Malt Vinegar Histamine Information

Malt vinegar is a type of vinegar made by malting barley, turning the barley into a beer, and then fermenting the beer into vinegar. Its histamine content is typically low, but as a vinegar-containing product, it indeed falls in the category of foods with the potential to influence histamine levels. Fermented foods, such as vinegar, are known to have high histamine content due to the bacterial fermentation process involved in their production [1]. This suggests that malt vinegar, being a part of the vinegar family, could contribute to raising histamine levels, especially in individuals with histamine intolerance. However, it is also worth considering that not all vinegars are equal in terms of histamine content, and the exact histamine content of malt vinegar specifically has not been extensively researched. This lack of specific research makes it challenging to conclusively establish the impact of malt vinegar on histamine levels. While most vinegar-containing products may potentially elevate histamine levels, some substances and foods can delay histamine breakdown or promote its release, like pineapple, papaya, cocoa products, and nuts, among others [2]. Histamine liberators, including certain types of fruits and mushrooms, do not actually contain histamine but encourage its release in the body. In conclusion, while it is plausible that malt vinegar, like other vinegars, has the potential to raise histamine levels, definitive scientific evidence pertaining specifically to malt vinegar is lacking at this time. Therefore, it can't be assuredly said that eating malt vinegar will impact histamine level. "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon". References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Clarke, G., Fitzgerald, P., Cryan, J. F., Cassidy, E. M., Quigley, E. M., & Dinan, T. G. (2009). Tryptophan degradation in irritable bowel syndrome: evidence of indoleamine 2,3-dioxygenase activation in a male cohort. BMC gastroenterology, 9(1), 1-9.