We have been asked many times why these histamine levels do not correspond to those levels on other websites. The answer is pretty simple: The histamine levels are – contrary to levels shown, for example, for lactose - subject to fluctuation (depending on storage, age,...). This means that the levels given in the tables can only serve as points of reference.
Fresh fish – low in histamine The same fish, not stored in a cool place, an hour later: higher histamine levels The same fish, not stored in a cool place, four hours later: very high histamine levels
Foods which contain high levels of histamine
Pickled, tinned, canned, preserved foods
Cheese: especially matured and hard cheese – the more matured the more histamine
Smoked, cured meat, cured ham, salami
Most fish products (all shell fish), especially preserved fish products
Beans and pulses/legumes (especially chickpeas and soy beans, also peanuts))
Some fruit varieties (banana, pears, aubergines, oranges, kiwi, strawberries)
Alcohol, especially wine and beer
Yeast (better: products produced with yeast)
Black and green tea
Chocolate, cocoa, savoury snacks/biscuits, sweets with preservatives and/or food colourings
Nuts, walnuts, cashew
Foods which have a histamine liberating effect (histamine liberators):
Citrus fruits (new studies show that they are sometimes tolerated)
Papaya (new studies show that they are sometimes tolerated)
Cocoa and chocolate
Foods that block the DAO:
You are advised to always consult with a registered dietician and work out a detailed dietary plan with them!
Foods that have lower histamine levels:
Please be aware that, because of any other food intolerances or cross-allergies that may also be present, the low-histamine level of a particular foodstuff alone says nothing definite about whether or not the patient can tolerate it.
Fresh meat (fresh, cooled, frozen)
Freshly caught fish and seafood
Fresh fruit: melon, blueberry, cranberries (lingonberries), litchi, mango, khaki, rhubarb, cherries red currants, apricot, apple
The information provided on the Food Intolerance Network website is no substitute for a visit to a registered dietician, nutritionist or a doctor. The information that you will find here may not be used as a substitute for professional advice and treatment by a medical professional or approved and registered dieticians. The content of the Food Intolerance Network website may not be used as a basis or means for any form of self-diagnosis.