Pickled Onions Histamine Information

Pickled onions, as a product containing vinegar, can potentially have a high level of histamine. Histamine, a biogenic amine, is found in various fermented foods which include vinegar-based products. The process of pickling requires the use of acetic acid, usually sourced from vinegar, which undergoes microbial fermentation, thereby raising the histamine levels. However, the concentration can vary based on the fermentation process and the bacteria involved. Histamine content in food isn't only about the direct amount present. Certain foods, known as histamine liberators, can stimulate the release of histamine within the body. Although pickled onions per se are not identified as histamine liberators, onions are known to have a form of flavonoid called quercetin, which actually inhibits the release of histamine and can potentially help alleviate symptoms related to histamine intolerance. The interaction of foods, their metabolites, and our unique physiological responses are a complex web. Therefore, the impact of pickled onions on histamine level would widely range across different individuals. Further research is still needed to have a comprehensive understanding of this subject. References: Doeun, D., Davaatseren, M., & Chung, M. S. (2017). Biogenic amines in foods. Food Science and Biotechnology, 26(6), 1463-1474. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and Its Anti-Allergic Immune Response. Molecules (Basel, Switzerland), 21(5), 623.