Vitamin B12 Histamine Information

Vitamin B12, often found in animal products and fortified foods, plays a crucial role in maintaining the overall health of the nervous system, furthermore, it also participates in the metabolic processing of foods within the body. Remarkably, it has been suggested that Vitamin B12 may have a significant effect on the levels of histamine in the body. Histamine, a type of amine, is primarily responsible for regulating physiological function in the gut and acting as a neurotransmitter in the brain, spinal cord, and uterus. There are various types of foods and substances either containing high histamine content, those that delay histamine breakdown, or those referred to as histamine liberators. Vitamin B12 can potentially aid in reducing histamine levels, particularly elevated ones in the human body. One of the functions of Vitamin B12 is to aid in a biological process known as methylation. Increased Vitamin B12 intake has been linked with maintaining methylation pathways and reducing occurrences of histamine intolerance symptoms. Individuals who drink red wine, some French champagnes, and those who consume long-ripened cheese, yoghurt, vinegar products, yeast products, some fungi, some meats, and tomato products may potentially experience a rise in histamine levels. This is attributed to high histamine content present within these specific food products [1]. Certain food products, substances and additives such as pineapple, papaya, cocoa products, alcohol, teas, energy drinks, and glutamate, can also reportedly slow down the process of histamine breakdown in the body. Foods perceived as histamine liberators like certain fruits, nuts, mushrooms, some seafood, and additives can potentially stimulate the release of histamine, but don’t contain histamine themselves. However, due to the complex nature of the human body's biochemistry and the myriad of variables from diet to genetics that can impact health, these insights should serve as general guidelines rather than direct medical advice. *References:* [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.