Oyster Mushrooms Histamine Information

Oyster mushrooms appear to have a varying impact on histamine levels based on individual sensitivity and preparation methods. Some individuals with histamine intolerance may be sensitive to mushrooms, including oyster mushrooms, as they can sometimes act as histamine liberators. This means they may not have high histamine content but can stimulate the body to release its stored histamine, exacerbating symptoms in people with histamine intolerance. Successful degradation of histamine by the body can be reliant on the enzyme diamine oxidase (DAO), which blocks histamine from impacting the body's tissues. Certain foods and substances, including alcohol and tea, have been observed to interfere with DAO action and slow down the breakdown of histamine in the body. Oyster mushrooms contain small quantities of a natural substance called tyramine, which, in large amounts, could potentially inhibit DAO activity. However, there is not enough concrete evidence through research to validate this. Contrarily, some research indicates that oyster mushrooms may contain antihistamine properties, potentially capable of reducing or suppressing histamine release, though these effects can vary widely between individuals and more research is necessary for a definitive conclusion. It's noteworthy that cooking, especially thorough cooking or boiling, can degrade some of the histamine content in foods, and this could potentially apply to oyster mushrooms as well. Nonetheless, people with histamine intolerance should pay close attention to their body’s response after consuming oyster mushrooms, as individual reactions can vary widely. References: 1. Maintz, L. and Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), pp.1185-1196. 2. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., Kranzelbinder, B. and Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), pp.15-20. 3. Joneja, J.M. (2017). The role of histamine and histamine intolerance in allergies. Annals of Food Process Preserv, 1(1), pp.1-6. 4. Różańska, A., Wińska P. and Waśkiewicz A. (2017). Histamine in food. Bromatologia i Chemia Toksykologiczna, 50(3), pp.224-230. 5. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S. and Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia, 43(5), pp.498-506.