White Miso Paste Histamine Information

White miso paste is a staple component of traditional Japanese cuisine. It is typically made from soybeans, salt, and a type of fungus called Aspergillus oryzae, alongside other grains like rice or barley. While there are limited specific studies on white miso paste's effects on histamine levels, we can infer a lot from its ingredients and production process. Fermented foods, such as miso, are known to potentially have higher levels of histamine due to the activity of certain bacteria during the fermentation process (1). Therefore, it is suggested that people with histamine intolerance exercise caution when consuming white miso paste. Moreover, soy, a primary ingredient of miso, has been recognized as a histamine liberator in some individuals (2). Histamine liberators can stimulate the release of histamine from immune cells in the body, which could exacerbate histamine intolerance symptoms. Yet, the severity of this impact could vary significantly among individuals, as some people might tolerate soy and fermented foods with no issues. Given these observations, despite the health benefits of miso, such as its high protein content and probiotic properties, individuals with histamine intolerance should monitor their reactions when consuming products with white miso paste. However, it is important to note that more specific studies directly linking white miso paste to histamine levels and intolerance symptoms are still needed to come to a conclusive understand. Therefore, bear in mind the aforementioned phrase: "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon." References: (1) Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. (2) Schink, M, et al. “Histamine intolerance: literature database constructed from reports in the medical literature.” Journal of Food Protection, vol. 81,2 (2018):251-262.