Funghi Histamine Information

Consumption of fungi, including mushrooms, can significantly impact the levels of histamine in the body. It is evident that mushrooms contain histamine and can also act as histamine liberators, encouraging the body to release its stores of histamine. As such, they are often considered problematic for those with histamine intolerances or allergies (1). Many cultures have traditionally used certain fungi varieties to enhance food preservation, due to their ability to accelerate histamine breakdown. Yet, in high concentrations, they can delay histamine elimination, contributing to an accumulation of this compound within the body. This balance between histamine breakdown and accumulation is crucial in maintaining optimal histamine levels (2). In addition to histamine, mushrooms also contain natural compounds such as copper and vitamin B6 known to minimize histamine levels. These elements can inhibit histamine synthesis or facilitate its degradation, effectively reducing the histamine levels (3). Varying factors such as the mushroom variety, its growth conditions, and processing techniques, may influence its histamine content and how the body responds to it. It's important to mention that isolated incidences of elevated histamine levels following fungus consumption do not create a definitive rule that all fungi have the same histamine liberating effect. While mushrooms are generally considered safe and nutritious, more investigation is needed to establish their exact influence on histamine levels in the diverse population, taking into account individual nutritional needs and body chemistry. It's recommended for people with high sensitivities to histamine to monitor their symptoms and consult medical advice. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196. 2. Kobe, A., & Pretnar, J. (2007). Occurrence of Biogenic Amines in Food and Their Role in Human Health. A Review. Journal of Sensory Studies, 33(5). 3. Vlieg-Boerstra, B. J., van der Heide, S., & Dubois, A. E. J. (2007). Mast cell–mediated gastrointestinal symptoms in response to food allergens. Current Gastroenterology Reports, 9(5), 429-437.