Jelly Histamine Information

Jelly, as a common snack or dessert, comprises primarily of fruit juice, sugar, and pectin. The effect of jelly on histamine levels could primarily depend on the fruit used in the jelly. If the jelly is made from certain fruits such as strawberries, plums, citrus fruits, pineapple, or kiwi, their histamine-releasing properties may cause an increase in histamine levels. However, the pectin and sugar typically used in making jelly do not notably influence histamine levels [1][2]. It should be noted that different jelly products may contain additives, preservatives, or artificial colourings which could act as histamine liberators. Consequently, these factors may elevate histamine levels in the body [3]. For instance, jellies with artificial citrus flavors could potentially instigate the release of histamine due to the presence of citrus derivatives [4]. Meanwhile, jellies using certain fruits such as papaya or blackcurrant could potentially help to reduce histamine levels due to their noted anti-inflammatory and antioxidant properties [5][6]. However, the real impact is likely to be small due to the general low fruit content in most commercially available jellies. In summary, the impact of jelly on histamine levels predominantly depends on the fruit used in the jelly, any possible additives, and the quantity consumed. 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] Enrique, E., et al. “Sublingual Immunotherapy for Hazelnut Food Allergy: A Randomized, Double-Blind, Placebo-Controlled Study with a Standardized Hazelnut Extract.” Journal of allergy and clinical immunology, 2005. [3] “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196. [4] “Citrus Allergy from Pollen to Clinical Symptoms.” PLoS One, 2013. [5] Mlcek, J., et al. “Quercetin and Its Anti-Allergic Immune Response.” Molecules, 2016. [6] Varricchio, A. et al. “Resveratrol plus carboxymethyl-β-glucan reduces nasal symptoms in children with pollen-induced allergic rhinitis.” Current Medical Research and Opinion, 2014.