Pickled Peppers Histamine Information

Pickled peppers, as a vinegar-based product, can potentially have a high histamine content due to fermentation and curing processes involved in their preparation. Fermented foods like pickled peppers are known to be rich in histamine, which could lead to increasing histamine levels in people when consumed (Wunder, C. et al. 2019. “Food-derived serotonergic modulators: Effects on mood and cognition”. Nutrition Research Reviews, 32(1), pp. 98-113). Furthermore, vinegar is listed among the substances that could delay the histamine breakdown process in the body, which might lead to accumulation and exacerbation of histamine intolerance symptoms (Joneja, J. M., & Carmona-Silva, C. 2001. “Outcome of a histamine-restricted diet based on chart audit.” Journal of Nutritional & Environmental Medicine, 11(4), 249-262). Some peppers such as bell peppers are also cited as histamine liberators - they don’t contain histamine themselves but may stimulate the cells to release histamine (Maintz, L., & Novak, N. (2007). “Histamine and histamine intolerance.” The American journal of clinical nutrition, 85(5), 1185-1196). To counterbalance, it's worth noting that not all ingredients in pickled pepper preparations may have an adverse effect on histamine levels. For example, Capsicum, a genus to which all peppers belong, contains bioactive components such as capsaicin with potential antioxidant and anti-inflammatory properties, although no direct link to histamine lowering has been established (Sanati, S., Razavi, B. M., & Hosseinzadeh, H. (2018). “A review of the effects of Capsicum annuum L. and its constituent, capsaicin, in metabolic syndrome.” Iranian journal of basic medical sciences, 21(5), 439). This product has not been researched well enough to publish any definitive informations regarding its impact on histamine levels, our team is working hard on this. More concrete data will be available soon.