Kewpie Mayonnaise Histamine Information

Kewpie Mayonnaise is a Japanese condiment that's made from egg yolks rather than whole eggs. The main ingredients of Kewpie Mayonnaise are egg yolk, distilled vinegar, canola oil, salt, monosodium glutamate, and mustard flour. Each of these ingredients has different effects on histamine levels. The first three ingredients (egg yolk, distilled vinegar, and canola oil) generally do not have a significant impact on histamine levels or on the release of histamine. However, two of the last three ingredients (monosodium glutamate and mustard flour) could potentially impact histamine levels. Monosodium glutamate (MSG) is known to be a histamine liberator. Some studies show that individuals suffering from histamine intolerance can have negative reactions to foods containing MSG, as this substance can promote the release of histamine in the body. The exact process is not fully understood, but it's hypothesized that MSG might cause an allergic reaction that triggers mast cells to release histamine, worsening symptoms in those with high histamine levels. Mustard flour, which is made from ground mustard seeds, can also contain vinegar. As previously mentioned, vinegar is high in histamine. However, the amount of vinegar in mustard is typically quite small, so it might not have a large impact unless consumed in large amounts. Given the information available, it is reasonable to say that Kewpie Mayonnaise might slightly increase histamine levels or the release of histamine in some individuals, particularly those with histamine intolerance, due to the presence of monosodium glutamate and possibly mustard flour. However, most of the other ingredients do not contribute significantly to histamine content or release, according to current knowledge. Please note that individual responses to different ingredients can greatly vary. Those with histamine intolerance or similar conditions might be more affected than others. References: - Maintz, Laura and Novak, Natalija. "Histamine and histamine intolerance." The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. - Komericki, Peter et al. "Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study." Wiener klinische Wochenschrift, 2011. - Wöhrl, Stefan and Hemmer, Wolfgang. "Histamine Intolerance-Like Symptoms in Healthy Volunteers after Oral Provocation with Liquid Histamine." Allergy and Asthma Proceedings, 2004. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.