Histamine Tracker
Apricot
Fresh apricot is low in histamine, but dried apricot is a different story — drying concentrates compounds and often involves preservatives.
Fresh apricot sits in the low-histamine category, though how it's prepared changes things.
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Fresh vs. dried — fresh apricots are generally well tolerated, but dried apricots are often treated with sulfites (preservatives); sulfite sensitivity is a distinct condition from histamine intolerance, though some people report reacting to both, so it may be worth watching if you notice a pattern
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Freshness still matters — as with most perishable foods, using apricots while fresh and in good condition is the most straightforward approach
Fresh apricot in season is usually the most tolerable form.
Track your reactions to apricot in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)