Dried Pineapple Histamine Information

Consumption of dried pineapple has a multifaceted impact on histamine levels due to its nature as both an enzyme source and a histamine liberator. Pineapple contains an enzyme called bromelain which has been recognized for its anti-inflammatory properties and its ability to break down proteins, potentially aiding in the degradation of histamines (1). Therefore, in this respect, it seems that pineapple may offer benefits to those with histamine intolerance. However, pineapple is also listed among histamine-liberating foods, which can trigger the release of histamine stored in the body, potentially intensifying histamine-related reactions in some individuals (2). This is often due to individual sensitivities and may not affect everyone who consumes the fruit. The drying process of pineapple can potentially affect its impact on histamine levels as well. Sometimes, sulphites are used in the preservation process of dried fruits, which are known histamine liberators (3). Therefore, if an individual with histamine intolerance ingests dried pineapple that has been preserved using sulphites, they may experience an increase in histamine-related symptoms. To summarise, while the bromelain in pineapple could theoretically aid in the breakdown of histamine, the fruit’s potential to act as a histamine liberator, particularly when dried and preserved with sulphites, may provoke histamine release, potentially increasing symptoms in individuals with histamine intolerance. However, the specific impact of dried pineapple on histamine levels has not been thoroughly researched and an individual response can vary. References: 1. Pavan, R., et al. (2012). Properties and Therapeutic Application of Bromelain: A Review. Biotechnology Research International, [Online]. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3529416/ 2. Maintz, L., et al. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, [Online]. Available at: https://academic.oup.com/ajcn/article/85/5/1185/4633007 3. Vally, H., et al. (2009). Alcoholic beverage-derived sulfites and sulfite additives in foods as potential hazards to sulfite-sensitive asthmatics. Food Science and Human Wellness, [Online]. Available at: https://www.sciencedirect.com/science/article/pii/S2213453015300066.