Vinegar Pickles Histamine Information

Vinegar pickles are fermented foods, and their impact on histamine levels can be dual, as it may vary depending on the individual digestive system and the exact product. The main ingredient in pickles is usually cucumber, a vegetable that does not typically contain or release histamine. However, the pickling process involves vinegar, which has a high histamine content. This introduction of histamine during the pickling process could lead to increased histamine levels when consumed[1]. Vinegar being a fermented product, can contain bacteria that break down the amino acid histidine in food to histamine, a process which can increase the level of histamine in the food product[2]. Consequently, consumption of products such as vinegar pickles can potentially raise histamine levels in the body, particularly in those with histamine intolerance. However, due to individual variance in tolerance levels, reactions to such foods can vary widely[3]. On the contrary, pickles also contain probiotics because they are fermented[4]. These helpful bacteria have been suggested in some studies to reduce histamine production[5], potentially counteracting part of the histamine increase caused by the vinegar. In conclusion, while vinegar pickles could increase histamine levels due to vinegar’s high histamine content and its fermentation nature, the presence of probiotics as a result of the pickling’s fermentation process could possibly help reduce histamine production to some degree. The effect on any individual, particularly those with histamine intolerance, would largely depend on their specific tolerance levels. Professional dietary advice should be sought by those affected. References: [1] Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-96. [2] Comas-Basté O, Latorre-moratalla ML, Sánchez-Pérez S, Veciana-Nogués MT, Vidal-Carou MC. Histamine and Other Biogenic Amines in Food. From Scombroid Poisoning to Histamine Intolerance. Int J Food Sci. 2020;2020:8473487. [3] Kovacova-Hanuskova E, Buday T, Gavliakova S, Plevkova J. Histamine, histamine intoxication and intolerance. Allergol Immunopathol (Madr). 2015;43(5):498-506. [4] Marco ML, Heeney D, Binda S, et al. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. 2017;44:94-102. [5] Suez J, Zmora N, Zilberman-Schapira G, et al. Post-Antibiotic Gut Mucosal Microbiome Reconstitution Is Impaired by Probiotics and Improved by Autologous FMT. Cell. 2018;174(6):1406-1423.e16.