Seeds Histamine Information

Seeds, when consumed, have a varying impact on histamine levels. Some types of seeds can potentially increase, decrease, or have negligible effects on histamine. Starting with the common culprits, pumpkin seeds, sesame seeds, and sunflower seeds have been noted to increase histamine levels or act as histamine liberators. While they don't innately contain high levels of histamine, their consumption may trigger the body to release more histamine, thereby leading to higher histamine levels overall[^8^]. This also goes for nuts, including walnuts and hazelnuts[^10^]. However, some seeds, such as chia seeds and flax seeds, can help reduce histamine levels and mitigate reactions for those with histamine intolerance[^8^]. This is due to their high omega-3 fatty acid content[^12^], which helps in decreasing inflammation, a common response in high histamine reactions. As for the impact of seeds as ingredients in the foods mentioned, let's consider baked goods that contain yeast. Sunflower seeds used in these foods would potentially act as a histamine liberator[^8^]. On the other hand, if flax or chia seeds are used, they might help reduce histamine reactions[^12^]. In foods with tomatoes (such as pizza) or vinegar-based products, seeds may have negligible effects, as these foods themselves are high in histamine[^3^]. For other foods listed, like red wine, Champagne, cheese, yoghurt, buttermilk, and most meat, fish, and mushroom products, seeds do not form any integral part of these products' makeup, thus would not contribute to their histamine content or affect histamine breakdown. In terms of foods and substances that delay the breakdown of histamine, none included seeds as an ingredient according to current research. Likewise, foods recognized as histamine liberators didn't typically include seeds, with the exceptions of cocoa products and nuts[^10^]. In conclusion, seeds have a mixed impact on histamine levels. While some seeds can increase histamine or act as liberators, others may help reduce histamine levels due to their specific nutritional composition. However, more focused research is necessary to substantiate these findings across a wider array of seeds. References: [^3^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^8^]: Histamine Intolerance UK. (n.d.). Food compatibility list. https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ [^10^]: Reese, I. (2010). Histaminunverträglichkeit Histaminosis. Allergo Journal, 19, 409-419. [^12^]: Simopoulos, A. P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & pharmacotherapy, 56(8), 365-379.