Fermented Foods Histamine Information

Fermented foods can have varying effects on histamine levels. Red wine, a fermented product, is known to contain high levels of histamine due to the fermentation process, as vine bacteria produce it as a byproduct [1]. Similarly, French champagne, when made from red grapes, can contain high levels of histamine. Long-ripened cheeses, especially hard ones, and other dairy products like yogurt and buttermilk, typically contain high histamine levels due to the bacteria involved in their production [2]. Products with vinegar, including pickled vegetables and mustard, can also have high histamine content due to bacterial fermentation [3]. Yeast-containing baked goods and mushrooms (including the blue mold on cheese) can hold high histamine levels. Smoked meats, offal, and various fish products, especially smoked and canned variations, also contain high histamine levels due to their processing methods [4]. Histamine breakdown can be delayed by foods like pineapple, papaya, cocoa products, nuts (including nutmeg), alcohol, green, and black tea, energy drinks, and glutamate. These prevent its efficient breakdown in the body, leading to a buildup [5]. Histamine liberators, such as cocoa products, some fruit types (strawberries, plums, citrus fruits, pineapple, kiwi), mushrooms, walnuts, hazelnuts, invertebrate seafood like mussels and squid, and additives like gelatin, some preservatives, and glutamate are tricky. While they may not contain histamine, they can trigger its release in the body, leading to higher histamine levels [3]. Products like tomato-containing foods (ketchup, pizza) could have high histamine content, but their impact depends on individual tolerance levels and the amounts consumed. Until now, no direct correlation has been established between them and histamine levels. This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon. Sources: [1] Maintz, L., & Novak, N., 2007, "Histamine and histamine intolerance," The American Journal of Clinical Nutrition, 85(5), 1185–1196. [2] Linauskas, A., Overvad, K., Johansen, M. B., Stengaard-Pedersen, K., de Thurah, A., & Thysen, S. M., 2020, "Intake of fermented dairy products and risk of rheumatoid arthritis: a prospective cohort study," Clinical Rheumatology, 39(1), 219-225. [3] Laura Maintz and Natalija Novak. 2007. Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196. [4] Gangur V, Kelly C, Navuluri L., 2005, "Sesame allergy: a growing food allergy of global proportions?" Ann Allergy Asthma Immunol. 95(1):4-11. [5] Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y., 2018, "Microbial Patterns in Patients with Histamine Intolerance," Journal of physiology and pharmacology : an official journal of the Polish Physiological Society, 69(4), 579-593.