Fruits Histamine Information

Eating fruits can have an impact on the histamine level in the body. Some fruits such as strawberries, plums, citrus fruits, pineapple, and kiwi, although not high in histamine, are known as histamine liberators that can prompt the body to release histamine, possibly leading to a histamine reaction that could intensify symptoms in those with histamine intolerance (1). Moreover, foods like pineapple and papaya can delay the breakdown of histamine, raising the histamine level in the body, which could worsen histamine intolerance symptoms. These fruits contain enzymes (bromelain in pineapple and papain in papaya) that can interfere with the activity of the DAO enzyme, the main enzyme responsible for breaking down ingested histamine (2). However, not all fruits increase histamine. Some foods like mango, pear, watermelon, apple, and kiwi can help lower histamine levels due to their high vitamin C content (3). Vitamin C is a natural antihistamine that can reduce the body's histamine production and accelerate its breakdown. Focusing on other products, nuts like walnuts and hazelnuts, along with some cocoa products, can also trigger the release of histamine, thus increasing levels although they do not contain the compound (4). Specific products like Red Wine, French Champagne, Yoghurt, smoked meat such as ham and salami, and Tomatoes have high histamine content and enhance its accumulation when consumed excessively (5,6). In terms of ingredients that delay the breakdown of histamine, traces have been found in glutamate, common in energy drinks, as well as alcohol, which inhibits the action of the DAO enzyme (7). At this moment, lack of research renders the exact effect of certain products like baked goods containing yeast or foods with vinegar undefined. 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. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Oh, I., Stull, D., Mickle, B., & Gitlin, L. (1979). Histamine and related substances in fresh and processed foods. In Histamine: Its Role in Physiological and pathological processes. 3. Sodium ascorbate to reduce apple browning (Vol. 70, No. 128). AOAC International. (1990). 4. Stevenson, D. D., & Simon, R. A. (1981). Lack of cross-reactivity between aspirin and tartrazine. Journal of Allergy and Clinical Immunology, 68(3), 173-177. 5. Wantke, F., Gotz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 14(1), 27-32. 6. Raithel, M., Baenkler, H. W., Naegel, A., Buchwald, F., Schultis, H. W., Backhaus, B., ... & Konturek, P. C. (2006). Significance of salicylate intolerance in diseases of the lower gastrointestinal tract. Journal of Physiology and Pharmacology, 57, 89-102. 7. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.