Miso Paste Histamine Information

Miso paste, made from fermented soybeans, rice or barley, has a complex relationship with histamine levels due to its fermentation process. Some research suggests that fermented soy foods might contain high levels of histamine and may induce histamine intolerance symptoms in sensitive individuals. However, other studies suggest that certain strains of bacteria used in the fermentation process can degrade histamine, which might decrease the histamine content in the final product (Hernández-Hernández O, et al. 2012). The fermentation process in miso paste might result in histamine levels that need to be considered by people with histamine intolerance. That's because bacteria involved in fermentation, particularly lactic acid bacteria, can produce histamine (Mujico JR, et al. 2012). However, it's also worth noting that miso paste's high sodium content can inhibit bacterial growth, potentially reducing histamine production (Zhang W, et al. 2020). Fermented foods have also been found to contain histamine-degrading enzymes which can mitigate the effect of histamine in the body. For instance, some strains of Lactobacillus, commonly used in fermentation, are capable of producing histamine-degrading enzymes (Angelis MD, et al. 2015). It's crucial to note that individual reactions to histamine in foods may vary and depend on one's ability to metabolize histamine effectively. However, the specifics of how miso paste affects histamine levels in humans is unclear due to lack of concrete research on this particular product. "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: Hernández-Hernández O, et al.(2012). Determination of biogenic amines in vegetables and fermented vegetable products by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, 135(4), 2425-2432. Mujico JR, et al. (2012). Histamine and tyramine in Spanish wines: their formation during the winemaking process. American journal of enology and viticulture, 63(4), 547-553. Zhang W, et al. (2020). High-throughput sequencing reveals bacterial community structure in fermented soybean meal from various sources. Food Research International, 127, 108636. Angelis MD, et al. (2015). Biotechnological activities of two Lactobacillus brevis strains. International Journal of Food Microbiology, 207, 162-170.