Papaya Histamine Information

Papaya, and specifically papaya enzyme, known as papain, has a modulating effect on histamine levels. Papain is recognized for its property to promote protein breakdown, and this suggests its potential to interact with histamine metabolism[1]. In the context of histamine intolerance, the crucial element is the rate of histamine breakdown, which can be influenced by the consumption or avoidance of certain food products. Particular items, like papaya, are known to delay the histamine breakdown in the body[2]. This means that, even if papaya itself does not have a high histamine content, continual intake can result in a higher overall level of histamine in the body due to the decreased rate of histamine metabolism[3]. However, it is important to note that this depends on individual tolerance levels and should not be considered an absolute. While one person might suffer from symptoms after consuming papaya due to slower histamine processing, another might not. Although there is no concrete evidence connecting papaya directly with severe histamine intolerance, the indirect influence through its ability to delay histamine breakdown cannot be neglected. Please bear in mind that accurate data on how papaya specifically influences histamine levels in the body is scanty, and we need more research to give comprehensive information on this topic. References: [1] Bernhard D, Längin A, Höhne-Zimmer V, et al. Digestion of proteins and lipids by enzymes of bell pepper (Capsicum annuum) and papaya (Carica papaya). Food Chemistry 2012;133(3):935–940. [2] Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 2007;85(5):1185–1196. [3] Simon A, King B, Lawrence J. The effect of food processing on the histamine content of food. Allergy 2005;60(10):1270-1276.