Yogurt Histamine Information

Yogurt is a popular dairy product made through the bacterial fermentation of milk. It contains "live and active cultures", which are beneficial gut bacteria that play a significant role in promoting gut health and bolstering immune function. However, its impact on histamine levels is not as straightforward. Yogurt production involves fermentation, a process often associated with high histamine content. However, it's important to note that not all yogurt can be classified as high in histamines. Lactobacillus acidophilus and Bifidobacterium, which are often used in the fermentation process of yogurt, are categorized as histamine-neutral strains (i.e., they neither produce nor break down histamine) [1]. However, bacteria like Lactobacillus casei, Lactobacillus reuteri, and Lactobacillus bulgaricus, often used in yogurt production too, are known histamine producers [2]. Therefore, the histamine content of yogurt can widely vary based on the specific bacterial strains used during the fermentation process. The fermentation duration also plays into yogurt’s histamine content. Longer-fermented products, including yogurt, tend to contain more histamine than their minimally fermented counterparts [3]. Therefore, non- or low-fermented yogurts, such as Greek yogurt, might indeed be an alternative for those struggling with histamine issues. Regarding the liberating effect of histamine via yogurt, there's currently insufficient specific research available. It's well established that certain foods can trigger the release of histamine, but the connection between yogurt and histamine release remains unclear. Therefore, the sentence "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon" applies. Broadly speaking, whether yogurt will raise histamine levels or lead to the liberation of histamine can significantly depend on the individual’s gut health, bacterial balance, and overall tolerance towards histamine. References: [1] Maintz L, Novak N. Histamine intolerance: Management and diet. Am J Clin Nutr. 2007;85(5):1185-1196. [2] Sanchez B, et al. Probiotics, gut microbiota, and their influence on host health and disease. Mol Nutr Food Res. 2017;61(1). [3] Izquierdo Pulido M, et al. Biogenic Amines: Risks and Control. In: Toldrá F (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. 2009.