Are spices low in histamine?

Are Spices Low Histamine?

Most spices are not low histamine and should be avoided by individuals with histamine intolerance, with the exception of fresh herbs which are generally considered safe.

Understanding Histamine in Foods

Histamine intolerance results from an imbalance between accumulated histamine and the body's capacity to degrade it. This condition affects multiple organ systems and can manifest with various symptoms including:

• Gastrointestinal: diarrhea, abdominal pain, nausea, vomiting
• Dermatologic: flushing, urticaria, pruritus, angioedema
• Respiratory: wheezing, shortness of breath
• Cardiovascular: hypotension, tachycardia 1

Spices and Histamine Content

When examining the histamine content of spices:

• Most spices, particularly dried spices, are considered high in histamine or histamine-liberating
• Fermented spice preparations are unanimously excluded in low-histamine diets 2
• Certain spices may act as histamine-liberators, causing the body to release its own histamine even if the spice itself doesn't contain high levels 2

Specific Recommendations for Spices

Spices to Avoid:

• Cinnamon
• Cloves
• Curry powder
• Chili powder
• Anise
• Nutmeg
• Processed spice mixes

Potentially Safe Options:

• Fresh herbs (basil, parsley, cilantro, etc.)
• Single-ingredient dried herbs in small amounts

Management of Histamine Intolerance

The primary treatment approach for histamine intolerance is dietary modification:

1. Low-histamine diet: Considered the gold standard for management 3

   • Exclude histamine-rich foods including most spices
   • A good response to this diet is considered confirmation of histamine intolerance

2. Supportive treatments:

   • DAO enzyme supplementation to support histamine degradation 3
   • Antihistamines (preferably 2nd or 3rd generation H1 antihistamines) for symptom control 3

Important Considerations

• There is significant heterogeneity among low-histamine diets in the scientific literature 2
• Only fermented foods are unanimously excluded across all low-histamine diet protocols
• The exclusion of approximately 32% of foods in these diets can be explained by their high histamine content 2
• Some foods are excluded due to their putrescine content, which may interfere with histamine degradation by the DAO enzyme 2

Diagnostic Challenges

Diagnosis of histamine intolerance requires a complex, time-demanding multidisciplinary approach. The condition remains somewhat controversial, with some researchers questioning whether it exists as a distinct entity 4. The variety and inconsistency of symptoms following similar stimuli makes diagnosis particularly challenging 3.

Conclusion

For individuals with suspected histamine intolerance, it is generally advisable to avoid most spices, particularly dried and fermented varieties, as part of a comprehensive low-histamine diet. Fresh herbs represent a safer alternative for flavoring foods.