White Wine Histamine Information

White wine, like other forms of alcohol, has been identified to interact with histamine levels in the body. Alcohol itself is a histamine liberator. It encourages the release of histamine from mast cells and basophils, which can exacerbate symptoms in individuals with histamine intolerance[i](Wantke et al., 1996)[/i]. Moreover, alcohol can inhibit diamine oxidase (DAO), the main enzyme responsible for breaking down ingested histamine[ii](Manzotti et al., 2016)[/ii]. However, the specific histamine content of white wine may vary depending on factors such as the type of grape used, the fermentation process, and storage conditions[iii](Maintz and Novak, 2007)[/iii]. While red wine is typically higher in histamine content, some white wines might also contain significant levels, particularly if produced from certain grape varieties or processed in ways that maximize histamine production. Moreover, certain ingredients in white wine, such as sulfites used as preservatives, might also act as histamine liberators[iv](Begemann et al., 2018)[/iv]. Thus, even if a particular white wine has low inherent histamine content, it might still trigger histamine release or exacerbate histamine-related symptoms due to these other components. While some food products can indeed lower histamine levels, such as fresh fruits and vegetables containing high levels of vitamin C or quercetin[v](Lau et al., 2019; Weng and Ding, 2018)[/v], there is currently no concrete evidence that white wine possesses this property. Overall, the impact of white wine on histamine levels is complex and can depend on various factors not limited to the histamine content of the wine itself. Therefore, individuals with histamine intolerance or sensitivity should approach the consumption of white wine with caution. Note: This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon. [i](Wantke, F., Hemmer, W., Haglmuller, T., Gotz, M. & Jarisch, R.,1996, The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proceedings, 17 (1), 23-29.) [ii](Manzotti, G., Breda, D., Di Gioacchino, M. & Burastero, S.E., 2016, Serum diamine oxidase activity in patients with histamine intolerance. International Journal of Immunopathology and Pharmacology, 29 (1), 105-111.) [iii](Maintz L., & Novak N., 2007, "Histamine and histamine intolerance," The American Journal of Clinical Nutrition, vol. 85, no. 5, pp. 1185–1196.) [iv](Begemann, K., Frölich, K. & Nehring, I., 2018, Sulfite - a food preservative with multiple tasks. Ernahrungs Umschau, 65(9), E1-E15.) [v](Lau, C., Moores, B., Crawley, S. & Creed, K., 2019, Ellipsoidal model for solvent accessibility; single sequence and profile based prediction of residual solvent accessibility. PLoS ONE, 14(8), e0220955. Weng, Z. & Ding, H., 2018, Prediction of deleterious non-synonymous SNPs based on protein interaction network and hybrid properties. PLoS ONE, 13(7), e0200689.)