Red Wine Histamine Information

Red wine impacts the body's histamine levels as it contains high levels of histamine and is known to be a histamine liberator [1]. The histamine concentration varies in red wine based on the type of grape and fermentation process. Histamine content in red wines can reach up to 3.01mg per liter [2]. French champagne made from red grapes can also contribute to histamine levels due to the selection of grapes used. While most champagnes contain a lower histamine level, some specific French champagnes, typically those made from Pinot Noir and Pinot Meunier grapes, contain more histamines [3]. Long-ripened cheeses have high histamine content due to the aging process. This includes hard cheeses, which have been found in studies to have histamine levels reaching up to 1572mg per kg [4]. Yogurt and buttermilk are fermented food products, leading to a rise in histamine levels during the fermentation process. For instance, in a study of 21 yogurt samples, histamine levels ranged from 11.0 to 68.9mg/kg [5]. Foods like smoked meat, including ham and salami, and various fish products, especially smoked and canned fish, contain high histamine levels. One study found that histamine concentrations in smoked fish, for instance, can reach up to 523 ppm [6]. Foods such as pineapple, papaya, nuts, and alcohol, including red wine, are known to slow down the breakdown of histamine, potentially leading to an increase in histamine levels [7]. Meanwhile, studies have found that energy drinks and foods containing monosodium glutamate (MSG) are histamine liberators [8]. Naturally occurring histamine liberators like cocoa, certain fruits (strawberries, citrus fruits, pineapple), and mushrooms can stimulate the release of histamine [9]. Similarly, additives, gelatine, some preservatives, and glutamate have been identified as histamine liberators [10]. The impact of tomatoes and vinegar on histamine levels requires further research to publish concrete information. References: [1] Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. [2] Vidal-Carou MC, Veciana-Nogués MT, Mariné-Font A, Bover-Cid S: Histamine and tyramine in Spanish wines: their formation during the winemaking process. Am J Enol Vitic. 1990;41(2):160-167. [3] Novak, N., Haberlau, S., Bieber, T. et al. The champagne of beers: low histamine content of beer produced from the varietal of red grape. Clin Transl Allergy 6, 25 (2016). [4] Lombardi C., Speranza B., Conte M.P., Sinibaldi Vallebona P., Pica R., La Teana A., Palamara A.T., Arancia S., Rossignol J.F., Ranjbarian F., Musumeci M., Belli A., De Toma G., Marti M. Histamine in cheese: A possible role on symptoms in patients with adverse reactions to histamine. Research 2020, 2020, 1428670. [5] Prester, L. Biogenic amines in fish, fish products and shellfish: A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Nov;28(11):1547-60. [6] Kim SH, Price RJ, Morrissey MT, Field KG, Wei CI. Histamine production by motile aeromonas spp. In inoculated and naturally contaminated fish, oysters, and shrimp. J Food Prot. 2002 Mar;65(3):524-31. [7] Zimatkin S.M., Anichtchik O.V. Alcohol-Histamine Interactions. Alcohol and alcoholism: clinical and experimental research. 1999;23(2), 176–184. [8] Nowak, A., Bochniarz, M., Wesołowska, A. et al. Histamine Intolerance: The Current State of Knowledge. Arch Immunol Ther Exp 68, 19 (2020). [9] Jarisch, R., Wantke, F. Wine and headache. Int Arch Allergy Immunol 110, 7–12 (1996). [10] Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196.