Kombu Histamine Information

Kombu, a type of kelp, is commonly used in Eastern Asia, particularly in Japan and China, for its unique taste and nutritional benefits. However, its impact on histamine levels is a noteworthy point of discussion. While there is limited research directly regarding kombu and its potential impact on histamine levels, it is vital to note that it falls into the seaweed category. As seafood, and particularly dried, pickled, or otherwise preserved seafood, is often high in histamine content or can be a histamine liberator, it may cause problems for individuals with histamine intolerance. Seafood, in general, is noted as either high in histamine or as a food type that can cause histamine release (liberator) by the American Nutrition Association. However, the group does not differentiate within this category for different types of seafood, such as shellfish, fish, or seaweed like kombu. Nevertheless, it is sensible to assume kombu could carry the same potential consequence, particularly if it is dried or pickled (Source: American Nutrition Association, n.d.). Moreover, data from The Food Intolerance Network indicates that sea vegetables may be high in histamine content, although they did not specifically list kombu. Considering this fact, it is quite likely that kombu might affect histamine levels in a similar way (Source: The Food Intolerance Network, n.d.). Yet, the composition of kombu may potentially have a contrasting impact on histamine levels. It comprises a rich profile of nutrients, notably Vitamin B6, which is believed to help in metabolizing and breaking down histamine in the body. Thus, theoretically, it might also contribute to lowering histamine (Source: Joneja JV. Histamine and histamine intolerance. Am J Clin Nutr 2007;85:1185-96). Despite these analyses, it's essential to underline that direct research concerning kombu and its effects on histamine levels is not sufficiently defined. More in-depth scientific studies are needed for definitive conclusions. "This product has not been researched well enough to publish any solid informations, our team is working hard on this. Data will be available soon".