Maraschino Cherries Histamine Information

Maraschino cherries are basically cherries that have been preserved in a solution of sugar syrup and maraschino. Key ingredients to note in its preparation include the cherries themselves, water, corn syrup, high fructose corn syrup, citric acid, natural and artificial flavors, sodium benzoate, potassium sorbate, FD&C red 40, and sulfur dioxide. Based on the listed ingredients and extensive research, these cherries do not generally contain any high histamine content. Notably, they do not fall under the classic high-histamine foods such as certain types of cheese, processed meats, and certain fish products. The process of preserving cherries in syrup does not typically lead to any significant accumulation of histamine. However, it’s crucial to note that the high sugar and artificial preservative content may have overall health implications, unrelated to histamine, especially if consumed in excess. Based on common ingredients found in this product, none have been noted to explicitly delay the breaking down of histamine in the body. As such, it appears maraschino cherries are unlikely to indirectly raise histamine levels by interfering with its breakdown. The same goes for histamine release - there is no indication that the product stimulates its release, unlike foods such as cocoa and certain fruits. Furthermore, studies specifically exploring the impact of eating Maraschino cherries on histamine levels are currently scant. The information available predominantly covers fruits as a whole, rather than specific varieties or their preserved forms. Some individual ingredients may have their own properties, but in-depth research on their collective impact in a maraschino cherry is yet to be published. To conclude, Maraschino cherries, based on their ingredients, do not seem to have a significant effect on the histamine level in the body. Bear in mind that individual responses to different foods can vary, with some individuals exhibiting tolerance for foods that others must avoid. As the product hasn't been researched well enough to establish information definitively, our team is working hard to ensure more specific details are available soon. Sources: 1. "Histamine intolerance: The current state of the art". Kofler L., Ulmer H., Kofler H. Dermatol Reports. 2020 Jan 29;12(1):8555. 2. "Sensitive and selective analysis of histamine using UPLC-ESI-MS/MS in some traditional fermented foods". Shukla S., Park J., Kim D.H., Hong S.Y., Lee J.S., Kim M. Food Chem. 2020 May 15;313:126113. 3. "Histamine and histamine intolerance". Maintz L., Novak N. Am J Clin Nutr. 2007 May;85(5):1185-96. 4. "The role of histamine degradation gene polymorphisms in moderating the effects of food additives on children's ADHD symptoms". Stevenson J., Sonuga-Barke E., McCann D., Grimshaw K., Parker K.M., Rose-Zerilli M.J., Holloway J.W., Warner J.O. Am J Psychiatry. 2010 Sep;167(9):1108-15.