Madeira Wine Histamine Information

Madeira wine, similar to other types of alcohol, presents a complex interaction with histamine levels. It doesn't inherently contain large amounts of histamine, however, it can influence histamine reactions in various ways. Primarily, alcohol including Madeira wine, can serve as a histamine liberator that provokes the body to release histamine from its stores. This might increase the histamine level in the body, potentially causing or amplifying the symptoms of histamine intolerance, especially in individuals sensitive to changes in histamine level (Maintz, Novak. 2007. Histamine and histamine intolerance). Moreover, alcohol can also inhibit the activity of the diamine oxidase (DAO) enzyme, which is responsible for breaking down histamine. This may further enhance a potential histamine response (Maintz, Novak. 2007. Histamine and histamine intolerance). Although Madeira wine is not cited directly in the study, its ingredients and the general terms for alcohol contribute to the above-mentioned reactions. Regarding the ingredients of Madeira wine that might affect histamine level, a notable composition is the grapes, from which the wine is fermented. Grapes on their own don't generally contain high levels of histamine, but they can indirectly affect histamine levels. Grapes in wine undergo fermentation and aging process which could enhance the histamine content (Kirschbaum, Joachim, and Dorothea. 1998. Histamin-, Tyramin- und Phenylethylamin-Gehalte in Obst- und Gemüsesäften). Regarding the possibility of Madeira wine or its ingredients lowering histamine levels, there's no solid research suggesting that any component of Madeira wine would have this effect. In conclusion, while Madeira wine doesn't inherently contain high levels of histamine, it could potentially increase histamine levels in the body due to its properties as a histamine liberator and a blocker of the DAO enzyme. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Kirschbaum, Joachim, and Dorothea. "Histamin-, Tyramin- und Phenylethylamin-Gehalte in Obst- und Gemüsesäften." Zeitschrift für Lebensmittel-Untersuchung und Forschung (1998): 233-234.