Vitamin B Complex Histamine Information

The impact of Vitamin B complex on histamine levels is multifaceted. The B vitamins, specifically Vitamin B6 and B12, play a crucial role in the functioning of enzymes that metabolize histamine in the body. Consuming adequate amounts of these vitamins can potentially support histamine degradation thereby reducing histamine levels. Vitamin B6 is instrumental in the functioning of the enzyme diamine oxidase (DAO), which degrades histamine, while B12 is needed for methylation, another histamine reduction process (1,2). Considering foods with high histamine content, such as long-ripened cheese, red wine, and certain types of fish, their consumption might lead to elevated histamine levels in the body, especially in individuals with DAO deficiency. It is also worth mentioning that yeast in baked goods not only contains histamine but is also a histamine liberator (3). Foods like pineapple, papaya, nuts, and substances like cocoa products, alcohol, and energy drinks delay the breakdown of histamine, which might contribute to higher histamine levels. Notably, pineapple and papaya have an enzyme (bromelain in pineapple and papain in papaya) that can liberate histamine (4). Histamine liberators like cocoa products, certain fruits, mushrooms, and nuts do not contain histamine but stimulate its release. This effect can potentially be countered with a healthy intake of Vitamin B complex. This analysis is based on generalized observations. Individual responses might vary due to factors like unique biochemistry or possible intolerances. Further research is underway to provide a deeper understanding of these complex interactions. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Smolinska, S., Jutel, M., Crameri, R., & O'Mahony, L. (2014). Histamine and gut mucosal immune regulation. Allergy, 69(3), 273–281. 3. Izquierdo-Casas, J., Comas-Basté, O., Latorre-Moratalla, M. L., Lorente-Gascón, M., Duelo, A., Soler-Singla, L., & Vidal-Carou, M. C. (2018). Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health. Fermentation, 4(4), 90. 4. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S. ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology : an official journal of the Polish Physiological Society, 69(4).