Tom Yum Soup Histamine Information

Tom Yum Soup, a popular Southeast Asian dish originating from Thailand, is known for its distinct hot and sour flavor. It's typically made from a mixture of lemongrass, kaffir lime leaves, galangal, and crushed red chili peppers. To understand its impact on histamine levels, a consideration of each of its ingredients and their properties is essential. Unfortunately, the direct correlation between Tom Yum Soup and histamine levels has not been adequately researched, and concrete data aren't available. However, we can make educated assumptions based on the ingredients. Lemongrass, one of the main ingredients in Tom Yum Soup, unfortunately, has no clear evidence of its effect on histamine levels. [1] It is thus treated as "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon." On the other hand, chili peppers, another key ingredient, contain capsaicin, which can essentially cause a release of histamines and subsequently cause inflammation and swelling [2]. This indicates that it may act as a histamine liberator, contributing to a rise in histamine levels. The soup also typically includes seafood like shrimp or fish, which can raise histamine levels if not fresh. Fish, especially if it's fermented, smoked or not fresh, can have a high histamine content [3]. So, the histamine levels of this dish could partly depend on the freshness of the seafood used. However, lime, frequently used in Tom Yum Soup, might potentially lower histamine levels. Citrus fruits like lime have bioflavonoids such as quercetin, which can inhibit the release of histamines [4]. The other ingredients such as kaffir lime leaves and galangal haven't been directly associated with histamine levels, thereby warranting the statement, "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon." In conclusion, the overall impact of eating Tom Yum Soup on histamine levels could depend on individual consumer response to each ingredient and the freshness of the seafood used in the soup. References: 1. [No Reference Available] 2. Buhner, Stephen Harrod. "Herbal Antivirals: Natural Remedies for Emerging & Resistant Viral Infections." Storey Publishing. 2013. 3. Maintz, Laura; Novak, Natalija. "Histamine and histamine intolerance." The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. 4. Mlcek, J. "Quercetin and Its Anti-Allergic Immune Response." Molecules 2016, 21(5), 623.