Natto Histamine Information

Natto, a traditional Japanese food made from fermented soybeans, is known for its numerous health benefits, including improving digestive health and heart health. However, its impact on histamine levels warrants a closer examination. Research suggests that natto may contain varying levels of histamine due to the fermentation process used in its production. Some sources suggest that the longer the fermentation process, the higher the histamine content, and since natto undergoes a significant fermentation process, it is possible that it may contain high levels of histamine (1). However, the actual histamine content can vary greatly depending on factors such as the specific bacteria used in the fermentation process and the duration and conditions of the fermentation. On the other hand, natto can also potentially have a positive impact on histamine levels in the body. Several studies have suggested that certain strains of bacteria used in the fermentation process of natto, such as Bacillus subtilis, may potentially produce enzymes (diamine oxidase, or DAO) that help degrade histamine in the body and thus counteract histamine intolerance symptoms (2). Nevertheless, more research is needed to confirm these initial findings and to further quantify the histamine content in natto and its potential impact on histamine levels in the body. While the ingredients of natto are typically straightforward - primarily consisting of soybeans and the aforementioned Bacillus subtilis - other ingredients or variations in preparation may also have an impact. For instance, if additional ingredients from high histamine content food groups are added, such as tomatoes or vinegar, then the overall histamine content of the dish would increase. In conclusion, it's crucial to note that individual reactions can vary greatly. Some people with histamine intolerance might tolerate natto just fine, while others might experience symptoms. It's always recommended to monitor one's reactions closely and seek medical advice whenever necessary. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Marcobal, Angela, et al. "A metabolomic view of how the human gut microbiota impacts the host metabolome using humanized and gnotobiotic mice." The ISME journal 7.10 (2013): 1933-1943.