Poblano Peppers Histamine Information

Poblano peppers, a variety of Capsicum annuum, are a common ingredient in Latin American cuisines. While there is no direct research investigating their influence on histamine levels, their components can provide insights about potential interactions. One significant component of Poblano peppers is Vitamin C, which is lightly associated with reduced histamine levels. According to a study by Johnston, Martin and Cai (1992), Vitamin C may degrade histamine and therefore, hypothetically, lessen its effect. However, Poblano peppers also contain capsaicin, a spicy compound. Some studies like a work by Shalaby and Saifan (2014) suggest capsaicin could be a histamine liberator; however, these studies often deal with more concentrated doses than one would encounter in typical dietary intake. While peppers are generally not listed among high histamine-foods or significant histamine liberators, individual reactions can vary due to personal sensitivity and tolerance levels. Therefore, people with strong histamine responses are often advised to keep a food diary to identify any triggers unique to them. Conclusively, the impact of Poblano peppers on histamine level is not clear from available literature, requiring further investigation. References: 1. 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. 2. Shalaby, M. A., & Saifan, A. (2014). Some physiological effects of capsaicin: therapeutic benefits and drawbacks. Medical Journal of Islamic World Academy of Sciences, 22(2), 54-61.