Tempeh Histamine Information

Tempeh, a traditional Indonesian product, is a form of soybean that's undergone fermentation. Fermented foods, or those that underwent microbial activity, commonly have higher histamine levels. This is due to the activity of various bacteria which undertake decarboxylation of histidine, an amino acid, to histamine. Given that tempeh is a fermented soy product, it typically possesses a significant amount of histamine. However, fermentation's duration, techniques, and conditions can influence the final histamine content. In a 2017 study published in the "Journal of Food Science and Technology," histamine content was noted as variable in tempeh due to the differences in fermentation conditions and microbial composition (Yuan et al., 2017). On the contrary, certain studies propose that soy products themselves do not serve as histamine liberators. This means that while they may contain histamine, they do not actively lead to the release of histamine within the body. Soybeans were not listed among food items that demonstrated liberating characteristics in the 2007 research by Maintz and Novak published in the American Journal of Clinical Nutrition. In conclusion, tempeh's impact on histamine levels may largely be influenced by how the tempeh is prepared and fermented. Its soy-based nature does not class it as a histamine liberator, but fermentation can potentially contribute to higher histamine levels. Continued research on this particular topic would ensure a more definitive understanding of tempeh's relationship with histamine levels in the body. References: Yuan, B., Zhao, L., Rakariyatham, K., Han, J., Gao, Z., & Xiao, H. (2017). Production of histamine and tyramine by lactic acid bacteria isolated from Chinese traditional fermented foods. Journal of Food Science and Technology,54(5), 1322-1331. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition,85(5), 1185–1196.