Preserves Histamine Information

Eating preserves and other histamine-rich foods can have a significant impact on individuals’ histamine levels. Certain types of preserves, particularly if they contain ingredients such as tomatoes, vinegar, or yeast, could contribute to increased histamine levels due to their high histamine content^[1^]. Additionally, some ingredients commonly used in preserves are known as "histamine liberators." While these foods might not contain high levels of histamine themselves, they trigger the release of histamine from other sources within the body. For example, foods like citrus fruits and strawberries, often found in fruit preserves, can act as histamine liberators^[2^]. Conversely, certain products can delay the breakdown of histamine. If these foods are consumed regularly or in large quantities, histamine levels within the body can accumulate over time. Notable foods in this category include pineapple and papaya, which are sometimes used to sweeten preserves^[3^]. However, it is important to note that not all preserves will necessarily increase histamine levels. Different recipes and preservation techniques can influence the histamine content of a batch of preserves. In fact, some food products might even have histamine-lowering properties, although research in this area remains limited and more concrete facts are needed for accurate conclusions. Important also to mention, according to the available research, alcohol, especially red wines and champagne made from red grapes, have been proven to have high histamine content and can trigger histamine response in the body. Similarly, long-ripened hard cheese, smoked meats, and products containing yeast also rank high in histamine content^[4^]. For cases where specific information about a particular preserve or ingredient is not readily available or well-researched, it's crucial to use due diligence. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Mušič, E., Korošec, P., Šilar, M., Adamič, K., Košnik, M., & Rijavec, M. (2013). Serum diamine oxidase activity as a diagnostic test for histamine intolerance. Wiener klinische Wochenschrift, 125(9-10), 239-243. 3. Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., Vila-Vidal, M., & Ferrés-Ramis, L. (2013). Histamine intolerance as a cause of chronic digestive complaints in pediatric patients. Revista Espanola de Enfermedades Digestivas. 4. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., ... & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20.