Smoothies Histamine Information

Consuming smoothies can have varying impacts on histamine levels depending on their ingredients. For instance, a smoothie with ingredients high in histamine, like tomatoes, yogurt, and certain kinds of cheese, will likely raise your histamine level. Red wine, often used in some smoothie recipes, can also contribute to raising histamine content, as can ingredients like vinegar and yeast-containing baked goods (1). Apart from ingredients with high histamine, some foods used in making smoothies can also delay the breakdown of histamine in the body. These include pineapple, papaya, cocoa products, nuts, green and black tea, and energy drinks (2). Consequently, a smoothie containing any of these could potentially slow down histamine metabolism, resulting in an increase in histamine levels. In addition, certain types of fruits like strawberries, plums, citrus fruits, pineapple, kiwi, etc. - commonly used in smoothies - act as histamine liberators even though they do not contain histamine themselves (3). Similarly, cocoa products, mushrooms, walnuts, and hazelnuts, among others, also fall into this category. However, it is essential to mention that some smoothie ingredients could potentially lower the histamine level. These include fresh fruits and vegetables, especially those with high vitamin C levels like oranges, grapefruits, etc., which could help in reducing the histamine inside the body (4). In conclusion, the impact of eating smoothies on the histamine level is quite dependent on the ingredients used in making them. References (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. The Journal of Nutritional and Environmental Medicine, 11(4), 249-262. (3) Sattler, J., Häfner, D., Klotter, H., Lorenz, W., & Wagner, P. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. (4) Amberlang, M. I. R. A., & Nordberg, J. (1993). The role of vitamin C in the treatment of histamine and other headaches and migraine: a systematic review. Headache: The Journal of Head and Face Pain, 33(9), 477-483.