Wakame Histamine Information

Wakame, a type of edible seaweed popular in Asian cuisine, has been subject to numerous research studies focused on its health impacts. Although relevant research directly linking Wakame consumption to histamine levels in the body is somewhat limited, there are aspects of Wakame’s nutritional profile that can potentially interact with the histamine pathway. Among its constituents, Wakame contains Vitamin B6 (Pyridoxine), which has been associated with aiding the metabolism of histamine in the body. A study by Maintz and Novak (2007) highlighted the role of vitamin B6 in histamine intolerance, explaining that a deficiency might affect histamine degradation, leading to increased histamine levels. Considering this, Wakame, as a source of vitamin B6, might play a role in histamine management. However, caution must be exercised as some varieties of seaweed might get contaminated with histamine if handled or processed improperly, similar to other seafoods. While this usually is not associated specifically with Wakame, it's a factor to take into account (E.U. Regulation, 2019). It is also important to note the salting and pickling process often used in the preparation of Wakame and other seaweeds – the added vinegar could potentially elevate histamine levels in the body, given that vinegar is a known histamine-rich food. Thus, while Wakame might offer some benefits due to its vitamin B6 content, more specific research on its effect on histamine levels is required to make a definite conclusion. References: 1. Maintz, L., and Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. European Union (2019). Commission Regulation (EU) No 2073/2005 on microbiological criteria for foodstuffs (as amended). Note: This information is based on the best-available research and should not replace personal advice from a healthcare provider.