Yeast Histamine Information

Consumption of food and substances can significantly impact the histamine levels in our bodies. Histamines primarily are definite by-products of certain bacteria, typically found in fermented foods. One of these foods is baked goods containing yeast. Yeast, commonly known for its fermentation abilities, can generate histamines during the fermentation process. Thus, if ingested, it may potentially increase the histamine levels in the body [1]. A similar scenario occurs with certain alcohols, notably red wine and French champagne (specifically if made from red grapes). These products undergo a fermentation process, thereby containing a higher concentration of histamines [2]. Long-ripened cheeses, especially hard cheese, along with smoked meat, such as ham and salami, various fish products, and vegetables such as tomatoes also contain a high level of histamines. This is due to the fermentation or aging process they go through, which increases histamine content [3]. Certain foods while not high in histamine content by themselves, intervene in the body's ability to break down histamine, thereby increasing its levels. Pineapples, papaya, cocoa products, some nuts, such as nutmegs, alcohol, green and black tea, and energy drinks fall under this category. They impact the function of diamine oxidase (DAO), an enzyme that metabolizes and regulates histamine [4]. On the other hand, some foods, termed as histamine liberators, are known to trigger the body's cells to release histamine. These include cocoa products, some fruit types like strawberries, citrus fruits, and kiwi, mushrooms, nuts such as walnuts and hazelnuts, and certain seafood [5]. Indeed, monitoring the histamine level and understanding the foods that can alter it is critical for those dealing with sensitivity to histamines. References: [1] Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. [2] Wantke F, Götz M, Jarisch R. The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proc. 1994;15(1):27-32. [3] Luersen K, Schnitker J, Rautenbach S, et al. Cheese and Histamine Intolerance. Allergologie Select. 2019;3(1):18-23. [4] Ibeakanma C, Vanner S. Role of dietary nutrient composition in the endogenous histamine control of serotonin release from the rat colon. Inflamm Bowel Dis. 2005;11(2):156-163. [5] Komericki P, Akkilic-Materna M, Strimitzer T, Wöhrl S. Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wien Klin Wochenschr. 2011;123(1-2):15-20.