Micrococcus luteus. Food and Chemical Toxicology, 44(10), 1604-1609. 4. Kushnir-Sukhov, N. M., Brown, J. M., Wu, Y., Kirshenbaum, A. & Metcalfe, D. D. (2007). Human mast cells are capable of serotonin synthesis and release. Journal of Allergy and Clinical Immunology, 119(2), 498-499.