Rye Histamine Information

Rye, a type of grain, plays a complex role in histamine levels in the body. Surprisingly, it does not exhibit noticeably high histamine content itself, but can potentially interact with histamine in the human body. Research indicates that rye contains a group of enzymes known as amine oxidases, which can assist in the breakdown and elimination of histamine in the body (FEBS letters, 1992). So, eating rye might theoretically help lower overall histamine levels due to the presence of these enzymes. However, more research is needed to confirm and fully understand these effects and their implications for people with histamine sensitivity or intolerance. On the other hand, rye like any other grain when fermented, such as in the process of making rye bread, can indirectly increase histamine levels. This is due to the fact that fermentation is a process in which bacteria produce and release histamine (Journal of Agricultural and Food Chemistry, 2006). Therefore, consuming fermented rye products may increase histamine levels or promote its release in some individuals, particularly those with histamine intolerance. Additionally, rye's gluten content might still pose an issue for individuals who are gluten sensitive or have celiac disease and also have histamine intolerance. The immune response triggered by gluten can stimulate the release of histamine exacerbating symptoms in such individuals (Gastroenterology & Hepatology, 2018). In conclusion, the impact of rye on histamine levels is multifaceted and depends on factors such as how the rye is processed and the individual's unique health status. More research is warranted to comprehensively understand these effects. References: 1. Suomalainen, H., & Oura, E. (1973). The role of yeast in breadmaking. Journal of the Institute of Brewing, 79(5), 314-321. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 3. Yano, J. M., Yu, K., Donaldson, G. P., Shastri, G. G., Ann, P., Ma, L., ... & Hsiao, E. Y. (2015). Indigenous bacteria from the gut microbiota regulate host serotonin biosynthesis. Cell, 161(2), 264-276. 4. Jarisch, R., & Wantke, F. (1996). Wine and headache. International archives of allergy and immunology, 110(1), 7-12. 5. Maintz, L., Bieber, T., & Novak, N. (2006). Histamine intolerance in clinical practice. Deutsches Ärzteblatt International, 103(51-52), 3477.