Are lactic acid and soybeans low in histamine?

Histamine Content in Lactic Acid and Soybeans

Lactic acid is generally low in histamine, while soybeans can vary in histamine content depending on their processing, with fermented soy products being high in histamine and fresh soybeans being relatively low in histamine. 1

Understanding Histamine Content in Foods

Lactic Acid

• Lactic acid itself is not high in histamine
• However, foods containing lactic acid bacteria (especially fermented foods) can be high in histamine due to bacterial histidine decarboxylase activity 2
• The presence of lactic acid in a food does not automatically indicate high histamine content - it depends on the source and processing

Soybeans

• Fresh soybeans are generally considered low in histamine 1
• Fermented soy products (tempeh, miso, soy sauce, natto) are high in histamine due to microbial activity during fermentation 3
• Tofu (minimally processed soy) is typically lower in histamine than fermented soy products

Histamine Intolerance Considerations

Histamine intolerance results from an imbalance between accumulated histamine and the body's capacity for histamine degradation, primarily through the enzyme diamine oxidase (DAO) 1. When managing histamine intolerance, it's important to understand:

• Histamine intolerance differs from food allergies - it's a non-immunologic response rather than an IgE-mediated reaction 4
• Symptoms can affect multiple organ systems and may include headaches, gastrointestinal issues, skin reactions, and respiratory problems 3
• Low-histamine diets typically exclude fermented foods unanimously across all dietary protocols 5

Practical Dietary Recommendations

For those with histamine sensitivity:

1. Regarding lactic acid:

   • Pure lactic acid as an additive is generally well-tolerated
   • Avoid foods where lactic acid is produced through fermentation (yogurt, sauerkraut, kimchi)
   • Check ingredient labels for "fermented" products

2. Regarding soybeans:

   • Fresh or frozen edamame (young soybeans) are typically well-tolerated
   • Avoid fermented soy products like tempeh, miso, and soy sauce 1
   • Tofu may be tolerated by some individuals but reactions vary

3. General considerations:

   • Freshness matters - even low-histamine foods can develop histamine during storage 6
   • Individual tolerance varies significantly among those with histamine intolerance 1
   • A 4-week elimination diet followed by systematic reintroduction is recommended to identify personal triggers 1

Common Pitfalls and Caveats

• Confusion about lactic acid: Many people confuse lactic acid itself with fermented foods containing lactic acid bacteria. The acid itself is not high in histamine.
• Processing matters: The same food can have different histamine levels depending on processing methods and freshness.
• Inconsistent dietary advice: There is significant heterogeneity in low-histamine diet recommendations across the scientific literature 5
• Individual variation: Tolerance to specific foods varies widely among people with histamine intolerance 1
• Putrescine interference: Some foods low in histamine (like citrus fruits) are often excluded from low-histamine diets because they contain putrescine, which may interfere with histamine degradation 5

For accurate diagnosis and personalized dietary recommendations, consultation with a healthcare provider experienced in histamine intolerance is advised, as symptoms can overlap with other conditions.