Mango Chutney Histamine Information

Mango Chutney, a beloved condiment in many cuisines, can vary greatly in how it impacts histamine levels in the body depending on its specific ingredients. The main ingredient, mango, does not appear on lists of foods high in histamine, histamine liberators, or those that delay histamine breakdown [1]. Hence, it may not significantly raise or lower histamine levels [1]. However, many mango chutney recipes include vinegar, a known high-histamine food [2]. High-histamine foods could potentially raise histamine levels in individuals [2]. Consequently, eating mango chutney containing vinegar might lead to elevated histamine levels. Some mango chutney recipes also include ingredients like tomatoes and spices. Tomatoes are high in histamine [2]; the spices, depending on what they are, could potentially act as histamine liberators or inhibitors of histamine breakdown. For instance, if a recipe uses nutmeg (a nut), it might delay histamine breakdown [3]. On the other hand, if the mango chutney is prepared without these high-histamine foods or histamine liberators, and instead includes low-histamine ingredients, it could potentially have little to no impact on histamine levels. In conclusion, while mango itself is not a significant trigger for histamine release or elevation, the impact of mango chutney on histamine levels greatly depends on the other ingredients used in the recipe. This analysis only provides a general perspective, individual reactions can vary significantly. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [2] Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., ... & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20. [3] Bischoff, S.C. (2009) ‘Food allergy and eosinophilic gastroenteritis and colitis.’ Current Opinion in Allergy and Clinical Immunology, 9 (4), pp. 238–245.