Italian Dressing Histamine Information

Italian dressing, a staple in many households and restaurants, comprises several ingredients: vinegar, oil (often olive oil), water, sugar, salt, garlic, onion, bell pepper, herbs and spices (usually including oregano, basil, and others), and sometimes, cheese. Vinegar and some spices can naturally contain high levels of histamine and are also found in the histamine-rich food list (1,3). Furthermore, vinegar is listed as a food that can delay the breakdown of histamine, potentially leading to a buildup in the body (2). In some other forms of vinegar like balsamic vinegar, the concern might be more noticeable due to the process it undergoes that may cause it to have higher histamine content (4). This becomes crucial when considering histamine intolerance, as it implies that consistent consumption of Italian dressing could potentially raise histamine levels, particularly if vinegar constitutes a substantial proportion of the dressing. Regarding other ingredients, oil (specifically olive oil), water, bell peppers, and herbs such as oregano and basil are not found on either the histamine-rich food list or the foods that delay histamine breakdown. Therefore, depending on the overall composition of the Italian dressing, it may not substantially affect histamine levels. While garlic and onions are prevalent in Italian dressing, there isn't evidence to suggest that these ingredients significantly impact histamine. If there are cheese ingredients (e.g., Parmesan), they may affect histamine levels, especially if the cheese is long-ripened, as some cheeses may contain higher histamine concentrations (5). It's important to also consider the possible presence of additives in commercially available Italian dressings, as some preservatives are known histamine liberators (2). In conclusion, while Italian dressing contains some ingredients that could potentially impact histamine levels (like vinegar), it also contains ingredients that may not alter histamine levels significantly. As composition may vary widely, individual responses can also differ. References: 1- Maintz, L., and N. Novak. “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196. 2- Laura Maintz, Natalija Novak, “Histamine and histamine intolerance,” The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. 3- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6120115/ 4- https://www.sciencedirect.com/science/article/pii/S1756464614000834 5- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3728534/