Kefir Histamine Information

Kefir, a fermented dairy product originating from Eastern Europe, is known for its beneficial probiotic properties. However, its relation to histamine is less straightforward. Generally speaking, fermented foods are often high in histamine because histamine is a byproduct of the bacterial processes that occur during fermentation. Therefore, it stands to reason that Kefir, being a fermented product, might contain noteworthy levels of histamine. However, there's little clear, scientific research available on the specific histamine content in Kefir. Research has suggested that certain lactic acid bacteria strains can produce histamine during fermentation. Therefore, the level of histamine in Kefir may depend on the bacteria strains used in its production, though more direct research would be needed to confirm this. On the flip side, Kefir and other fermented foods are known for their beneficial effects on gut health. Some research hints that certain beneficial bacteria found in Kefir may potentially help in reducing the body's response to histamine. They work by strengthening the gut lining, improving the overall functioning of the histamine-degrading enzyme, diamine oxidase (DAO). However, individuals with a known histamine intolerance should exercise caution while including such foods in their diets. Note, all the above points are to be approached as general statements made on the basis of limited available research. More rigorous studies, particularly focused on Kefir, are necessary to determine its definitive impact on histamine levels. This product has not been researched well enough to publish any definitive information. We anticipate more concrete data will be available soon. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 2. Song HJ, Jeong JK, Cho HS, et al. Biogenic amines in commercial oriental seasonings and condiments. J Food Prot. 2013 3. Linares DM, Martín MC, Ladero V, Alvarez MA, Fernández M. Biogenic amines in dairy products. Crit Rev Food Sci Nutr. 2011 4. Schink M, Konturek PC, Zopf Y, et al. Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol. 2018 5. Kukkonen K, Savilahti E, Haahtela T, et al. Probiotics and prebiotic galacto-oligosaccharides in the prevention of allergic diseases: a randomized, double-blind, placebo-controlled trial. J Allergy Clin Immunol. 2007. 6. Sánchez BN, Ariño A, Carramiñana JJ, et al. High-potency histaminase activity in Lactobacillus vaginalis (Gilbert): a matter of survival and of possible ecological significance. Res Microbiol. 1997.