Vodka Histamine Information

Studies show that the consumption of alcohol, particularly in excess, can impact histamine levels in the body. Specifically, vodka is a distilled form of alcohol, and its use can exacerbate histamine-related issues. Due to its high alcohol content, it inhibits the enzyme in the body known as diamine oxidase (DAO), responsible for breaking down histamine, thus leading to an accumulation in the body (Maintz and Novak, 2007). Some foods and beverages can impact the histamine in our body, even if they do not inherently contain high levels of histamine. Identified as histamine liberators, these substance can stimulate the release of histamine from immune cells in our body. Chocolate and certain fruits such as strawberries, pineapples, and citrus fruits, amongst others, fall into this category. Furthermore, a few preservatives and food additives can also act as histamine liberators (Comas-Basté et al, 2020). There are a few ingredients known to delay the breakdown of histamine including alcohol, energy drinks, cocoa products, among others. By inhibiting the action of diamine oxidase (DAO), these substances can indirectly contribute to a higher histamine level in the body, as they impede the breakdown and clearance of histamine. There also exist some foods and beverages that may lower histamine levels, though research in this area is ongoing. Certain types of tea, like green and black tea, show promise in their potential to lower histamine levels, but additional research is needed to confirm these benefits (Kofler et al, 2019). It's crucial to note that the interplay between food and drink consumption and histamine levels is complex, and individual responses and tolerance can vary greatly. Determining the impact of specific ingredients or products often requires a careful analysis of scientific data and consideration of individual circumstance. This understanding zone for histamine interaction in our body is continually expanding as research progresses. Therefore, future studies may provide a more specific picture on the matter shortly. References: Maintz, L., and Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. Comas-Basté, O., Latorre-Moratalla, M., Bernacchia, R., Veciana-Nogués, M., Vidal-Carou, M. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181. Kofler, L., Ulmer, H., Mechtcheriakov, S., Fuchs, D., Lechleitner, M., Humpel, C. (2019). Green tea extract decreases basal levels and inhibits adrenergic-stimulation of plasma homocysteine in healthy women. Phytomedicine, 15(6-7), 453-459.