Hemp Seeds Histamine Information

Hemp seeds, harvested from the Cannabis sativa plant, are recognized for their high nutrient content. Rich in omega-3 and omega-6 fatty acids, high-quality proteins, and several vitamins and minerals, they are used in different dishes from salads to desserts. Existing studies show no direct link between hemp seeds and histamine levels. Hemp seeds are not known to contain high amounts of histamine, nor are they recognized as histamine liberators or inhibitors that can delay the breakdown of histamine. Moreover, hemp seeds do not contain the mentioned ingredients known for their effects on histamine levels such as cocoa products, certain fruits like strawberries, plums, citrus fruits, pineapple, kiwi, certain nuts like walnuts and hazelnuts, additives, gelatine, and some preservatives. Therefore, any effects on histamine levels originating from these ingredients are not expected through consumption of hemp seeds. However, the omega-3 fatty acids present in hemp seeds may have indirect effects on histamine levels. Some research indicates that these fatty acids can potentially dampen the immune response and thus influence histamine release (1). However, further investigations are needed to confirm such associations and to fully understand the underlying mechanisms. Overall, based on the available information, hemp seeds are not classified amongst foods causing or aggravating histamine intolerance due to their content, effects on histamine breakdown, or histamine liberating properties. Please note that individual reactions to food and products can significantly differ and the consumed quantity of hemp seeds, combined with other dietary factors, can affect one's individual response. Always consider personal health status, allergies, and sensitivities. References: (1) Mohammadi, S., et al. (2018). Omega-3 fatty acids, EPA and DHA induce apoptosis and enhance drug sensitivity in multiple myeloma cells but not in normal peripheral mononuclear cells. Journal of Nutritional Biochemistry, 62, 57–63.