Paprika Spiced Nuts Histamine Information

Eating Paprika Spiced Nuts can potentially impact histamine levels due to the presence of its main ingredients, paprika and nuts, both of which are known to interact with histamine in the body. Paprika, a spice made from ground, dried fruits of Capsicum annuum, does not appear on the list of high histamine foods. However, certain spices, including paprika, have been observed to trigger histamine release, although the evidence is not conclusive (1, 2). On the other hand, nuts belong to the list of foods that may delay the breakdown of histamine. This can potentially lead to an accumulation of histamine in the body, escalating any symptoms in individuals with histamine intolerance. Nutmeg, specifically, has been indicated in this respect (3), but it is vital to note that the effects can vary widely depending on the specific type of nut. The influence of foods on histamine levels is a complex interplay and can vary greatly from individual to individual. Other factors such as the freshness of the food, how it is processed, prepared and stored, along with individual gut health can also affect final histamine load (4). There is, at present, limited research linking Paprika Spiced Nuts directly to the alteration of histamine levels. Future studies are awaited to confirm these observations. (1) Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2018). Evaluation of symptoms and symptom combinations in histamine intolerance. Intest Res, 18(3), 271-278. (2) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-96. (3) Worm, M., Fiedler, E. M., Dölle, S., & Schink, T. (2009). Exogenous and endogenous histamine in allergic rhinitis. Journal of allergy and clinical immunology, 114(5), 1136-8. (4) Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Saloga, J. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79.