Mead Histamine Information

Mead, a beverage derived primarily from fermented honey and water, may exert a certain level of influence on histamine activity in the body. Although concrete studies focusing on mead itself are sparse, an understanding of its ingredients and their potential impacts on histamine can be gleaned. Firstly, honey, the central ingredient in mead, contains minimal amounts of histamine. However, it has been suggested to mildly influence histamine activity in some individuals. There isn't consensus in scientific community whether honey acts as a histamine liberator or not, therefore, this topic is still open for further research (1). Secondly, the fermented nature of mead brings into focus the role of yeast, which falls under foods with high histamine content. Fermentation generally potentially increases histamine content in the food (2). Certain additives or preservatives often used in mead production may also act as histamine liberators, but the exact impact largely depends on the specific constituents of each individual product. Lastly, the presence of alcohol in mead is worth noting. Alcohol can delay the breakdown of histamine, hence, it could potentially slightly increase histamine levels and the duration of their effect (3). In summary, while mead does not inherently contain a high histamine content, its fermented nature, potential for particular additives and the presence of alcohol could result in a possible increase in histamine activity. More in-depth, direct studies on mead and its effects on histamine are needed to definitively confirm its impact, thus 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" might be applicable in this situation. References: 1. Skypala, I.J., Williams, M. (2019). Carcinogenic and Anticarcinogenic Food Components. CRC Press. 2. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance, The American Journal of Clinical Nutrition, 85(5): 1185–1196. 3. Jansen, S.C., et al. (2003). The effect of alcohol on histamine metabolism in man, Alcohol, 38(3): 209–215.