Pea Shoots Histamine Information

Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
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Additional Informations

Pea Shoots, a commonly consumed microgreen, are generally low in histamine content according to numerous dietary sources. However, no specific research has been conducted to derive a precise histamine level in pea shoots, and it is recommended that people with histamine intolerance consume them with caution until more definitive information is available. Pea shoots, grown from the peas' species Pisum sativum, are predominantly made up of water, fiber, and protein. In terms of nutrients, they are rich in Vitamin C, Vitamin A, and folate. When we compare it with the listed foods that are high in histamine or that liberate histamine, pea shoots neither contain any of those nor involve their ingredients for preparation. Hence, the consumption of pea shoots might not stimulate an immediate inflammatory response in people with histamine intolerance. On the other hand, studies have shown that Vitamin C, which is found in good quantities in pea shoots, may assist in reducing histamine levels in the body. A research article published in the Journal of the American College of Nutrition states that Vitamin C could enhance the activity of the enzyme diamine oxidase (DAO), which is crucial for breaking down histamine in the body. However, it's important to note that food's reaction to histamine levels in the body varies from person to person. Individual response to different foods might not always align with general assumptions or results from limited studies. As more extensive research on this specific topic is ongoing, it is recommended that one should monitor their body's reaction to pea shoots in case they have histamine intolerance. Individual experiences and medical advice should guide dietary choices. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Johnston, C. S., Martin, L. J., & Cai, X. (1992). Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. Journal of the American College of Nutrition, 11(2), 172-176. 3. EFSA Panel on Dietetic Products, N. and A. (NDA), 2010. Scientific Opinion on Dietary Reference Values for Water. EFSA Journal 2010;8(3): 1459 [48 pp.]. doi:10.2903/j.efsa.2010.1459 4. Joneja, J. M. (2017). The Health Professional's Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics.