Kale Histamine Information

Kale is a nutrient-dense, low-calorie, fibrous leafy green, hailing from the Brassica family, which also includes broccoli, cauliflower, and cabbage. Its relationship with histamine levels in the body is complex, drawing notable interest from the scientific and health communities. While there is no direct research pinpointing kale as a histamine-laden food or a histamine liberator, it's important to note that for sensitive individuals, any food can potentially trigger a histamine response due to individual physiological differences. However, generally, kale is not included in the majority of lists containing high-histamine or histamine-releasing foods, suggesting it might not have a significant histamine impact for most people. Ironically, kale exhibits histamine-lowering properties due to its high quercetin content, a type of flavonoid that acts as a natural antihistamine. A study published in Molecules (2016) asserts that quercetin can reduce the release of histamines, thus potentially aiding in the diminishment of allergy symptoms. On the other hand, kale contains some substances that could enhance histamine levels when consumed in large quantities. These are naturally occurring biogenic amines like histidine, which can be converted into histamine by specific microorganisms. However, the histidine content in kale is relatively low compared to other high-histidine foods like fish, cheese, or fermented foods (Journal of Agricultural and Food Chemistry, 2003). The vitamin C content in kale also plays a role in histamine regulation. According to a study published in the Journal of the American College of Nutrition (1992), Vitamin C can help in lowering histamine levels by enhancing the activity of the enzyme diamine oxidase (DAO), responsible for the breakdown of histamine in the body. In conclusion, while concrete research on kale's relationship with histamine levels is limited, its overall nutritional properties suggest a more beneficial than harmful role concerning histamine in the body. Nonetheless, individual reactions could vary, and personal dietary responses should be considered and monitored. References: 1. Salehi B, et al. The therapeutic potential of quercetin: A review of clinical trials, Phytotherapy Research (2019) 2. Li Y, et al. Biogenic Amine Changes in Green Vegetables Cabbage, Spinach, and Lettuce during Storage. Journal of Agricultural and Food Chemistry (2003). 3. Johnston CS, et al. Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. Journal of the American College of Nutrition (1992).