Swiss Chard Histamine Information

Swiss chard, a leafy green vegetable known for its vibrant colors and nutritional values, does not appear to feature prominently in most lists of high-histamine or histamine-liberating foods. The primary nutrients in Swiss chard are Vitamins K, A, and C, as well as magnesium, potassium, iron, and dietary fiber. These components do not inherently raise histamine levels or promote the release of histamine. However, it's crucial to remember that food tolerance can vary greatly among individuals. Certain people might have adverse reactions to foods not typically identified as high in histamine or as histamine liberators. Hence, while Swiss chard is generally considered safe for those with histamine intolerance, it's always advised to observe one’s responses to foods and consult a health professional if necessary. Furthermore, some studies suggest that Vitamin C, found in reasonable amounts in Swiss chard, may help to lower histamine levels in the body. Vitamin C is a natural antihistamine and may aid in breaking down histamine and slowing histamine production. To note, processes like fermenting, aging, or preserving food can increase histamine levels. Therefore, consuming canned or pickled Swiss chard could potentially yield a histamine-related reaction, even though fresh Swiss chard would not. If one already has histamine intolerance and consumes histamine liberator foods listed, the overall histamine level could rise, leading to worsened symptoms. Hence, while Swiss chard as a vegetable may not influence histamine levels significantly, simultaneous consumption with high-histamine foods could lead to aggravated symptoms. In conclusion, Swiss chard is generally safe concerning histamine levels barring individual specific intolerances and provided it is consumed fresh, not fermented, or preserved. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. https://www.ncbi.nlm.nih.gov/pubmed/7321921 3. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M. L., & Vidal-Carou, M. C. (2020). Histamine intolerance: the current state of the art. Biomolecules, 10(8), 1181. 4. https://www.healthline.com/nutrition/foods/swiss-chard 5. https://pubmed.ncbi.nlm.nih.gov/15138416/