Stir-Fried Vegetables Histamine Information

Consuming stir-fried vegetables may have mixed effects on histamine levels in the body due to the various ingredients involved and their different impacts on histamine. Certain vegetables themselves are not known for having high histamine content; however, when stir-fried, they could be cooked with ingredients and sauces that contain high levels of histamine or act as histamine liberators. For instance, if the recipe includes tomatoes or tomato-based sauces, this could raise the histamine content. Tomatoes are known for their high histamine levels and are often used in stir-fry dishes for added flavor (1). Additionally, the use of vinegar or vinegar-based sauces in the stir-fry could contribute to high histamine levels, vinegar being a well-documented ingredient with high histamine content (2). The addition of mushrooms, another histamine-rich food, to the stir fry could further increase the histamine level of the meal (3). However, if ingredients known to delay the breakdown of histamine, like pineapple or papaya, are included in the stir-fry, this could potentially cause histamine levels to remain high in the body for a longer period (4). In terms of histamine liberators, many stir-fry recipes include citrus fruits or nuts for added flavor and texture. These ingredients do not necessarily contain high levels of histamine themselves but can trigger its release in the body, thus potentially raising histamine levels (5). There aren't any readily available studies directly looking at how stir-fried vegetables specifically impact histamine levels, for an accurate assessment individual ingredients must be considered. REFERENCES: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, H. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Netherlands Journal of Medicine, 63(7), 244-249. 3. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. 4. Jarvis, S., Indsto, J., & Shulkes, A. (2007). Inhibition of diamine oxidase activity by metronidazole. Journal of gastroenterology and hepatology, 22(3), 415-417. 5. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation research, 53(1), S31-S32.