Teriyaki Sauce Histamine Information

Teriyaki sauce, a popular condiment originating from Japan, contains several ingredients that may influence histamine levels in the body. The primary components of teriyaki sauce are soy sauce, sake (a type of rice wine), and sugar. High-quality teriyaki sauce might also contain ginger and garlic, which can add flavor and are thought to have health benefits. Soy sauce can be a problematic ingredient for those monitoring their histamine levels, as it is classed as a fermented food. Fermented foods are rich in histamine and included in the list of high histamine-content foods. As such, soy sauce can increase your intake of histamine (1). Sake, on the other hand, may be alcohol, but it is not a red wine, which is explicitly mentioned as a high-histamine food. While alcohol is known to inhibit the enzyme that breaks down histamine in the body, it's unclear if sake falls within this criterion, as limited data is available on its specific interaction with histamine levels (2). The gingery component of teriyaki sauce may possess the ability to lower histamine release. Ginger is believed to be a potent histamine blocker or antihistamine, and it can effectively help manage histamine intolerance symptoms (3). In sum, teriyaki sauce, owing to its soy sauce content, could potentially increase the histamine levels while ingredients like ginger might counteract this effect to a certain extent by blocking histamine release. Given this, the overall impact might vary between individuals based on their sensitivity and histamine tolerance. However, it's worth noting that research on the impact of eating Teriyaki Sauce on histamine levels is limited and more definitive findings are required to fully understand its effects. Thus, "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. (2) Wantke, F., Götz, M., & Jarisch, R. (1993). Histamine-free diet: Treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches. Clinical & Experimental Allergy, 23(12), 982–985 (3) Bode, A.M., and Dong, Z. (2011). The Amazing and Mighty Ginger. Herbal Medicine: Biomolecular and Clinical Aspects, 2nd edition. Chapter 7.