Zesty Lime Vinaigrette Histamine Information

Zesty Lime Vinaigrette, given its ingredients, can potentially impact histamine levels in the body. It commonly contains elements such as vinegar, citrus fruits, and sometimes even alcohol – all of which are known to interact with histamine levels. Vinegar, one of the primary ingredients in a vinaigrette, is reputed to have high histamine content. Consuming vinegar may augment histamine levels, potentially triggering symptoms in susceptible individuals. This is corroborated by evidence from the Swiss Interest Group Histamine Intolerance (SIGHI) (1). Similarly, lime, a type of citrus fruit commonly found in Zesty Lime Vinaigrette, is considered a histamine liberator. It doesn't contain histamine itself but can provoke its release in the body (2). This can intensify histamine-related symptoms, particularly in people with histamine intolerance. Furthermore, if alcohol is present in your vinaigrette, it could contribute to delayed histamine breakdown due to its inhibitory effect on the enzyme diamine oxidase (DAO), responsible for breaking down histamine in the body. This is supported by findings in the "American Journal of Clinical Nutrition" (3). However, there is no specific research on Zesty Lime Vinaigrette in relation to histamine levels. This assessment is made based solely on the common ingredients of the dressing. Individuals with histamine intolerance or other relevant health concerns should seek personalized advice from a healthcare provider considering their unique conditions and dietary needs. (References) 1. Maintz L, Novak N. "Histamine and histamine intolerance." The American Journal of Clinical Nutrition. 2007;85(5):1185-1196. https://www.researchgate.net/publication/6303241_Histamine_and_histamine_intolerance 2. Reese I, Ballmer-Weber B, Beyer K, et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo Journal. 2017;26(2):72-79. https://link.springer.com/article/10.1007/s40629-017-0011-y 3. Wantke F, Gotz M, Jarisch R. "The red wine provocation test: intolerance to histamine as a model for food intolerance." Allergy Proceedings. 1996;17(4):199-203. https://www.ncbi.nlm.nih.gov/pubmed/8869680