Vegetables Histamine Information

Consuming a variety of vegetables can have different impacts on histamine levels due to their various histamine content or their ability to affect its release or breakdown in the body. For instance, tomatoes and products containing tomatoes, such as ketchup and pizza, are known to contain high levels of histamine and can potentially increase the histamine level in the body[^1^]. On the contrary, some vegetables may aid in the breakdown or reduction of histamine. For instance, onions contain quercetin, which is believed to help reduce histamine reactions[^2^]. Also, leafy greens, broccoli and various types of cabbage contain an enzyme called diamine oxidase (DAO) that helps break down histamine, thus potentially reducing histamine levels[^3^]. Pineapple and papaya are categorized as fruits that can delay the breakdown of histamine. They contain enzymes, bromelain and papain respectively, which interfere with the DAO enzyme responsible for breaking down histamine in the body[^4^]. Furthermore, some foods, even if they don't contain a high level of histamine, can promote its release. These are known as histamine liberators. Some types of mushrooms fall into this category[^1^]. However, the impact of specific products and meals on histamine levels can depend on many factors such as individual sensitivity, the way food is prepared and stored, and the overall diet. For some products, there may be no available research indicating their specific impact on histamine levels. This pertains to several items on your list such as various baked goods containing yeast or French champagne made from red grapes. It’s important to note that these are general tendencies and individual reactions to specific foods can vary. Personal testing and supervision from a healthcare professional are essential in managing histamine intolerance. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Weng, Z., Patel, A.B., Panagiotidou, S., Theoharides, T.C. (2015). The novel flavone tetramethoxyluteolin is a potent inhibitor of human mast cells. Journal Allergy and Clinical Immunology, 135(4) 1044–1052. [^3^]: Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Netherlands journal of medicine, 63(6), 244-249. [^4^]: Raithel M., et al (2005). Influence of diet on the course of inflammatory diseases. Allergologie, 28(8) 309-319.