Onions Histamine Information

Onions, specifically raw onions, have been identified as Histamine liberators, implying they can stimulate the release of histamine within the body. Conversely, they also contain quercetin, which is thought to have anti-inflammatory and antihistamine properties, potentially aiding in the reduction of histamine levels. The dual effect suggests the impact of onions on histamine levels can vary; more so since individual reactions can also vary widely. Accurate prediction of the impact of onions on the histamine level in any individual case is currently not feasible due to the limited amount of research conducted so far. Red wine, French champagne (made from red grapes), long-ripened cheese, yoghurt and buttermilk, among the others listed, contain high levels of histamine. In particular, red wine is found to possibly increase histamine levels in the blood, causing symptoms in individuals sensitive to histamine. These other foods are likely to raise histamine levels due to their content; however, individual responses may vary, and individuals with histamine sensitivity or intolerance may react differently. The consumption of pineapple, papaya, cocoa products, nuts, alcohol, green and black tea, energy drinks and glutamate may delay the breakdown of histamine. They do this primarily by inhibiting the enzyme diamine oxidase (DAO), which is responsible for breaking down histamine in the body. An inhibited DAO function may result in increased histamine levels. Products such as cocoa, certain fruits, mushrooms, walnuts and hazelnuts, invertebrate seafood like mussels and squid, along with additives, gelatine, some preservatives and glutamate are recognized as histamine liberators. They do not contain histamines themselves, but they can stimulate the body to release histamine, potentially contributing to increased histamine levels. Sources: 1. Maintz, L. and Novak, N. (2007). Histamine and histamine intolerance, American Journal of Clinical Nutrition. 2. Chung, B. Y., Cho, Y. S., Shin, H. J., Kim, H. O., Park, C. W., & Lee, C. H. (2014). Effect of different cooking methods on histamine levels in selected foods. Annals of Dermatology. 3. Joneja, J. M. (2013). The role of histamine in allergic disease: re-appraisal of its inflammatory potential. Allergy, Asthma & Clinical Immunology.