Tapenade Histamine Information

Tapenade is a Mediterranean dish that primarily includes olives, capers, anchovies, and olive oil as major ingredients. To delve into its impact on histamine levels, it is important to evaluate these ingredients individually, as concrete findings on tapenade itself are limited. Olives and olive oil by themselves are not known to be high in histamine content or to have histamine-releasing properties. In fact, some studies suggest that olive oil, rich in monounsaturated fats, may even help reduce inflammation, which indirectly might help control histamine levels (1). Capers, the small flower buds pickled in vinegar, can contain high levels of histamine due to the fermentation process involved in pickling. As such, they have potential to increase histamine levels when consumed in large quantities (2). Anchovies, especially when fermented or preserved, can be high in histamine and can potentially elevate histamine levels in the body (3). Thus, the impact of tapenade on histamine levels depends largely on the individual ingredients and their processing. However, as distinct studies on tapenade and histamine are not readily available, the consolidation of research on individual ingredients is the most valid approach we have at the moment. This assessment is based on the assumption that the histamine content scales with the ingredients of the product. The cumulative effects of these ingredients could potentially raise histamine levels for those with histamine intolerance, but the exact impact would require further research for confirmation. The response should be tailored based on an individual's tolerance levels and potential allergies. Therefore, someone with histamine intolerance or a related condition should consult with a healthcare professional for personalized advice. References: 1. Estruch R, Ros E, Salas-Salvadó J, et al. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts. N Engl J Med 2018; 378:e34. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. 3. Prester L, Macan J. Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(10):1547-60.