Seaweed Salad Histamine Information

Seaweed salad, often composed of a variety of seaweeds, is an interesting food when considering its impact on histamine levels in the body. The primary ingredients like wakame (common seaweed used in salads) and vinegar, have contrasting effects. Wakame has been known to be nutrient-dense, packed with vitamin K, folate, magnesium, iodine, and lignans. There is, however, no scientifically-backed information or research linking Wakame or any type of seaweed directly to histamine levels, neither as histamine content nor as histamine liberators, but it is well studied for its anti-inflammatory and antioxidant properties, which might have indirect effects on histamine regulation in the body (Kim and Wijesekara, 2010). On the contrary, vinegar, often used to flavour seaweed salads, does contain histamine and products containing vinegar can trigger histamine release (Maintz and Novak, 2007). Therefore, one should be mindful of the type and quantity of vinegar used in seaweed salads. While these are preliminary conclusions about a seaweed salad's effect on histamine, it should be noted that, overall, this type of salad is not as extensively researched. Therefore, a concluding statement on its impact on histamine levels cannot be definitively made. Given the mixed nature of ingredients and the lack of concrete study, it could be stated that: "This product has not been researched well enough to publish any concrete information about its effect on histamine levels. Our team is working hard on this. Data will be available soon." Reference: 1. Kim, S.K. and Wijesekara, I. (2010). Development and biological activities of marine-derived bioactive peptides: a review. Journal of Functional Foods, 2(1), pp.1–9. 2. Maintz, L. and Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), pp.1185–1196.