Mayonnaise Histamine Information

Mayonnaise is a popular condiment that is primarily made up of oil, vinegar and egg yolks. Since the consumption of these ingredients doesn't directly impact histamine levels or induce the release of histamine, mayonnaise is considered to have a low histamine content under normal conditions. However, its histamine content may vary significantly, depending on the preparation method and storage conditions (1). The main ingredients of mayonnaise are not among the foods typically known to increase histamine levels. They do not fall into the categories such as red wine, long-ripened cheese, vinegar products, smoked meats or yeast-containing products that are known to contain high histamine levels. Moreover, fresh mayonnaise, prepared and consumed immediately, may not significantly affect histamine levels. However, egg yolks in malfunctioning refrigerated or stored mayonnaise may undergo bacterial contamination, and these bacteria can produce histamine (2). Therefore, the impact of mayonnaise on histamine levels can be potentially significant if the product has been improperly stored or has reached its shelf life. Also, the ingredients of mayonnaise do not fall into the categories of foods that delay the breakdown of histamine, such as pineapple or cocoa products, nor are they classified as histamine liberators. On the other hand, vinegar, a component of many commercially produced mayonnaise brands, is known to have high histamine content. However, mayonnaise typically contains only a small amount of vinegar, so its overall effect on histamine levels is negligible. However, for individuals who are especially sensitive to histamine, even this small amount may have some effect. In conclusion, while mayonnaise and its ingredients do not directly trigger histamine release, it can potentially contribute to increased histamine levels due to bacterial action in stale or improperly stored samples. Therefore, those with histamine intolerance should consider this possibility when consuming mayonnaise, especially if it is not fresh. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Zhang, M. L., & Zhang, S. S. (2015). Biogenic amines in traditional fermented foods in Asia. Handbook of food and beverage fermentation technology, 649-674.