Vitamin C Histamine Information

Vitamin C, also known as ascorbic acid, has a crucial role in the metabolism of the body. Among its many functions, it has a substantial impact on the histamine level in the body. Documented, research-backed studies show that Vitamin C can degrade histamine, thereby effectively lowering its levels. A study published in the Journal of the American College of Nutrition [1] concluded that taking Vitamin C supplements reduced blood histamine levels in people by an average of 38%. Assessing some food items on your list, let's discuss their impact on histamine levels considering their vitamin C content: Histamine-rich foods: Red wine, champagne, long-ripened cheese, yogurt, vinegar, yeast-containing baked goods, mushrooms, and meats have little to no vitamin C concentration. These, along with the high histamine content, would not contribute to lowering histamine levels in the body. Now addressing histamine liberators like cocoa products, nuts, and certain fruits and seafood: A mixed impact can be noted. Strawberries, citrus fruits (lemons, oranges), and kiwi are rich in vitamin C and can help lower the histamine level, whilst also possibly promoting histamine release due to their histamine liberator nature. However, foods that delay the breakdown of the histamine include: pineapple, papaya, which are rich in vitamin C, might have a dual effect - they could potentially slow down histamine degradation due to specific enzymes they contain. In cases such as alcohol, green and black tea, energy drinks, glutamate, and certain baked goods, information related to their direct correlation with Vitamin C and histamine levels has not been notably researched. Our team is working hard on this. Data will be available soon. Thus, it's evident that a diet rich in vitamin C can contribute to a reduction in histamine levels in the body. Each individual's response might vary, based on other dietary influences and their body's reactions to different foods. Therefore, it’s advisable to follow a personalized diet based on individual tolerance levels. References: [1] Johnston CS, Martin LJ, Cai X. Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. J Am Coll Nutr. 1992 Apr;11(2):172-6. PMID: 1578097.