Rice Histamine Information

Rice, itself, doesn't have a significant impact on histamine levels in the body. As a popular staple food, it is considered safe for individuals with histamine intolerance as it is fairly low in histamine content. Its main components are carbohydrates and protein, none of which have a substantial histamine-releasing ability. Rice may also provide limited benefits for those experiencing histamine-related issues. Brown rice, in particular, contains vitamin B6, which helps metabolize and break down histamine in the body. This suggests that the consumption of brown rice could indirectly lower histamine levels largely attributing to its vitamin B6 content. Certain dishes that include rice, however, might contain other ingredients that impact histamine levels. For example, sushi or paella, which contain high-histamine foods like fish and tomatoes respectively, can potentially raise histamine levels. Therefore, in such cases, it's important to consider the whole meal and not just the rice component. Descending to histamine liberators, some people might also react to particular types of rice or ingredients used in rice recipes, such as spices or sauces, which include cocoa products, certain types of fruits, mushrooms, or nuts. These are known histamine liberators that don't contain high levels of histamine themselves but can prompt the body to release histamine. In general, whether rice has a significant bearing on histamine levels in the body generally depends on the individual's sensitivity, other ingredients accompanied with the rice, and the overall diet. Unfortunately, the impact of eating specific rice products on histamine levels has not been widely studied. This product has not been researched well enough to publish any information at the moment, but our team is working hard on this. 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. Comas-Basté, O., Latorre-Moratalla, ML., Bernacchia, R., Veciana-Nogués, MT., & Vidal-Carou, MC. (2020). New approach for the diagnosis of histamine intolerance based on the quantification of plasma histamine and its main metabolite. Journal of Pharmaceutical and Biomedical Analysis, 185, 113245. 3. Joneja, JV. (2013). The Health Professional’s Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics. 4. Sanchez-Perez, S., Comas-Baste, O., Veciana-Nogues, MT., Latorre-Moratalla, M., Vidal-Carou, MC. (2019). Biogenic Amines in Plant-Origin Foods: Are they frequently underestimated in low-histamine diets? Foods, 8(12), 682.