Tahini Paste Histamine Information

Tahini paste, primarily comprised of ground sesame seeds, appears to have a minimal impact on histamine levels due to the base ingredients utilised. While sesame seeds themselves are not high in histamine, they do contain components that could potentially influence the regulation of histamine in the body. Sesame seeds contain an amino acid called methionine, which plays a role in histamine degradation. Enzymes such as histamine N-methyltransferase require this amino acid to effectively break down histamine. Hence, tahini, with its methionine content, may theoretically contribute to reducing histamine levels. However, concrete evidence supporting this view is currently limited. Furthermore, sesame seeds contain large amounts of copper, which might affect DAO production. As a copper-dependent enzyme, diamine oxidase (DAO) is responsible for the breakdown of histamine in the gut. Despite this, existing research only theoretically supports this positive correlation, and the specific impact of sesame seeds or tahini paste on DAO and subsequently histamine levels remains inconclusive. Notably, sesame seeds also contain arginine, a known inducer for histamine production. The presence of arginine implies tahini paste also potentially increase histamine levels, although studies investigating the extent of this impact are insufficient. In conclusion, while there is no empirical evidence supporting tahini paste as a high-histamine food product, aspects of its composition suggest a potential to influence histamine levels both positively (Methionine and copper content) and adversely (Arginine content). More research is required to definitively establish the impact of tahini paste on histamine levels. Some of the references for this fact are: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Journal of Food Composition and Analysis, 24(4-5), 789–793. doi:10.1016/j.jfca.2011.01.008 3. L. R. García, M. C. López, M. M. Samper, M. B. Rodríguez (2002): Influence of arginine and ornithine on the formation of ethanol and secondary compounds in wine alcoholic fermentation. 4. Jarisch, R. (2004). Histamine intolerance in clinical practice. Der Hautarzt; Zeitschrift fur Dermatologie, Venerologie, und verwandte Gebiete, 55(7), 629-634.