Soup Histamine Information

Eating soup may have varying impacts depending on the ingredients present, several of which are listed in your inquiry as having implications with histamine levels. When considering soup containing tomatoes, mushrooms, or a meat product such as ham or smoked fish, it's important to remember that these are high in histamine content [1]. Thus, regular consumption of such soup may lead to an increase in histamine levels in the body, specifically if a person has histamine intolerance. Alternatively, soups containing substances like pineapple, papaya, or black tea could delay the breakdown of histamine [2]. The reason for this is these foods have properties that slow down the enzyme diamine oxidase (DAO), which is primarily responsible for breaking down histamine in the body [3]. As a result, the histamine can linger in the system for a longer period, potentially leading to symptoms in those who are intolerant. There are also foods like mushrooms, citrus fruits, or specific nuts which can act as histamine liberators [4]. While these foods themselves do not inherently contain histamine, their consumption can trigger the body to release its own histamine. Thus, soups containing these kinds of ingredients could also lead or contribute to histamine-related symptoms. To complicate matters further, the fermentation, curing, or aging processes can also increase histamine levels in food products [5]. Meaning soups made with aged cheeses, smoked meats, or long-fermented broths can potentially exacerbate histamine responses. Therefore, it's essential to consider the ingredients and preparation process when assessing the potential impact of eating soup on histamine levels. Please note, the effects of certain soup ingredients with respect to histamine levels are not well documented, thus warranting further research. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Kovacova-Hanuskova E, Buday T, Gavliakova S, Plevkova J. Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia. 2015;43(5):498-506. 3. Reese I, Ballmer-Weber B, Beyer K, et al. German guideline for the management of adverse reactions to ingested histamine. Allergo J Int. 2017;26(2):72-79. 4. Komericki P, Klein G, Reider N, Hawranek T, Strimitzer T, Lang R, Kranzelbinder B, Aberer W. Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift. 2011;123(1-2):15-20. 5. Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA. Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci. 2010;6(2):145-156.