Edamame Beans Histamine Information

Edamame beans, also known as immature soybeans, are a popular Asian food packed with antioxidants, fiber, protein, minerals, and vitamins. However, the impact of edamame on histamine levels is not widely available in the literature, and as such, definitive conclusions cannot be drawn based on current research. Edamame beans are soy-based products. The influence of soy on histamine levels can be complex, as soy itself does not contain histamine and is not considered a histamine liberator. However, when fermented to produce products like soy sauce, histamine can develop due to the action of certain bacteria during the fermentation. Instances of soy, including edamame, influencing histamine levels in the body can primarily be observed in individuals with soy allergy. This is due to the presence of certain proteins in soy that might trigger an immunological reaction, leading to the release of histamine from immune cells in allergic individuals. It does not necessarily influence histamine in non-allergic individuals. It is also important to note that soy and its products including edamame contain isoflavones, a type of phytoestrogen. Isoflavones have been reported to contain anti-inflammatory properties and have been shown to mitigate allergic reactions. This suggests that consuming edamame might potentially attenuate histamine release during allergic reactions, considering the anti-inflammatory actions of soy isoflavones. This compounds the uncertainty as to whether edamame as a soy product can affect histamine levels directly. Thus based on current scientific knowledge, this question remains unaddressed. "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". References: 1. Lee KH, Song JL, Park YS, Kang S, Kim YG, Rozanas CR, ... & Han DS. Isoflavones derived from soy beans prevent MuLV replication by altering virus receptor levels. Experimental & molecular medicine. 1999 Aug;31(2):87-92. 2. Zhang H, Tsao R. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current opinion in food science. 2016 Feb 1;8:33-42. 3. Chung SY, Champagne ET. Association of end-product adducts with increased IgE binding of roasted peanuts. Journal of Agricultural and Food Chemistry. 2001 Jun;49(6):3911-6.