Marsala Wine Histamine Information

Marsala wine, similar to other types of alcohol, is known to interfere with the breakdown of histamine within the body, therefore potentially increasing histamine levels. It is also important to recognize that the maturation process of wine, including Marsala, involves bacterial and yeast activities that can produce histamine and other biogenic amines. Though the exact histamine content may vary among different brands and batches, the potential impact on histamine levels should not be overlooked. Moreover, alcohol itself, irrespective of type, is proven to be a histamine liberator, meaning even if it does not directly contain high amounts of histamine, it can still stimulate its release in the body. Given Marsala wine's alcohol content, this effect should be factored in when considering its consumption. As for ingredients that could potentially lower histamine levels, Marsala wine does not appear to contain any based on its known components, which typically include grape must, caramel and alcohol. In conclusion, consumption of Marsala wine can potentially increase histamine levels, both through its potential histamine content, and by acting as a histamine liberator due to its alcohol content. There hasn't been specific research on the histamine content in Marsala wine or its distinct impact on histamine levels. More in-depth research on this specific wine type would be required to provide a more definitive correlation. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Bublin, M., & Breiteneder, H. (2014). Histamine intolerance: the decisive role of intestinal bacteria. Allergo Journal International, 23(8), 279-284. 3. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(Suppl 2), S31-S32.