Soju Histamine Information

Soju is a popular Korean alcoholic drink that is primarily made from rice. Given the nature of the distillation process, direct histamine content in soju might be relatively low compared to other fermented products such as red wine or cheese. However, alcohol, including soju, can inhibit the breakdown of histamine by interfering with the function of the enzyme diamine oxidase (DAO), potentially leading to elevated histamine levels in the body. Additionally, while soju itself might not be a direct histamine liberator, it is essential to note its common accompaniments. Soju is often consumed with foods that have high histamine content or act as histamine liberators, such as seafood or fermented dishes. Consuming these foods in combination with soju can potentiate the release of histamine, causing an increase in the body's overall histamine level. Moreover, soju can also have a dehydrating effect on the body, which can enhance the effects of histamine, contributing to symptoms such as flushing, headache, and gastrointestinal discomfort. Lastly, while some foods can decrease histamine levels, like watercress, pea sprouts, fresh thyme, and holy basil, they are not commonly consumed with soju or found in soju, so the consumption of soju likely does not lead to a lower histamine level. It should be emphasized that individual responses can vary widely depending on factors such as genetics, gut microbiota, and general dietary habits. Therefore, further research on the particular impact of soju on histamine levels is required. References: [1] Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. [2] Joneja JV. The Health Professional's Guide to Food Allergies and Intolerances. American Dietetic Associ.; 2013. [3] Wantke F, Gotz M, Jarisch R. The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proc. 1994;15(1):27-32.