Red Miso Histamine Information

Red Miso, rich in enzymes, antioxidants, and probiotics, is a nutritious substance derived from fermented soybeans. Despite its numerous health benefits, its potential as a histamine contributor or liberator is a noteworthy factor to consider for those susceptible to histamine intolerance. According to a study published in "Foods" journal, aged or fermented foods such as Red Miso can have high histamine content, which might elevate histamine levels in the human body (1). The fermentation process itself is associated with histamine production as bacteria used in the process generate histamine naturally (2). Consequently, individuals with histamine intolerance should be cautious while consuming Red Miso. Intriguingly, assessing the impact of Red Miso on existing histamine levels is more complex, given that some of its elements like soy, in their non-fermented state, are not known as histamine liberators or major histamine contributors(3). However, through the fermentation process, these elements may still contribute to raised histamine levels, emphasizing the necessity for in-depth research on individual ingredients and their processing methods. While Red Miso may potentially contribute to elevated histamine levels, it's also worth noting that it contains antioxidants like Vitamin E and linoleic acid, which may assist in stabilizing mast cells, reducing histamine release into the bloodstream(4). However, the potential benefits do not negate the fact that Red Miso, being a fermented product, could be a potent histamine contributor. To sum up, due to the fermentation process, Red Miso could potentially contribute to raised histamine levels, despite having ingredients that might help with histamine stabilization. Those with histamine intolerance should approach this product with caution. (1) Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 (2) EFSA Panel on Biological Hazards (BIOHAZ), 2011. Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 2011;9(10):2393. [101 pp.] doi:10.2903/j.efsa.2011.2393. (3) Sattler, J., and H. Hafner. “Food-induced histaminosis.” Advances in food and nutrition research vol. 32 (1988): 169-99. doi:10.1016/s1043-4526(08)60113-2. (4) Thirumdas, Rohit et al. “Histamine interaction with food constituents: An update.” Food chemistry vol. 327 (2020): 127081. doi:10.1016/j.foodchem.2020.127081