Nattō Histamine Information

Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. The fermentation process impacts its nutritional profile, including its level of histamine content. There is a lack of specific scientific research available pertaining to the histamine content of Nattō. However, it is important to note that fermented soy-based products like Nattō can possess a higher histamine level than their non-fermented counterparts. Fermented foods are typically high in histamine due to the bacteria or yeast involved in the fermentation process. Moreover, soybeans, the primary ingredient of Nattō, have been classified as histamine liberators by some sources. This means that while they might not contain high histamine themselves, they could potentially stimulate the body to release histamine, leading to symptoms in individuals with histamine intolerance. On the other hand, certain properties of Nattō could theoretically contribute to lowering the histamine level. Nattō is rich in vitamin K2, which has been associated with inhibiting histamine synthesis. Moreover, the probiotic effects of Nattō's beneficial bacteria may help regulate the gut microbiota, and a well-balanced gut microbiota can influence histamine production positively. In conclusion, the potential effect of Nattō on histamine levels appears to be multifaceted, potentially increasing histamine due to its fermentation and soy content, but also possibly having components that could be beneficial for histamine regulation. Due to the discrepancy between potential histamine elevation and reduction, and the lack of concrete research specifically on Nattō's histamine content, it is recommended to monitor individual reactions to Nattō in relation to histamine response. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Wantke, F., Götz, M., & Jarisch, R. (1993). Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches. Clinical & Experimental Allergy, 23(12), 982-985. 3. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Neurath, M. F. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4). Please note: Further studies regarding this topic are necessary, and the current information should be considered as preliminary.