Lager Beer Histamine Information

The consumption of lager can have various impacts on histamine levels. Lager, like many other types of alcohol, is a fermented product, and fermentation is a process that can naturally produce histamines. Hence, those who are sensitive to histamine may experience a reaction when drinking lager. Alcohol can also inhibit the enzymatic function of diamine oxidase (DAO), an enzyme that is primarily responsible for the breakdown of histamines in the body. Consequently, this can lead to a build-up of histamine in the body, exacerbating its effects (1). Additionally, alcohol, including lager, can act as a histamine liberator (2). This means that it does not contain a high amount of histamine itself, but it can trigger the body to release more histamine. This can enhance the effects of any histamines present in the body and is especially problematic for those who already have a high histamine level or are histamine intolerant. However, it should be noted that the above outcomes are not uniform for every individual and it depends on one's overall health, level of DAO enzyme activity, and the quantity of lager consumed (3). On the contrary, some food products may help to lower histamine levels. Foods rich in vitamin C, such as oranges, grapefruits, and other citrus fruits can breakdown histamine and reduce its concentration in the body (4). Omega-3 fatty acids, found in some fatty fish like mackerel and salmon, and certain oils like flaxseed oil, can help quell the inflammatory response caused by histamine (5). To conclude, the consumption of lager, like other alcoholic beverages, can moderately increase histamine levels and also act as a histamine liberator. However, this impact varies among individuals, and its effects can be potentially mitigated by the consumption of certain beneficial foods. Sources: 1. Maintz, L. and Novak, N., "Histamine and histamine intolerance," The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. 2. Komericki, P. et al., "Alcohol-induced urticaria: a case report," Journal of Medical Case Reports, 2012; 6: 392. 3. Kuefner, M. A. et al., "Dose-Dependent Histamine Release in Healthy Subjects," Clinical and Translational Allergy, 2017, 7:37. 4. Johnston, CS. et al., "Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis," Journal of the American College of Nutrition, 1992, Vol. 11, No. 2, 172–176. 5. Simopoulos, A. P., "Omega-3 Fatty Acids in Inflammation and Autoimmune Diseases," Journal of the American College of Nutrition, 2002, 21(6), 495–505.