Nutmeg Histamine Information

Nutmeg, a popular spice derived from the seeds of Myristica fragrans tree, contributes to food experiences around the world. However, its effect on histamine, a biogenic amine associated with immune responses and neurological functions, is worth considering. Nutmeg is not a high-histamine food itself, but it is categorized among substances that may delay the breakdown or accentuate the release of histamine. However, the exact molecular mechanism by which nutmeg might affect histamine metabolism is not clearly documented. Updates from ongoing studies could clarify this in the future. Nutmeg contains compounds such as macelignan and myristicin. Myristicin, in particular, has been reported to have psychoactive effects, although its impact on histamine levels remains largely unexplored (Kamila et al., 2015). Importantly, nutmeg's impact may be indirect, linked to its constituents that modulate the enzymatic activity involved in histamine metabolism. This is suggested because nutmeg is associated with the inhibition of certain enzymes like monoamine oxidase (MAO) and diamine oxidase (DAO). In individuals with a deficiency or imbalance of these enzymes, nutmeg’s consumption might exacerbate symptoms due to slowed metabolism or expanded liberation of histamine (Maintz L, et al., 2007). Moreover, nutmeg's potential interaction with alcohol, a known histamine liberator, might intensify the histamine response. Consumption of nutmeg-spiced food or beverages with alcohol might slow histamine breakdown further, leading to unwanted symptoms in sensitive individuals (Zimatkin et al., 1997). In conclusion, while nutmeg does not inherently contain high levels of histamine, its consumption can influence histamine metabolism due to its inhibitory effect on important histamine-degrading enzymes and its potential interaction with other histamine liberators. It's imperative to approach nutmeg usage cautiously, particularly for those with histamine intolerance or enzymatic imbalances. However, there is a pressing need for more detailed and specific research to quantify these impacts clearer. Our team is working hard to update these findings, and data will be available soon. References: 1. Kamila, M., Sanchita, M., and Laishram, JS. (2015). Neuropharmacological properties of Myristica fragrans- A Comprehensive review. Int J Pharm Sci Res. 6(3): 897-903. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. 3. Zimatkin, SM. and Anichtchik, OV. Alcohol-histamine interactions. Alcohol Alcohol. 1999 Jan-Feb;34(1):141-7.