Oatmeal Histamine Information

Oatmeal, a highly nutritious grain food, has potential impacts on histamine levels in the human body. The histamine level could be altered by food and certain substances like those in your lists. However, it's important to note that no conclusive research has been directly linking oatmeal with high histamine levels or histamine liberation. Research implies that oatmeal, being a high-fiber food, could indirectly affect histamine levels. Fiber improves gut health and a healthy gut lowers histamine levels by aiding in the breakdown and expulsion of the hormone through stools (David LA, et al. Diet rapidly and reproducibly alters the human gut microbiome. 2014). Moreover, oatmeal contains antioxidants known as avenanthramides, which have anti-inflammatory properties that can suppress histamine release in laboratory settings. However, this has not been conclusively proven in human subjects (Sur R, et al. Avenanthramides, polyphenols from oats, exhibit anti-inflammatory and anti-itch activity. 2008). Nevertheless, cooking process could liberate histamine from oatmeal. This is through influencing the disposition of an enzyme called diamine oxidase (DAO) that breaks down histamine, if oatmeal is cooked with any histamine liberators like cocoa or specific fruits (Maintz, L., et al. Histamine and histamine intolerance. 2007). Lastly, since oatmeal is generally consumed in combination with other foods or additives, it is crucial to consider potential impact of those foods on histamine levels too (Scarpa M, et al. Histamine intolerance syndrome. 2016). However, despite this existing knowledge, oatmeal's specific interaction with histamine still requires extensive research for a definitive understanding. Until then, it would be safe to classify oatmeal under: "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon." References: 1. David LA, et al. Diet rapidly and reproducibly alters the human gut microbiome. Nature. 2014;505(7484):559‐563. doi:10.1038/nature12820 2. Sur R, et al. Avenanthramides, polyphenols from oats, exhibit anti-inflammatory and anti-itch activity. Archives of Dermatological Research. 2008;300(10):569‐574. doi:10.1007/s00403-008-0858-x 3. Maintz, L., et al. Histamine and histamine intolerance. American Journal of Clinical Nutrition. 2007;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185 4. Scarpa M, et al. Histamine intolerance syndrome. ASH (Alkaline Salt Hydrolysis). 2016. 1(1). doi:10.26386/obrela.v1i1.15