Histamine is a naturally occurring biogenic amine found in the body and various foods. It acts as a signaling molecule for allergic responses and inflammation. For most people, dietary histamine is quickly metabolized and poses no issue.
Histamine intolerance occurs when the body cannot effectively break down the compound, often due to a deficiency in the enzyme diamine oxidase (DAO). When the body’s capacity to process histamine is overloaded, symptoms resembling an allergic reaction can occur, prompting the need for a low-histamine diet.
Understanding Histamine in Food
Histamine in food is primarily produced by bacterial action as a product of amino acid breakdown. This process is accelerated by aging, fermentation, or spoilage, which is why foods like aged cheeses, cured meats, and fermented vegetables are consistently high in histamine content. The amount of histamine in any given food can be highly variable, depending on storage conditions and preparation methods.
The body manages this dietary intake using the DAO enzyme, which is the main regulator for breaking down histamine consumed through the mouth. When DAO activity is compromised, the compound accumulates in the bloodstream. This accumulation leads to the diverse range of symptoms associated with histamine intolerance, such as digestive issues, headaches, or skin flushing.
The Histamine Status of Figs
The classification of figs within a low-histamine diet is not entirely straightforward, often depending on whether the fruit is fresh or processed. Fresh figs are generally considered to contain low levels of histamine compared to other fruits. They are frequently included in the initial phases of a restrictive diet. However, the individual nature of histamine intolerance means some sensitive people may still react to even small amounts.
A separate issue is the concept of a “histamine liberator,” which is a food that, while not inherently high in the compound, can trigger the release of the body’s own stored histamine from mast cells. Figs are not widely classified as histamine liberators, unlike fruits such as citrus, strawberries, or pineapple. This distinction means fresh figs are less likely to provoke a reaction solely by stimulating the body’s internal histamine stores. Fresh figs represent a safer choice when compared to known high-histamine fruits like bananas or papayas.
Factors Influencing Histamine Levels in Figs
The processing and storage of figs create the most significant variations in their histamine content. The difference between fresh and dried figs is substantial, as the drying process concentrates all the fruit’s components, including histamine. Dried figs are often categorized as high-histamine foods and are recommended to be avoided on a strict low-histamine diet.
The histamine content also increases as the fruit ripens and ages. Overripe or bruised figs will naturally contain higher levels of the biogenic amine than freshly picked ones, due to the natural breakdown of proteins. Storage length and conditions are major factors, as histamine levels increase over time in any food. To minimize histamine intake, fresh figs should be consumed immediately after purchase, and improper storage should be avoided.