Soybeans Histamine Information

Soybeans, like many legumes, can have varied effects on histamine levels in the body. According to a 2016 study by Ruiter B, et al., fermented soy products such as soy sauce, miso, and tempeh are significant sources of histamine and can lead to elevated histamine levels when consumed regularly [1]. However, it is important to note that not all soy products are fermented. Non-fermented soy products like tofu and edamame beans have not been evidenced to significantly impact histamine levels. Soybeans themselves do not appear to be potent histamine liberators as per available research. As a rule of thumb, when consuming soy products, steer towards less processed options as they generally have lower levels of histamines. In terms of soy's potential to lower histamine levels, research is inconclusive. Some studies suggest that isoflavones found in soy may help to regulate the release of histamine from mast cells. However, more extensive research on humans is needed for a definitive answer. Beyond this, always take into consideration the way soy is cooked or processed. Ingredients used alongside soy or in the preparation of dishes could contain elements known for their histamine-raising or liberating properties. Many of the mentioned foods (wine, vinegar-based products, yeast-containing baked goods, etc.) fall on the list of high-histamine foods or histamine-liberators. Regrettably, this topic area is not thoroughly investigated. The complex nature of diets and the bioindividuality of our bodies make clear-cut answers challenging to achieve. This product has not been researched well enough to publish any definitive information, our team is working hard on this. Data will be available soon. Reference: 1. Ruiter B, et al. Fermented Food and Non-Communicable Chronic Diseases: A Review. Nutrients. 2018;10(4):448. doi: 10.3390/nu10040448.