Are Coconut Aminos a High Histamine Food? A Look at Fermentation and Sensitivity

December 7, 2025 •

3 min read

While fermented foods are generally known to increase histamine levels, the question of whether coconut aminos are a high histamine food has a more nuanced answer, depending heavily on production methods and individual sensitivities. This makes personal tolerance a critical factor in determining its suitability for a low-histamine diet.

Quick Summary

This article explores the histamine content of coconut aminos, examining the fermentation process, differences between brands, and factors affecting individual tolerance for those managing histamine sensitivity.

Key Points

Variable Histamine Levels: Coconut aminos' histamine content is not fixed and depends on the specific fermentation process, duration, and storage used by the manufacturer.
Lower Than Soy Sauce: Compared to traditional soy sauce, coconut aminos are consistently reported to contain significantly lower levels of histamine, making them a common and safer alternative for many.
Individual Sensitivity is Key: The most important factor is personal tolerance; what one person tolerates well might trigger symptoms in another due to variations in the DAO enzyme.
Check Brands for Testing: Some manufacturers conduct laboratory testing to ensure their coconut aminos products are verifiably low in histamine and may advertise this on the packaging.
Safer Alternative: For many individuals on a low-histamine diet, coconut aminos can be a suitable, flavorful soy-free and gluten-free alternative to traditional soy sauce.
Proper Storage is Crucial: As with other fermented products, histamine levels can increase over time. Storing the product correctly, especially refrigerating after opening, is important.

Understanding Histamine and Fermentation

Histamine is a biogenic amine that plays a crucial role in the immune system, acting as a signaling molecule. For most people, dietary histamine is broken down efficiently by the enzyme diamine oxidase (DAO), located in the digestive tract. However, individuals with a deficiency or low activity of the DAO enzyme can experience histamine intolerance. When they consume foods high in histamine, they may suffer from symptoms such as headaches, hives, digestive issues, and nasal congestion.

Many foods naturally contain histamine, and the level often increases during processes like fermentation, aging, or prolonged storage. This is why fermented foods, including aged cheeses, cured meats, and soy sauce, are frequently cited as high-histamine foods. The question of whether coconut aminos, a fermented product, fall into this high-histamine category requires a closer look at its specific production.

The Fermentation Process of Coconut Aminos

Coconut aminos are produced by fermenting the nutrient-rich sap of the coconut blossom and blending it with sea salt. The fermentation process is what develops the savory, umami flavor that makes it a popular soy sauce alternative. While this process can introduce biogenic amines like histamine, several factors differentiate coconut aminos from other fermented condiments:

Shorter Fermentation: The fermentation period for coconut aminos is often much shorter than for traditional soy sauce, which can naturally result in lower histamine levels.
Different Microbial Cultures: The types of microbes used in fermentation and the cultures naturally present in the environment can influence the level of histamine produced. Some strains of Lactobacillus used in fermentation can even help to degrade histamine.
Pasteurization: Some brands may pasteurize their product, which halts the fermentation process and prevents further histamine formation in the bottle.

Coconut Aminos vs. Soy Sauce: A Comparison


Feature	Coconut Aminos	Soy Sauce
Source	Coconut blossom sap	Fermented soybeans and wheat
Fermentation	Shorter duration, often pasteurized	Longer, traditional fermentation period
Histamine Level	Generally lower, can vary by brand	Consistently high
Biogenic Amines	Lower overall levels	Higher levels of glutamate and other biogenic amines
Gluten	Gluten-free	Contains gluten (most types)
Soy	Soy-free	Contains soy
Taste Profile	Subtly sweet and savory	Salty and more intense umami

Factors Affecting Histamine Content

Several variables can influence the final histamine content of coconut aminos, which is why brands can vary. Awareness of these factors can help those with sensitivity make an informed choice.

Manufacturer and Production Method: Different brands have different processes. As noted, some test their products and guarantee low-histamine levels, often indicated on the packaging.
Fermentation Duration: The longer the fermentation process, the greater the potential for histamine accumulation.
Storage and Handling: The way the product is stored, both before and after opening, can affect histamine levels. High temperatures and prolonged storage can increase the histamine content. Refrigeration is recommended once opened.

The Role of Individual Tolerance

Ultimately, whether coconut aminos are a 'high histamine' food for you depends on your personal sensitivity. Some individuals with severe histamine intolerance may react to even the low levels found in some brands, while others tolerate it without issue. It is important to approach new foods with caution and listen to your body's signals.

A Low-Histamine Diet Approach

For those managing histamine intolerance, here is a sensible approach to incorporating new foods:

Elimination Phase: Follow a strict low-histamine diet for a few weeks to allow your body to reset. Avoid all known high-histamine foods.
Controlled Reintroduction: Introduce coconut aminos in a small quantity. Monitor your body for any adverse reactions over a couple of days.
Increased Intake: If the first test is successful, gradually increase your intake to a regular portion size, continuing to monitor for symptoms.

This structured process can help you determine your personal threshold for foods like coconut aminos. For more information on histamine intolerance and low-histamine diets, see this comprehensive guide: Clinical Education on Histamine Intolerance.

Conclusion: The Final Verdict

So, are coconut aminos a high histamine food? The answer is generally no, not in the same league as soy sauce. While it is a fermented product and contains some naturally occurring histamine, its levels are typically much lower. For many individuals with histamine intolerance, it is a well-tolerated and flavorful alternative. However, due to the variability in production and the highly personal nature of histamine sensitivity, it is essential to consider the brand and test your individual tolerance before regular consumption. Checking for lab-tested low-histamine brands and practicing proper storage can also help minimize your risk.

Frequently Asked Questions

Yes, for many people with histamine intolerance, coconut aminos are a suitable alternative, as they typically contain much lower histamine levels than products like soy sauce. However, individual tolerance varies, so it's best to test a small amount first.

Histamine is a biogenic amine produced during fermentation. Since coconut aminos are made from fermented coconut sap, they contain naturally occurring histamine, though often in lower amounts than other fermented foods.

Look for brands that explicitly state their product is low-histamine, often verified through laboratory testing. Some brands use shorter fermentation processes or pasteurization to minimize histamine formation.

Soy sauce is highly fermented over a longer period and is considered a high-histamine food. Coconut aminos are made via a different process, resulting in much lower histamine and glutamate levels, making it a safer choice for many.

Yes, like other fermented products, histamine levels in coconut aminos can increase over time, especially with exposure to heat, light, and air. Proper storage, including refrigeration after opening, is important.

Unfermented coconut products like fresh coconut and coconut milk are generally low-histamine. However, fermented coconut products like coconut yogurt or kefir should be approached with caution.

Other fermented foods often high in histamine include sauerkraut, kimchi, yogurt, aged cheeses, vinegar, and alcoholic beverages, especially wine and beer.