Liqueurs Histamine Information

Liqueurs, as a type of alcoholic beverage, can have an impact on the body's histamine levels. Research has shown that alcohol in general can block the enzymes that help break down histamine in the body, causing these substances to accumulate and potentially trigger allergic-type reactions. This is due to certain products that contain alcohol, including liqueurs, being known to delay the breakdown of histamine (Maintz & Novak, 2007). It is worth noting that some ingredients common in liqueurs might also possess histamine liberating properties. For instance, cocoa products are often used in certain types of liqueurs, and these have been identified as potential histamine liberators (Maintz & Novak, 2007). However, the exact impact of these ingredients on histamine levels can vary considerably depending on individual reactivity and the quantity consumed. Nut-infused liqueurs could also potentially influence histamine as certain nuts, such as walnuts and hazelnuts, are listed as histamine liberators. Another consideration is the presence of additives, gelatine, and certain preservatives that may be used in the production of liqueurs and can induce release of histamine in the body (Jarisch, 2015). Contrarily, research suggests that some types of alcohol, including certain liqueurs, may contain ingredients that help lower histamine levels. For example, alcohol is usually rich in sulphites, which are believed to lower histamine levels. However, the research on this topic is not yet concluded and may vary greatly depending on other factors (Reese et al., 2017). This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Jarisch, R. (Ed.). (2015). Histamine Intolerance: Histamine and Seasickness. Springer Science & Business Media. 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79.