Vitamin E Histamine Information

Vitamin E is recognized as a potent antioxidant that helps in neutralizing free radicals in the body, including histamine molecules. Despite limited research, some studies reveal that Vitamin E can be beneficial in reducing the severity and frequency of allergic reactions, which are often triggered by high histamine levels. Thus, incorporating Vitamin E-rich foods might potentially be useful in managing histamine levels (1). Histamine-rich foods like red wine, fermented cheeses, and certain fish products may contribute to increased histamine levels in the body. From a biochemical perspective, histamine is formed by the decarboxylation of the amino acid histidine (2), which can occur during the fermentation process used in creating these foods. Furthermore, certain food items including pineapple, papaya, cocoa products, and nuts can delay the breakdown of histamine in the body by inhibiting the action of diamine oxidases (DAO), the primary enzyme responsible for degrading histamine (3). In turn, this could lead to a buildup and delayed clearance of histamine. Histamine liberators, while not necessarily high in histamine, can trigger the release of histamine from certain cells in the body. Cocoa products, some fruits, and certain types of seafood fall into this category. These products wouldn't directly increase histamine levels, but could indirectly contribute to a rise by inducing its release (4). Some histamine-lowering foods include fresh meat and freshly caught fish, eggs, gluten-free grains, pure peanut butter, and fresh fruits such as mango, pear, kiwi, and apples (5). Please note, not every food group has been thoroughly researched regarding its histamine impact. For instance, the effects of tomatoes and yeast in baked goods on histamine levels are not fully understood. The same is true for additives, gelatine, certain preservatives, and glutamate. Data on these foods will hopefully be available soon as our team continues with their exploratory studies. References: (1) https://pubmed.ncbi.nlm.nih.gov/27012909/ (2) https://watermark.silverchair.com/815.pdf?token=AQECAHi208BE49Ooan9kkhW_Ercy7Dm3ZL_9Cf3qfKAc485ysgAAAq8wggKrBgkqhkiG9w0BBwagggKcMIICmAIBADCCApEGCSqGSIb3DQEHATAeBglghkgBZQMEAS4wEQQMPqhVtqnXdfc1q5mtAgEQgIICXO_sOy2BHmREhd-wq5jp5VvsdB-JSPDVCJxtj-jIRkrnllhymJ_S5N7HLQ2Up8pszeGhJXvQQjfI (3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4747272/ (4) https://link.springer.com/article/10.1007/s12016-020-08757-4 (5) https://www.ncbi.nlm.nih.gov/books/NBK513362/