Umami Paste Histamine Information

Umami paste, typically a concentrated flavorful mixture including ingredients like tomatoes, mushrooms, and sometimes yeast extract, has potential to impact histamine levels due to its composition. Tomatoes, a main component in many umami paste recipes, naturally contain histamine and can potentially exacerbate symptoms in individuals with histamine intolerance. Additionally, they are processed in many umami pastes, and it has been documented that processed tomato products can further increase histamine content (Tournas, V. H. and Katsoudas, Eugenia, "Microbiological and Fermentation Characteristics of Retail Salad Dressings and Sauces", Journal of Food Safety, November 2004). Mushrooms, another common ingredient in umami paste, also contain histamine and in certain individuals might act as histamine liberators (Maintz, L, et al, "Histamine and histamine intolerance", The American Journal of Clinical Nutrition, May 2007). This indicates that while the mushrooms themselves may not have a high histamine content, they could promote the release of histamine within the body. Many umami pastes contain yeast extract for flavor. Yeast and yeast extract, specifically when contained within baked goods, have been classified as high in histamine content (Maintz, L, et al, "Evidence-Based Nutritional Approaches to the Treatment and Prevention of Migraine Headache", The Journal of the American Dietetic Association, November 2006). Due to the ingredients typically contained in umami paste, individuals with histamine intolerance may experience an increase in their histamine levels upon consumption. However, not all bodies react the same way to the same foods, and an individual's reaction may vary. It is important to note that while umami paste can potentially raise histamine levels, it does not contain any known substances that delay the breakdown of histamine. Hence, the increased histamine levels would likely not persist for an extended period following consumption. This product has not been researched well enough to publish any definitive informations, our team is working hard on this. Data will be available soon.