Fava Beans Histamine Information

Fava Beans, also known as broad beans, can play a significant role in bustling histamine levels. Primarily as they are rich in protein, fiber and B-vitamins, which are known elements that influence histamine activity. Notably, vitamin B6 and vitamin B9 (folic acid) can aid in the metabolic processing of histamine to lower overall levels. Beyond that, protein and fiber-rich foods like Fava Beans can work by supporting general gut health, indirectly aiding in the body's ability to process histamine. One should note, however, that beans tend to age rapidly after picking, potentially contributing to histamine buildup in poorly stored or older beans. Histamine increases in foods when they are fermented, aged, or not stored correctly. Histamine liberators, on the contrary, can trigger histamine release from foods not exceptionally high in histamine themselves. Broad beans are typically not recognized as histamine liberators. Yet, foods known to be able to prompt the release of histamine include certain cocoa products, some fruits, nuts, and certain types of seafood. Therefore, the context in which Fava Beans are consumed, what they are paired with or cooked in, can potentially affect histamine release. However, there is limited concrete scientific research directly associating Fava beans to histamine levels. Therefore, future dedicated research is needed to better understand this relationship. This assessment on Fava beans was composed utilizing the general knowledge about histamine and known elements of Fava Beans nutritional components. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Jaakkola, M., & Hemila, H. (1999). Vitamin C and bronchial asthma. Thorax, 54(4), 329-331. 3. Worm, M., Fiedler, E. M., Dölle, S., Schink, T., Hemmer, W., Jarisch, R., & Zuberbier, T. (2004). exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. Acta Dermato-venereologica, 84(3), 196-198. 4. Elmadfa, I., & Leitzmann, C. (2015). Ernährung des Menschen. UTB.