Vegetarian Chili Histamine Information

Eating vegetarian chili can have varying impacts on histamine levels depending on the specific ingredients used in the recipe. While chili traditionally incorporates a variety of vegetables, beans and spices, for those with histamine intolerance, it's important to choose the ingredients wisely. Red kidney beans, commonly used in the chili, are said to contain moderate levels of histamine [1]. However, they're not listed as histamine liberators or foods that delay histamine breakdown. On the other hand, tomatoes, a staple ingredient in vegetarian chili, are considered high in histamine [2]. Meanwhile, spices like chili powder and cumin do not seem to be high in histamine, nor be histamine liberators or linked with delaying histamine breakdown. However, peppers, often used in chili, might liberate histamine depending upon individual sensitivity [3]. A range of vegetables are often added to vegetarian chili. While bell peppers might liberate histamine [3], other commonly used vegetables seem relatively safe. Vegetables like onion, garlic, and zucchini don't appear on lists of foods high in histamine, those that liberate histamine, or those that delay its breakdown. Regarding the potential of certain ingredients to lower histamine levels, there's limited research substantiating this. Though, some sources suggest that quercetin, found in various fruits and vegetables like onions, has antihistamine properties [4]. Although this meal’s potential impact on histamine levels has been outlined, responses can greatly vary. There is a need for a more exhaustive study examining histamine content in vegetarian chili; as is, this topic is not adequately researched, and data will become available as research progresses. References: [1] Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007 May 1;85(5):1185-96. [2] Reese I, Ballmer-Weber B, Beyer K, Fuchs T, Kleine-Tebbe J, Klimek L, Lepp U, Niggemann B, Saloga J, Schäfer C, Werfel T. German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International. 2017;26(2):72-9. [3] Schink M, Konturek PC, Tietz E, Dieterich W, Pinzer TC, Wirtz S, Neurath MF, Zopf Y. Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology. 2018 Aug;69(4). [4] Mlcek J, Jurikova T, Skrovankova S, Sochor J. Quercetin and its anti-allergic immune response. Molecules. 2016 May;21(5):623.