Vegetable Broth Histamine Information

Vegetable broth, primarily made from various boiled vegetables, is believed to impact histamine levels due to the content of its ingredients. In general, fresh vegetables are considered low in histamine; however, the histamine level in a vegetable broth can vary depending on the types of vegetables used, their freshness, and the method of preparation or cooking. In relation to the histamine content of certain foods, it's notable that tomatoes, a commonly used vegetable in many broths, have a reputation for triggering histamine release in the body. This makes them potentially problematic for those with a histamine intolerance, and consequently, their inclusion could result in a higher histamine level in the broth (1). Histamine levels can also be influenced by substances that interfere with histamine breakdown. None of the foods known to delay histamine breakdown such as pineapple, papaya, cocoa products, nuts, alcohol, and tea are typically used in vegetable broth, which means the broth is unlikely to have this effect. Furthermore, looking at histamine liberators, mushrooms are common ingredients in soups and broths. If included, they could potentially provoke a release in the body's histamine. Other potential histamine liberators include some preservatives and additives, which could potentially come into play depending on the method of preparation and storage of the broth (2). However, the final influence of vegetable broth on histamine levels would entirely depend on the individual reaction of each person to these ingredients and their capacity to metabolize histamine. In conclusion, despite the presence of certain ingredients with potential to elevate histamine levels, whether vegetable broth has a tangible influence on histamine levels would largely be down to individual tolerance and how the meal is prepared. As such, it is advisable for those suffering from histamine intolerance to monitor their symptoms closely when consuming vegetable broth. References: 1. Maintz L, Novak N. Histamine and histamine intolerance (2007). American Journal of Clinical Nutrition. 2. Schnedl WJ, Lackner S, Enko D, Schenk M, Mangge H, Forster F. Evaluation of symptoms and symptom combinations in histamine intolerance (2019). Intest Res. Please note that the field of histamine in foods and histamine intolerance continues to be actively studied, and some findings may show variability depending on a range of factors including individual health conditions, genetic factors, and the quality and freshness of food products. Therefore, direct cause-and-effect relationships between specific foods or drinks and histamine levels are not always clear cut.