Hoisin Glazed Tofu Histamine Information

Hoisin Glazed Tofu, typically composed of tofu, Hoisin sauce, and potentially a mixture of spices and other flavorings, offers a unique exploration of the effects on histamine levels in the body. The central ingredient, tofu, primarily made from soy protein, is not known to be high in histamine nor a histamine liberator. Soy products, including tofu, do not appear to detrimentally impact histamine levels, nor do they seem to have any significant role in inhibiting histamine breakdown (1). However, the Hoisin sauce, used in glazing the tofu, could potentially influence histamine levels, depending on its ingredients. Vinegar is a common ingredient in Hoisin sauce and is known to have significant histamine content (2). Therefore consuming Hoisin sauce may result in an increased intake of histamine. On the other hand, if the Hoisin sauce contains certain spices and flavorings, these might aid in reducing histamine levels. For example, ginger and garlic, commonly used in Asian cuisine, have been recognized to exhibit anti-inflammatory properties — and could potentially lower histamine levels (3). In light of these nuances, it is important to consider individual recipes and their specific ingredients when discussing the impact of Hoisin Glazed Tofu on histamine levels. To summarize, while the tofu component of this meal is not associated with a significant impact on histamine levels, ingredients in the Hoisin sauce, like Vinegar, might increase histamine intake. However, anti-inflammatory spices present in the sauce might offset this hike. Due to the variability of Hoisin sauce recipes, further research into specific ingredients is needed for a more thorough understanding of histamine response to Hoisin Glazed Tofu. (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. (2) Jae, J. (2018). About Allergies: Histamine. The Nourished Path. Retrieved from https://thenourishedpath.com/about-allergies-histamine/ (3) Thakur, P., Mandal, A., & Tomar, S. K. (2020). Assessment of anti-inflammatory, antioxidant and immunomodulatory activity of probiotic Lactobacillus casei. LWT, 131, 109741.