Grape Juice Histamine Information

Grape juice, like other fruits, has not been directly linked to the increase of histamine levels in the body. However, grapes themselves are known to be histamine liberators, implying that they may not contain histamine, but they stimulate its release in the body thereby potentially increasing histamine levels which can result in symptoms for someone with histamine intolerance. Grapes, and therefore grape juice, contains ingredients such as polyphenols, flavonoids, and on some occasions, traces of alcohol from the fermentation process carried in less processed grape juice products, which can trigger the release of histamine. Thus, for people sensitive to high-histamine content or experiencing histamine intolerance, grape juice may be a potential trigger despite not containing high levels of histamines itself. On the other hand, it should be noted that some components found in grape juice, especially polyphenols and flavonoids, have been shown to have an anti-inflammatory and antioxidant effect that could potentially offset the histamine-induced responses to a certain degree. Nonetheless, individual responses can vary considerably, and what causes a histamine reaction in one person may not in another, compelling some health practitioners to suggest an elimination diet to help identify specific triggers. With regards to lowering histamine levels, fermented foods, which include grape juice if fermented, could potentially have this effect. Diamine oxidase (DAO) is the main enzyme for the metabolism of ingested histamine and a reduction in this enzyme can lead to increased histamine levels. Some fermented foods have been identified to assist in increasing this enzyme, potentially reducing histamine levels. To summarize, while grape juice may not directly raise histamine levels, its components can potentially stimulate the release of histamine in the body. Its anti-inflammatory and antioxidant properties may offset some of these effects, but evaluation on an individual basis is essential to consider the overall impact on histamine levels. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Joneja, J. M., & Carmona-Silva, C. (2017). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 16(4), 277-283. - Sanchez, A., Blanco, C., Correa-Fiz, F., Navarro, M., & Montilla, A. (2019). Polyphenols and allergy: Update and perspectives. Foods, 8(11), 525.