Oil Histamine Information

Oil, particularly olive oil, does not contain histamine nor are they known to liberate histamine when consumed. However, much of the evidence available does not provide specific information with regards to its effect on histamine levels in the body. Our team is working hard on this. Data will be available soon. When it comes to foods high in histamine, consuming them can result in a significant rise in histamine levels, if the individual cannot break down histamine effectively. For example, red wine, certain cheeses, yoghurt, and various processed meat and fish products - all of which contain naturally high levels of histamine - can cause an elevation in histamine in the body. The high histamine content in these foods can lead to symptoms such as headaches, flushing, and gastrointestinal issues in sensitive individuals. Furthermore, certain foods and substances can inhibit the body's ability to break down histamine, thereby leading to a build-up of histamine in the body. Alcohol, black and green tea, and cocoa products are among the common culprits. However, it's crucial to understand that not all high-histamine foods increase the histamine level in the body. Known as "histamine liberators", these foods trigger the release of histamine from immune cells. While they don't contain histamine themselves per se, they can still exacerbate symptoms in individuals with histamine intolerance. Examples include certain fruits like citrus or strawberries, cocoa products, and certain seafood like mussels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. Link: https://academic.oup.com/ajcn/article/85/5/1185/4633007. 2. Enko, D., Meinitzer, A., Mangge, H., Kriegshauser, G., Halwachs-Baumann, G., Reininghaus, E. Z., ... & Holasek, S. (2017). Concomitant Prevalence of Low Serum Diamine Oxidase Activity and Carbohydrate Malabsorption. Canadian journal of gastroenterology & hepatology, 2017. Link: https://www.hindawi.com/journals/cjgh/2017/3537124/. 3. Medeiros, L. S., Melo, H. M., Horner, R., Ornelas, R. L., Freitas, C. S., Chagas, V. L., ... & Gomes, B. A. Q. (2016). Foods causing adverse reactions: identification of food and intake assessment in patients at an allergic and immunologic clinic. Nutricion hospitalaria. Link: http://scielo.isciii.es/pdf/nh/v33n3/en_0411originalalergias06.pdf. 4. Boxer, M., & Greenberger, P. A. (2002). Adverse reactions to foods. Allergy Asthma Proc, 23, 359-64.