Soy Sauce Histamine Information

Soy sauce, a common condiment used in Asian cooking, has significant effects on histamine levels due to its fermentation process. The action of fermentation can lead to the formation of biogenic amines including histamine, depending on various factors such as the microorganisms involved, substrate, and fermentation conditions. Soy sauce contains a relatively moderate level of histamine, but the extent can vary based on how the sauce is produced. A study published in the Journal of Food Protection found that the histamine content of soy sauce ranged from 3.92 to 126.50 mg/kg, indicating that different manufacturing methods and storage conditions have a substantial impact on the histamine level of the final product [1]. Furthermore, soy sauce contains two histamine-liberating substances: sodium benzoate, a common food preservative, and alcohol. Sodium benzoate has been found in studies to increase the release of histamine from basophil cells [2]. Small amounts of alcohol may also be present in soy sauce due to fermentation process, and alcohol is a known liberator of histamine. Due to the components in its ingredients, soy sauce could potentially influence histamine levels, leading to a reaction in some individuals with histamine intolerance. However, bear in mind that the impact of soy sauce on histamine levels depends on various factors and might be different from one person to another. References: [1] Ji-Kang Jeong et.al, 2013, "Determination and Assessment of Total Histamine and Biogenic Amines in Tuna and Sauce products", Journal of Food Protection, Vol. 76, No. 11, 2013, Pages 1938–1945 [2] Paranjape, S.M., 2009, "Molecular mechanisms of sodium benzoate-mediated histamine biosynthesis", Inflammation Research, Vol. 58, No. 3, 2009, Pages 119–124.