Green Curry Paste Histamine Information
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.
Additional Informations
Green Curry Paste typically contains various ingredients such as green chili pepper, garlic, lemongrass, galangal (a relative of ginger), and spices including cumin and coriander. Here's how each may impact histamine levels.
Green chili peppers are not generally high in histamine nor known to release histamine, although some individuals might have a specific allergic reaction to them. Garlic is considered low in histamine and not among common histamine-releasing foods. It's also known to boost the immune system, which could indirectly influence histamine levels in the body (1). Lemongrass and galangal fall into similar categories, neither high in histamine nor known histamine liberators.
However, coriander and cumin, spices typically included in green curry paste, may have the potential to impact histamine. While not high in histamine themselves, several sources indicate that specific spices could potentially stimulate histamine release or slow its breakdown (2, 3).
Of note, a food's histamine content also depends on how it is prepared and stored. Fermented, aged, or spoiled foods are higher in histamine due to the action of bacteria over time (2). Fresh-made green curry paste would most likely have less histamine than a version that has been stored for a while.
In conclusion, Green Curry Paste is not expected to have a significant impact on histamine levels, assuming the paste ingredients are fresh and stored appropriately. Please note that individual reactions vary, and this is a general perspective.
References:
1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96.
2. Izquierdo-Casas J, Comas-Basté O, Latorre-Moratalla ML, Lorente-Gascón M, Duelo A, Soler-Singla L, Vidal-Carou MC. Dietary Biogenic Amines: A Review of Current Knowledge and Strategies for Their Reduction. Foods. 2020 Apr 29;9(5):593.
3. Sattler J, Hafner D, Klotter HJ, Lorenz W, Wagner PK. Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents Actions. 1988 Mar;23(3-4):361-5.
This product has not been researched well enough to publish any information, our team is working hard to make the data available soon.