Vermouth Histamine Information

Vermouth is a type of fortified wine that typically contains several aromatic herbs and spices. It's generally known to contain varying degrees of histamine content, largely due to the wine base, which is a known high histamine food. The precise histamine content may vary depending on the specific combination of ingredients and the aging process employed. Its wine base, red or white, falls under the category of foods rich in histamines. Red wine, especially, is known to contain higher levels of histamines compared to its white variant (Maintz and Novak, 2007). The herbs, spices, and other components of vermouth are yet to be exhaustively researched for their potential impact on histamine levels, but given that many botanicals possess bioactive compounds, it is conceivable that some components of vermouth could act as histamine liberators or could potentially delay the breakdown of histamine. On the other hand, some ingredients in vermouth might also lower histamine levels. Certain aromatic herbs and spices present in vermouth, such as chamomile and cardamom, are believed to possess anti-allergic and anti-inflammatory properties (Srivastava et al., 2010; Al-Snafi, 2015), which could potentially mitigate the impact of histamine. However, it's crucial to note that the impact of the components of vermouth on histamine levels are dependent on the individual's tolerance and sensitivity to histamines. For someone with histamine intolerance, it's possible that consumption of vermouth could lead to an exacerbation of symptoms due to its inherent histamine contents, as well as the potential for it to act as a histamine liberator. This product has not been fully researched concerning the exact impact on histamine levels of all of its individual ingredients. Our team continues to study this to provide the most accurate information soon. References: 1. Maintz, L. and Novak, N., 2007. Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), pp.1185-1196. 2. Srivastava, J.K., Shankar, E. and Gupta, S., 2010. Chamomile: A herbal medicine of the past with a bright future. Molecular Medicine Reports, pp.895-901. 3. Al-Snafi, A.E., 2015. The pharmacological activities of Cuminum cyminum – A review. IOSR Journal of Pharmacy, 5, pp.09-13.