Legumes Histamine Information

Legumes are a significant component of many diets due to their high protein content and essential micronutrients. They include lentils, chickpeas, peas, and various types of beans. As per the information found, specific legumes like soybeans can influence histamine levels in the body. Soybeans contain a considerable number of biogenic amines, including histamine, though the quantities vary significantly with the fermentation process used in preparing soy-based foods. Fermented soy products like soy sauce and tempeh can lead to an increase in histamine levels in the body due to the fermentation process, which promotes the production of histamine (1). The same applies to some other fermented foods, like certain cheeses and wines, which are known to be high in histamine (2). On the other hand, non-fermented legumes, such as fresh soybeans, lentils, and chickpeas, do not appear to have this same impact on histamine levels. However, the histamine-inducing potential of these foods can increase if they are not stored correctly or are left to sit for too long after cooking, as histamine can be produced during bacterial decay (3). Legumes are not typically listed as histamine liberators. However, they contain other biogenic amines such as tyramine and phenylethylamine, which some people may respond to similarly to histamine, presenting comparable symptoms (4). There's a gap in the available research regarding the potential of legumes to lower histamine levels. Therefore, "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Kuefner, M.A., Schwelberger, H.G., Weidenhiller, M., Hahn, E.G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(Suppl 1), 39-42. (3) Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2014). Biogenic amines in raw and processed seafood. Frontiers in microbiology. (4) Pessione, E. (2010). Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows. Frontiers in cellular and infection microbiology, 2, 86.