Wasabi Paste Histamine Information

Wasabi paste, a condiment often used in Japanese cuisine, is derived from the stem of the wasabi plant. The active ingredients in wasabi are isothiocyanates which contribute to its characteristic pungent taste and horseradish-like heat. There is limited research on the direct impact of wasabi on histamine levels. However, in the context of its ingredients and components, wasabi has isothiocyanates that may have anti-inflammatory properties. A study showed that allyl isothiocyanate could suppress the release of histamine from mast cells, suggesting potential anti-allergic activity [1]. One also has to take note that wasabi and other spicy foods do not typically fall under the group of high histamine foods. The compound responsible for wasabi's spiciness, allyl isothiocyanate, bears no relation to histamine. While it is not explicitly a histamine liberator, symptoms similar to histamine intolerance may be experienced due to capsaicin-induced changes in gut motility, enhancing the permeability of intestines, potentially leading to leakage of histamine into the bloodstream [2]. However, the role of wasabi in this is not well established, as capsaicin is more commonly found in chilli peppers, not in wasabi. Hence, consumption of wasabi does not appear to significantly impact histamine levels, according to the currently available data. However, individual sensitivity to wasabi and other spicy foods can vary, and in some cases, adverse reactions might be confused with histamine-related symptoms. References: [1] Kawakishi, S., & Morimitsu, Y. (2004). Inhibition of myeloperoxidase by isothiocyanates. International journal of food sciences and nutrition, 55(4), 307-310. [2] Bortolotti, M., & Porta, S. (2011). Effect of red pepper on symptoms of irritable bowel syndrome: preliminary study. Digestive diseases and sciences, 56(11), 3288-3295.