Dried Fruits Histamine Information

Dried fruits, due to their processing and preserving methods, can potentially possess high histamine levels. It's primarily a consequence of bacterial proliferation that occurs during the drying process, as these bacteria can produce and release histamine in the fruit. However, exact histamine content can vary greatly, depending on the type of fruit and the specific conditions under which it was dried and stored. Fruits in general may contain variable levels of histamine or may act as histamine liberators, depending on their composition. For instance, certain types like citrus fruits, strawberries, and pineapples are known histamine liberators, potentially stimulating the body to release histamine, thereby contributing to an increase in histamine levels. On the flip side, some fruits, such as watermelon, lychee, and mango, have been reported for their antihistaminic effects, indicating a potential role in reducing histamine levels. As these fruits can also be consumed in dried form, they may offer some degree of histamine regulation, although further detailed studies are required to confirm this. However, it's essential to note the possible presence of additives or preservatives in dried fruits, as these could act as histamine liberators. Examples of these include sulphites, often added to dried fruits to maintain their color and extend their shelf life. While dried fruits can have an impact on histamine levels either by containing histamine, releasing histamine, or potentially lowering histamine, the final effect is dependent on the fruit type, processing and storing conditions, and whether additives or preservatives have been used. Please note that some of these potential effects are based on limited studies, and more extensive research is needed to provide a definitive conclusion. In the absence of robust scientific data, it's advisable to approach individual tolerance to dried fruits cautiously, particularly for individuals with known histamine intolerance. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Feketea, G., & Bocsan, C. (2020). A review on the relationship between food, diet and the histamine homeostasis in the human body. Nutrition Research Reviews, 1-10. 3. Schwelberger, H. G. (2010). Histamine intolerance: a metabolic disease?. Inflammation research, 59(S2), S219-S221. 4. Akdis, C. A., & Simons, F. E. R. (2006). Histamine receptors are hot in immunopharmacology. European journal of pharmacology, 533(1-3), 69-76. 5. Vlieg-Boerstra, B. J., Van Der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. J. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Netherlands Journal of Medicine, 63(7), 244-249.