Many people experience a common tingling or stinging sensation when eating fresh pineapple. The feeling can range from a mild tingle to a slight burning.
The Enzyme Behind the Tingle
The sensation experienced when eating pineapple is largely due to an enzyme complex called bromelain. Bromelain is a proteolytic enzyme, meaning it breaks down proteins. This enzyme interacts with the proteins present in the delicate tissues of the mouth. When bromelain breaks down these proteins, it results in the tingling, stinging, or raw sensation many people report.
Bromelain is found throughout the pineapple plant, with higher concentrations located in the stem and core of the fruit. This protein-digesting ability of bromelain is why pineapple is also used commercially as a meat tenderizer. The enzyme works by breaking down the tough collagen proteins in meat, an action similar to what occurs on a smaller scale in the mouth’s tissues.
Is Your Mouth Really Being Eaten?
Despite the alarming sensation, your mouth is not actually being “eaten” in a harmful way. While bromelain does break down proteins, the effect is superficial and temporary. The tissues in the mouth are resilient and regenerate quickly, preventing any permanent damage. The sensation is a temporary reaction to the enzyme’s activity, not an indication of lasting harm.
The human body’s rapid cell turnover in the oral cavity means any minor protein breakdown is swiftly repaired. For most individuals, this tingling is a normal, harmless response. Allergic reactions to pineapple are distinct and rare, involving symptoms like itching, swelling, or difficulty breathing, which are different from the common, temporary enzymatic sensation.
Ways to Reduce the Sensation
Several methods can help minimize the tingling sensation when consuming pineapple. Heating pineapple, such as through grilling, baking, or cooking, denatures bromelain, rendering it inactive and reducing its protein-breaking effect. This is why canned pineapple, which undergoes a heating process, typically causes no sensation.
Eating very ripe pineapple can help, as some research suggests that bromelain activity may be lower in fully ripened fruit compared to unripe pineapple. Pairing pineapple with dairy products like yogurt or milk can reduce the sensation because the proteins in dairy interact with bromelain, neutralizing its effect on mouth tissues. Additionally, removing the core, which has a higher concentration of bromelain, can lessen the impact. Rinsing your mouth with water or a saltwater solution after eating pineapple can also help wash away residual enzymes.