Is mycoprotein high in histamine? A guide to fungi-based foods and intolerance

January 7, 2026 •

2 min read

Over 5 billion servings of mycoprotein have been consumed worldwide, yet questions persist about its suitability for those with histamine sensitivities. Understanding the relationship between mycoprotein, its production process, and histamine is crucial for informed dietary choices, especially for individuals managing specific health concerns.

Quick Summary

Mycoprotein, derived from fermented fungi, does not inherently contain high histamine levels but can contain biogenic amines from its production. Individual tolerance to mycoprotein varies, and some people with sensitivities may react. Symptoms are often linked to the high fiber content or rare allergies, not necessarily histamine.

Key Points

Not Inherently High Histamine: Mycoprotein itself does not naturally contain high levels of histamine, unlike traditionally fermented or aged foods.
Fermentation is Key: The manufacturing process, which uses fermentation, can introduce biogenic amines, including histamine, which may affect sensitive individuals.
Individual Tolerance Varies: The impact of mycoprotein on histamine levels depends on a person's specific sensitivity and overall histamine load.
High Fiber vs. Histamine: Many reported adverse gastrointestinal reactions are likely due to mycoprotein's high fiber content, not histamine, particularly for those with sensitive guts or IBS.
Rare but Possible Allergy: Though the incidence is exceptionally low, some individuals with pre-existing mold sensitivities may experience a true allergic reaction to mycoprotein.
Exercise Caution: For those managing histamine intolerance, careful, individual monitoring of symptoms is the best approach to determine tolerance.

The Science Behind Mycoprotein and Histamine

Mycoprotein is a sustainable, protein-rich food source derived from the fungus Fusarium venenatum. It is widely known under the brand name Quorn and is used as a popular meat alternative. Production involves a fermentation process similar to brewing, where the fungus is fed carbohydrates, minerals, and nitrogen. This creates a fibrous mycelial biomass that is then harvested and processed.

The Role of Fermentation in Histamine Formation

While the fungal biomass itself is not high in histamine, the fermentation process can introduce biogenic amines, including histamine. The levels of these amines can vary based on manufacturing conditions.

Histamine Intolerance vs. Mycoprotein Allergy

A histamine intolerance differs from a mycoprotein allergy, though both can cause adverse reactions. Histamine intolerance occurs when the body struggles to break down histamine, often due to a deficiency in the DAO enzyme. Symptoms can include headaches and digestive issues. A mycoprotein allergy is a rare immune response to the fungal protein, causing immediate allergic symptoms. Some allergic reactions show cross-reactivity with mold sensitivity.

Mycoprotein's High-Fiber Profile and Gut Health

Adverse reactions to mycoprotein, especially digestive issues, are often due to its high fiber content (around 5.5g per 100g). For some individuals, rapid fermentation of this fiber in the gut can cause gas and bloating, which might be mistaken for a histamine reaction.

Mycoprotein vs. Other Proteins: A Comparison

To understand mycoprotein's place in a histamine-conscious diet, here's a comparison:


Feature	Mycoprotein	Fresh Chicken/Fish	Aged Cheese	Fermented Soy (e.g., Tofu)
Inherent Histamine Content	No inherent high levels	Very low	Very High	High (from fermentation)
Potential for Biogenic Amines	Yes (from fermentation)	No	Yes (from aging)	Yes (from fermentation)
Potential for High Fiber Issues	Yes	No	No	Low to moderate (depends on processing)
Associated Allergies	Rare, linked to mold sensitivity	Less common than other allergens	Common (milk)	Common (soy)
Best for Low-Histamine Diet?	Test individual tolerance carefully	Yes, when fresh	No	No

Determining Your Personal Tolerance to Mycoprotein

If you have histamine intolerance, assess your reaction to mycoprotein carefully.

Start with Small Amounts: Introduce a small portion and monitor your response.
Keep a Food Diary: Record the product, quantity, and any symptoms to differentiate between reactions.
Consult a Professional: Work with a healthcare provider or dietitian for personalized guidance. The Anaphylaxis UK website offers more resources.

Conclusion

While mycoprotein itself is not inherently high in histamine, the fermentation process can introduce biogenic amines that may affect individuals with histamine intolerance. Digestive symptoms are often due to its high fiber content. Determining suitability for a low-histamine diet requires individual monitoring and professional advice.

Helpful Resources

Frequently Asked Questions

Yes, mycoprotein can trigger histamine intolerance symptoms in sensitive individuals, not because the fungi-based protein is naturally high in histamine, but because the fermentation process used to create it can produce biogenic amines.

A mycoprotein allergy is a rare immune system reaction to the fungi protein itself, while histamine intolerance is a digestive issue where the body cannot properly break down histamine. An allergy causes an immediate histamine release, whereas an intolerance is related to a build-up over time.

Quorn is a brand of mycoprotein. The mycoprotein ingredient does not contain high levels of histamine, but the fermentation process can introduce biogenic amines. Therefore, individual tolerance varies significantly.

Digestive issues are often linked to mycoprotein's high dietary fiber content, not histamine. This fiber is rapidly fermented in the gut of some individuals, leading to gas, bloating, and stomach discomfort, similar to other high-fiber foods.

If you suspect a sensitivity, it's best to keep a food diary to track your symptoms, starting with a small portion of mycoprotein. Consult a healthcare professional or dietitian for proper diagnosis and guidance.

Limited scientific research exists specifically on the histamine content of mycoprotein. Most of the evidence for reactions comes from individual self-reports and analysis of the fermentation process.

Because mycoprotein is produced via fermentation and can contain biogenic amines, it is not consistently considered a low-histamine food. Individuals with histamine intolerance should proceed with caution and test their own tolerance.

Yes, some rare cases of mycoprotein allergy show a cross-reactivity in individuals who are also sensitive to mold spores, as mycoprotein is derived from a fungus.