Sour Cream Histamine Information

Sour cream is a dairy product obtained by fermenting regular cream with certain types of lactic acid providing bacteria. This process makes the cream both sour and thick, and a common staple in several types of cuisine (1). Given that sour cream is a dairy product, it doesn't appear to be high in histamine or known as a histamine liberator when fresh and properly stored. However, like other dairy products, the level of histamine can increase significantly if the product is fermented, aged, or spoils (2). Therefore, the histamine content in sour cream is primarily dependent on the freshness and preparation method. It is important to note the sour cream's place among other histamine-influencing constituents. As an example, many dairy products, including sour cream, carry the potential to inhibit histamine release due to a component called diamine oxidase (DAO). DAO is an enzyme in the body that helps break down histamine, potentially reducing its overall presence (3). In conclusion, while plain sour cream itself doesn't seem to dramatically influence histamine levels, factors such as the method of preparation, freshness, and individual tolerance to histamines could contribute to varying effects on histamine levels. This product has not been researched well enough to publish definitive conclusions regarding its impact on histamine levels, further examination into this subject matter is required. References: 1. Tamime, A. Y., & Robinson, R. K. (1999). "Yoghurt Science and Technology". Cambridge, England: Woodhead Pub. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 3. Izquierdo-Casas, J., Comas-Basté, O., Latorre-Moratalla, M.L. et al. (2018). Diamine Oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial. Clin Nutr, 38(1), 152-158.