Tapas Variety Histamine Information

Tapas are a variety of small, flavorful Spanish dishes that often include ingredients from categories known to either contain high levels of histamine, inhibit histamine breakdown, or stimulate histamine release. Starting with foods that contain high histamine, ingredients like red wine, long-ripened cheeses, mushrooms, tomatoes, and smoked meats are common in tapas. These foods can elevate the histamine level due to their significant histamine content. (1) For instance, Spanish tapas such as chorizo (smoked meat) can potentially increase histamine levels when consumed in large amounts. (2) There's also a category of foods that may not have high histamine levels, but can inhibit the breakdown of histamine. These include pineapple, cocoa products, and alcohol, which are potentially present in tapas or tapas ingredients. For example, Spanish dishes may include cocoa in various forms, and alcohol is often consumed with tapas. Their ingestion can slow down histamine degradation, contributing to increased histamine levels in the body. (3) Another group to consider are histamine liberators like cocoa products, certain types of fruits, mushrooms, walnuts, and hazelnuts. These substances may not contain histamine but can trigger its release within the body that would lead to elevated histamine levels. (4) Hence, consumption of tapas which contain these ingredients can stimulate histamine release. Certain ingredients such as Spanish green olives and anchovies, common in tapas, have not been researched well enough to publish any information regarding their direct impact on histamine levels. Our team is working hard on this, and data will be available soon. Several specific tapas dishes and their ingredients may have the potential to lower histamine levels, but currently, there is not enough scientifically validated information to conclusively state this. In conclusion, the impact of eating a variety of tapas on histamine levels can vary due to the diversity of ingredients and their respective levels of histamine content, inhibitors, and liberators. As with any dietary considerations, moderation and individual tolerance will be key factors. References: 1. Maintz, L. & Novak, N. (2007) Histamine and histamine intolerance, American Journal of Clinical Nutrition, Vol 85, Issue 5. 2. Kuefner MA, Schwelberger HG, Hahn EG, Raithel M. (2004) Histamine levels in sauerkraut and Korean kimchi. Int J Food Sci Nutr. 3. Sattler, J. & Hesterberg, R. (1988) Klin. Wschr. 66, 362. 4. Gould, H. J. & Sutton, B. J. (2008) IgE in allergy and asthma today, Nature, Vol 452.