Kidney Beans Histamine Information

Kidney beans are a healthy source of protein, fiber, iron, and various vitamins. With regards to the impact of kidney beans on histamine levels, there isn't direct evidence or research showing their effect. However, there are few things that can be derived based on the composition of kidney beans. Kidney beans contain vital nutrients that are beneficial for the body. Among them, vitamin C and bioflavonoids are important because they are scientifically proven to stabilize mast cells, the cells responsible for releasing histamine (1). As such, they may indirectly help in managing histamine levels in the body. On the other hand, beans in general are known to cause inflammation and gas in some individuals, which could theoretically trigger the release of histamine, making them potential histamine liberators (2). Moreover, kidney beans must be cooked properly before consumption. Raw or undercooked kidney beans contain the toxin phytohaemagglutinin, which can cause symptoms similar to food poisoning (3). It's unknown if this substance affects histamine levels directly, but it could trigger an immune response, including inflammation and potentially histamine release. Overall, it appears that in the absence of a personal negative reaction or intolerance, kidney beans can be included in a low-histamine diet, given these beans are thoroughly cooked and well-tolerated. It's important to remember that individual tolerance for foods can vary widely among people with histamine intolerance, and careful personal tracking of symptoms might be the most effective method for identifying problem foods. References: 1. Joneja, Janice Vickerstaff. "The health professional's guide to food allergies and intolerances." Academy of Nutrition and Dietetics 1 (2013). 2. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 3. FDA. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins. 2nd Edition. Kidney Bean (Phaseolus vulgaris lectin). Food and Drug Administration (FDA), USA (2012).