Lactobacillus acidophilus
Lactobacillus acidophilus is rated moderate. Reports on tolerance are mixed, and whether any given culture produces histamine depends on the strain.
Added to yogurts, supplements and cultured dairy.
Histamine production is a strain-level property rather than a species-level one, so acidophilus on a label tells you little on its own. People managing histamine intolerance do report reacting to acidophilus-containing products more often than not, which is why this sits at moderate rather than low.
The fermented product carrying it is a separate question from the culture itself.
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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)