Retsina Histamine Information

Retsina is a traditional Greek wine that is resinated during the wine-making process. The unique ingredient that may impact histamine levels is resin, specifically Aleppo pine resin. Although there is limited specific research on the histamine content of Retsina, it is well documented that wine, in general, has a high histamine content. Histamine in red wine stems from bacterial and yeast activities during the fermentation process (1). As Retsina is a form of wine and undergoes a fermentation process, it is plausible to believe that it would also have a higher histamine content. Yet, it needs to be emphasized that the specific resin used in Retsina has not been separately studied for its histamine content or its potential role as a histamine liberator or inhibitor. Regarding the foods that delay the breakdown of histamine, the key fermentation ingredient in Retsina, such as alcohol, is listed among these substances. Thus, consuming Retsina might cause a delay in histamine breakdown, leading to prolonged, raised histamine levels within the body (1). Histamine liberators, which promote the release of histamine in the body, include a variety of ingredients not found in Retsina. However, since this wine, like others, is often served with meals that may contain such liberators (like cheese, baked goods, smoked meats, and others), it’s crucial for individuals to consider their total food and drink consumption. In terms of the histamine-lowering features, directly relating to Retsina, no specific information is available. Unfortunately, this product has not been researched well enough to publish any specific information on this topic. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. doi: 10.1093/ajcn/85.5.1185. PMID: 17490952. 2. Kuefner MA, Schwelberger HG, Weidenhiller M, Hahn EG, Raithel M. Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflamm Res. 2004 Feb;53 Suppl 1:S31-2. doi: 10.1007/s00011-003-0356-5. PMID: 15029419.