Zinc Histamine Information

Zinc, an essential mineral, has been observed to exert a regulatory effect on histamine levels. Specifically, zinc is required for the enzyme diamine oxidase (DAO) to function correctly. DAO is responsible for breaking down histamine, thus it can be postulated that a sufficient intake of zinc could help in managing histamine levels, especially in individuals with histamine intolerance (1). Certain foods, despite not necessarily having a high histamine content, can liberate histamine. Prominent examples include cocoa products, certain types of fruit like strawberries, plums, citrus fruits, pineapple, kiwi, and mushrooms, as well as walnuts and hazelnuts (2). Invertebrate seafood like mussels and squid, additives, gelatine, and some preservatives are also histamine liberators (3). Examining the zinc content in these foods, it's clear that cocoa products and some types of nuts are a good source of zinc. Thus, these can help to support DAO function, and by extension, help control histamine levels. On the other hand, in the absence of any significant zinc content in fruits and invertebrate seafood, the effect of these foods on histamine levels would primarily be due to their role as histamine liberators. Unfortunately, precise zinc content in red wine, French champagne, long-ripened cheese, yogurt or baked goods that contain yeast is not readily accessible, thus it is difficult to conclude a direct impact of these foods on histamine levels based on zinc content. In conclusion, the impact of zinc on histamine levels is an essential concept in understanding how to manage histamine levels effectively. While more research is needed to definitively establish how foods high in zinc can counterbalance their effects as histamine liberators, current findings suggest a potential balancing act at play. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4). 3. Joneja, J. M. (2014). Dietary management of histamine intolerance. Journal of Food Allergy, 1, 08-09.