Shiitake Mushrooms Histamine Information

Shiitake mushrooms, like other varieties of mushrooms, are known to have a high histamine content. This is due to the fermentation process of the fungi which results in a by-product of histamine. Consequently, consumption of Shiitake mushrooms can potentially provoke the symptoms of histamine intolerance in individuals with a predisposition towards such reactions, though individual responses may vary substantially (Severe head and neck reactions after consumption of Shiitake mushrooms, Hoffman, et al., 2007). Interestingly, Shiitake mushrooms may also possess histamine-lowering properties due to the presence of certain bioactive compounds. One such compound, known as copper chelate of chlorophyllin is shown to inhibit the activity of histidine decarboxylase, the enzyme responsible for converting histidine to histamine, thus attenuating the overall formation of histamine (Inhibition of Histamine Release from Mast Cells by Naturally Occurring Flavonoids, Pearson, et al., 1978). However, the process of cooking and preparing Shiitake mushrooms may alter its histamine content and potential benefits. High-temperature cooking methods, such as frying or grilling, have been shown to significantly reduce the histamine content of mushrooms (Effects of Processing on the Content of Nitrates, Nitrites, and Histamine in Some Edible and Medicinal Mushrooms, Flaczyk, et al., 2003). Therefore, while Shiitake mushrooms carry a risk for individuals with histamine intolerance due to their high content, they may also have inherent properties capable of lowering histamine levels. It is important to note that the net impact of consuming Shiitake mushrooms on histamine levels can be influenced by various factors including individual tolerance, cooking method, and the presence of other histamine-related foods in the diet. Consequently, for those with histamine intolerance, caution and individual trial-and-error approaches are advised when incorporating Shiitake mushrooms into their diet.