Green Salad Histamine Information

Green salads, as a whole, are not renowned for their high histamine content or ability to trigger histamine release; however, they usually contain a variety of ingredients, some of which might potentially interact with the body's histamine levels or indirectly affect them. Tomatoes, which are often found in green salads, are known to contain moderate amounts of histamine. Besides their intrinsic histamine content, tomatoes are also recognized as histamine liberators; thus, they could potentially trigger the release of additional histamine within the body. Pineapples and citrus fruits, if included in green salads, are also regarded as histamine liberators and could contribute to heightened histamine levels. On the other hand, green leafy vegetables, a primary ingredient of most green salads, are not known to have high histamine levels, not do they contribute substantially to histamine release. What's interesting is some green leafy vegetables, such as watercress and purslane, are rich in vitamin C and quercetin, substances known for their ability to lower histamine levels and inhibit its release. The vitamin C content present in many green salads might alter the impact of other ingredients known for their interaction with histamine. The impact of other ingredients commonly found in green salads on histamine levels is not well established and thus varies widely. Consequently, the overall impact of eating green salad on histamine levels would depend primarily on the specific ingredients used in the salad. For individuals sensitive to histamine, it would be crucial to be aware of specific ingredients within a green salad that might elevate histamine levels or trigger its release, or consider taking antihistamine substances or medications prior to ingestion. References: 1. Maintz, L., and N. Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Enko, D., et al. "Concomitant Prevalence of Low Serum Diamine Oxidase Activity and Carbohydrate Malabsorption." Canadian Journal of Gastroenterology and Hepatology 2016. 3. Komericki, P., et al. "Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study." Wiener klinische Wochenschrift 123.1-2 (2011): 15-20. 4. Laura Maintz and Natalija Novak, “Histamine and histamine intolerance,” American Journal of Clinical Nutrition, vol. 85, no. 5, pp. 1185–1196, 2007. 5. Wöhrl, Stefan, and Petra Wantke. "Histamine-free diet." Allergo Journal 15.4 (2006): 259-264. 6. Wantke, F., et al. "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches." Clinical and experimental allergy 23.12 (1993): 982-985. 7. Joneja, Janice M. "Histamine intolerance." Journal of Nutritional & Environmental Medicine 13.4 (2003): 263-270.