Fruit Salad Histamine Information

The impact of eating fruit salad on histamine levels can be variable, depending on the specific fruits included in the salad. Overall, some fruits may serve as histamine liberators, meaning they do not contain histamine themselves but can stimulate the body to release histamines. Strawberries, citrus fruits, pineapples, kiwis, and plums fall into this category. Eating these fruits may raise histamine levels as they promote its release[1]. Beyond this, pineapple is notable for its potential dual impact on histamine levels. While it may stimulate histamine release, it also contains the enzyme bromelain that can help in the breakdown of histamine, potentially helping to reduce histamine levels over time[2]. However, it’s crucial to note that the typical fruits used in a fruit salad, such as apples, pears, grapes, and melons, are not believed to have a significant impact on histamine levels as they are low in histamines and are not known as histamine liberators[3]. In addition to the fruits, if other products, such as nuts, are added to the salad, these could also contribute to histamine levels. Nuts, including walnuts and hazelnuts, are histamine liberators and can trigger the release of histamine in the body[4]. It is also critical to be cautious about processed or canned fruits. While fresh fruits are generally low in histamines, processed or canned fruits can contain more due to the processing method or the use of additives and preservatives, some of which are known histamine liberators[4]. In conclusion, a fruit salad's impact on histamine levels can vary greatly depending on the specific ingredients used. It is important to select fresh, low-histamine fruits and to avoid histamine-liberating nuts and processed fruits to minimize any potential rise in histamine levels. [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. [2] White, A., & Burks, W. (2003). Bromelain therapy for human platelet aggregation and thrombus formation. General Medicine, 1(3). [3] Joneja, J. M. V. (2013). The Health Professional's Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics. [4] San Mauro Martin, I., Brachero, S., & Garicano Vilar, E. (2016). Histamine intolerance and dietary management: A complete review. Allergologia et immunopathologia, 44(5), 475-483.