Worcestershire Sauce Histamine Information

Worcestershire Sauce is a fermented liquid condiment created by combining vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and other flavorings. Reviewing these ingredients can provide insights into its impact on histamine levels. Vinegar is a major ingredient in Worcestershire Sauce, which is listed as a food with high histamine content. Several types of vinegar, including the malt vinegar often used in Worcestershire Sauce, have been shown to contain histamines (1). The fermentation process used in vinegar production can contribute to these high histamine levels since fermentation is known to increase histamine levels in foods and beverages (2). Another key ingredient in Worcestershire Sauce is anchovies. Fish, especially fermented or processed types like those used in the sauce, tend to have high histamine levels. Studies have found that histamine formation is prevalent in marine fish, including anchovies, due to the action of certain bacteria (3). Garlic and onions, while not high in histamine themselves, have been classified as histamine liberators (4). These foods can stimulate the release of histamine from other cells in the body. Despite the high histamine content and presence of histamine liberators in Worcestershire Sauce's ingredients, it's important to note that histamine response can vary among individuals. Some might tolerate Worcestershire Sauce without any issues, while others might experience symptoms associated with high histamine levels. However, this product has not been researched well enough to publish any definitive information regarding its exact histamine levels and the varying impacts on different individuals. Our team is working hard on this, and data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Koetse, H. A., et al. (1997). Histamine in vinegar. Food Additives & Contaminants, 14(6), 553-558. 3. Hungerford, J. M. (2010). Scombroid poisoning: A review. Toxicon, 56(2), 231-243. 4. Worm, M., et al. (2009). Impact of native, heat-processed and encapsulated onion and garlic on immune cell activation. Natural product communications, 4(12), 1934578X0900401242.