Pepper Histamine Information

Pepper, in its most common form as black and white pepper, is known for its ability to stimulate gastric acid secretion potentially leading to the release of histamines. However, there has not been a considerable amount of research dedicated to the impact of pepper's direct influence on histamine levels. Red wine and French champagne, primarily those made from red grapes, are notorious for their high histamine content due to the fermentation process they undergo. The same is true for long-ripened cheeses, especially hard ones, and yoghurt and buttermilk. These products contain bacteria that can produce histamine during fermentation (Reference: Maintz, L, & Novak, N, 2007, Histamine and histamine intolerance, The American Journal of Clinical Nutrition). Products containing vinegar, baked goods that contain yeast, and mushrooms (including the blue mold on cheese) are also sources of high histamines. These products go through a process of fermentation or contain microbes that produce histamine. Smoked meats and various fish products, especially smoked and canned fish, alongside tomatoes and tomato-based products also add to histamine levels due to their histamine content amplified in the preservation and canning process (reference: Komericki, P., & Aberer, W., 1997, Histamine intolerance, Deutsches Aerzteblatt Online). Substances like pineapple, papaya, cocoa products, and various nuts including nutmeg are known to delay the breakdown of histamine, hence allowing it to continue activating symptoms of intolerance. The same effect is seen in alcohol, green and black tea, and energy drinks due to components that block the enzyme diamine oxidase (DAO) that metabolizes histamine (reference: Rosell‐Camps, A., et al., 2013, Histamine intolerance as a cause of chronic digestive complaints in pediatric patients, Revista Española de Enfermedades Digestivas). Histamine liberators, despite not containing histamine, encourage histamine's release in the body. These include cocoa products, certain fruits, mushrooms, specific nuts, and seafood like mussels and squid. Additives, gelatine, some preservatives, and glutamate also fall into this category. Given this data, the impact of the listed foods and substances on histamine levels can vary greatly depending on the individual's physiology and tolerance. As more research is being conducted in this field, it is advisable for individuals with histamine intolerance to observe their reactions to different foods to create a diet that fits their specific needs. Unfortunately, the specific impact of French champagne, walnuts and hazelnuts, and invertebrate seafood like mussels and squid has not been researched well enough to publish any precise information. Our team is working hard on this. Data will be available soon.