Red Wine Vinegar Histamine Information

Red wine vinegar—a staple in French cuisine and a common ingredient in dressings and marinades—has distinct impacts on histamine levels. Historical and cultural practices make it challenging to definitively isolate its effects, but certain components provide valuable insights. Vinegar, including red wine vinegar—is listed among foods with a high histamine content. As a result, consuming such foods can elevate histamine levels, potentially exacerbating symptoms in those with histamine intolerance (1). Furthermore, vinegar's preservation method—fermentation—can increase histamine levels, making it a notable point of consideration (2). Contrarily, research suggests that vinegar may also act as a histamine inhibitor under specific circumstances. The acetic acid found in vinegar has properties that can inhibit the production of histamine in foods, possibly reducing its overall content (3). Products derived from red grapes—including red wine and French champagne—house considerable histamine content. Given red wine vinegar's suggested potential as both a histamine producer and inhibitor, precise effects can vary and are likely contingent on factors such as the specific production process and consumption quantity. While red wine vinegar has potential histamine-lowering elements, its net effect leans towards being a histamine contributor due to its fermentation process. Caution is always advisable, especially for individuals predisposed to histamine intolerance. This product has not been researched well enough to publish any definitive results; our team is working diligently to further this knowledge. More data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. EFSA Panel on Biological Hazards (BIOHAZ). (2011). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. 3. Eun, J. B., & Kim, Y. S. (2005). Influence of vinegar and wine processing on the aliphatic acid and biogenic amine contents of cooked octopus and shrimp. Journal of Food Science and Technology, 38(2), 159-166.