Mulled Wine Histamine Information

Mulled wine, due to its key ingredient, red wine, has a high histamine content and can contribute to raising existing histamine levels in the body. Red wine is listed among foods with significant histamine content, potentially leading to adverse reactions in people with histamine intolerance. Furthermore, the presence of alcohol in mulled wine can significantly reduce the body's efficiency in breaking down histamine already present in the system. This is because alcohol can inhibit the enzyme diamine oxidase (DAO), potentially leading to an accumulation of histamine by delaying its breakdown in the body. Adding spices to the wine, such as nutmeg, a commonly used ingredient in mulled wine, might also influence histamine levels in two different ways. It belongs to the category of foods that delay the breakdown of histamine but may also act as a histamine liberator, promoting the introduction of more histamine into one's system. However, it is also possible that mulled wine, or ingredients therein, might produce a moderating effect on histamine levels. For instance, the addition of citrus peels, a common ingredient in many mulled wine recipes, may have the opposite effect as they contain bioflavonoids like quercetin, which is known to have histamine-lowering properties. In conclusion, while mulled wine could elevate histamine levels due to the histamine content in red wine and the histamine-releasing properties of certain spices, it is also possible that additional ingredients might help moderate these effects. It should be noted though, that these effects can vary among individuals and depend on portions consumed. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. 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. Inflammatory bowel diseases, 10(2), 133-137. 3. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and its anti-allergic immune response. Molecules, 21(5), 623.