Histamine is a chemical produced in the body in response to a foreign substance. It can also be found in some common foods we eat (listed below). Histamine can trigger a pro-inflammatory response, with symptoms such as rash, swelling, itching, abdominal pain, vomiting, or difficulty breathing.
Our bodies usually produce enzymes (oxidase, diamine) that help to process histamine. Unfortunately, some people lack the correct amount of these enzymes, and a histamine sensitivity can result.
The following foods are associated with high levels of histamine:
- All types of drinking alcohol
- Wine
- Beer
- Whiskey
- All types of pickled food
- Sauerkraut
- Pickled beets
- All processed food that contains vinegar
- Salad dressing
- Mayonnaise
- Ketchup
- Mustard
- Pickles
- Tofu and soya sauce
- Cheese
- All processed Meats
- Salami
- Ham
- Bacon
- Hot Dogs
- Mushrooms
- Meat substitutes
- Any type of Tinned Fish
- Tuna
- Herring
- Salmon
- Prepared Salads
- Tinned Vegetables
- Yeast and yeast extract
- Dried Fruits, Seeds & Nuts
- Cocoa & Chocolate
- Cola & Pop
- Bananas
What to avoid
Although the list above covers a larger portion of the food groups, it is important to know the prevalence of histamine so you can effectively avoid it as much as you can. You can also take anti-histamines to help curb possible reactions. Natural anti-histamines include vitamin C and quercetin, but talk to your health care specialist before starting any new supplements. You can also talk to you an Ottawa allergy specialist to help identify your condition and which foods you should avoid.
