Histamine
Japanese: ヒスタミン
A biogenic amine produced from the amino acid histidine by microbial enzymes. Can be present in fermented foods and may trigger intolerance symptoms.
Histamine is a biogenic amine produced when the amino acid histidine is converted by microbial decarboxylase enzymes. Known for its role in immune and allergic responses, it can also be present in fermented foods.
Miso, soy sauce, cheese, wine, fish sauce—foods that undergo long fermentation and aging may accumulate histamine. For most people this is harmless, but those with histamine intolerance may experience headaches or hives.
Fermentation has the capacity to 'create' histamine, but manufacturing conditions can be managed to limit accumulation. Understanding such byproducts is essential when considering the safety of fermented foods.