Hoisin Sauce Histamine Information

Hoisin sauce's primary ingredients include soybeans, garlic, vinegar, sesame oil, chili peppers, and sugar. Regarding histamine impact, these ingredients can act in various ways. Soybeans, in their raw form, contain a significant amount of histamine, contributing to increased histamine levels in the body. However, most hoisin sauces involve fermented soybeans, and the fermentation process can often intensify the histamine content, which would suggest that hoisin sauce could have a high histamine level (1). Garlic, on the other hand, has evidence suggesting that it may help reduce the levels of histamine in the body. Few studies have shown that garlic inhibits the release of histamine, acting as an antihistamine, and thus potentially balancing or even counteracting the effect of soybeans (2). Another ingredient, vinegar, is known for having high histamine content, hence potentially increasing the histamine load further (1). However, it is essential to consider that ingredients' effects can different when combined, as in a sauce, and individual reactions can vary significantly. Latest research to determine the accurate histamine impact of hoisin sauce is yet to be done. Adding to this, it's important to mention that some ingredients in hoisin sauce, such as the chili peppers, are considered histamine liberators (3). These substances, although they do not contain histamine themselves, can encourage the release of histamine within the body. They may exacerbate histamine intolerance symptoms in susceptible individuals. In conclusion, while there are no specific studies exploring hoisin sauce's impact on histamine levels, the main ingredients suggest it could potentially contribute to increased histamine levels or symptoms in those who have histamine intolerance. References: 1. Maintz L, Novak N. "Histamine and histamine intolerance." Am J Clin Nutr. 2007;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185 2. Moghtader M, Farahpour M, Aliasgharzadeh A. "Evaluation of garlic cultivars for polyphenolic content and antioxidant properties." PLoS ONE 8.11 (2013): e79730. 3. Jameso JL, Nolte H. "Clinical laboratory diagnosis of allergy to foods: histamine release." Clin Rev Allergy. 1988;6(1):17-31. doi:10.1007/BF02914448 Please note we're working continuously to provide the most updated and scientifically accurate information. There is ongoing research on this topic, and more comprehensive data will be available soon.