This table shows some of the known levels that have been measured in foods. There is very little literature which can provide this kind of information at the moment. You can find a more detailed list in the download area, which also includes histidine levels. Or see out table with foods ranked by tolerability.
The amount of histamine in a food is heavily dependent on external factors (ripening stage, processing method, origin, storage,...). This means that these amounts are extremely variable. The amounts given below are thus only supposed to serve for the purpose of general guidance!
You can find an overview concerning high-histamine foods in this article!
>indicates that higher levels have also been measured, but that the sources are not properly established
<indicates that it is possible for these foods to contain lower levels
|food||Histamine (g/kg)||Histidin (g/100g)||Histamine (g/100g)|
|Sauerkraut||200,00 / 9-130(3)||0,02000|
|Rice polished, white||2,80||0,170||0,000280|
|food||histamine mg/kg||food||histamine mg/kg|
|Red wines (selection of)(1)||0,6-3,8>||Trout||333|
|Austrian white wines (selection of)(1)||0,01-0,12>||Herring||35|
|Sheep’s cheese||4-61||Beef liver||65|
|Whole milk||0,6-3||Beef(1)||< 2,5|
Alcoholic beverages should generally be avoided by those suffering from histamine intolerance because they are able to block the function of DAO!
(1)Jarisch, R. "Histaminunverträglichkeit", Thieme Verlag TB 2. Auflage
(2) Ekici, K., H. Coskun, 2004: Histamine Contents of Some Commercial Vegetable Pickles. Pakistan Journal of Nutrition 3
(3): 197-198(3) Taylor, S.L., M. Leatherwood and E.R. Cieber, 1978: Histamine in Sauerkraut. J- Food Sci., 1030-1032
(4) Souci-Fachmann-Kraut, Lebensmitteltabelle für die Praxis, 3.Auflage