Foods
Histamine-rich foods are primarily ripened, fermented, microbially produced, and spoiled foods (see also under Fermented Foods). In these, histamine is usually produced by microorganisms (bacteria, fungi) only during ripening. Milk is a good illustration of this. The content increases in the following order: Fresh milk, pasteurized milk, UHT milk, cream, yogurt, cheese. The following list is not complete. In addition, it must be noted that not every cheese, wine or fish contains equally high concentrations of histamine. The levels vary greatly depending on the variety. Ripened cheese:
- Camembert
- Gouda
- Parmesan cheese
- More
Alcoholic beverages:
- White and red wine
- Some beers and champagne
- Alcohol promotes the release of histamine and at the same time inhibits its degradation
Meat / Sausage:
- Sausages, salami
- Mettwurst
- Bündner meat
- Smoked meat
Smoked and cured fish:
- Mackerel
- Herring
- Anchovies
- Sardines
- Tuna
Vegetables:
- Eggplant
- Tomatoes
- Sauerkraut
- Spinach
More:
- Ketchup
- Red wine vinegar
- Yeast, yeast pastry
In addition, there are a number of foods that do not contain high concentrations of histamine, but promote the release of histamine. These include:
- Citrus fruits (lemons, oranges).
- Papaya
- Strawberries
- Pineapple
- Nuts and peanuts
- Tomatoes
- Spinach
- Chocolate
- Fish and crustaceans
- Pig
- Protein
- Spices
