Histamine Tracker
Natto
Natto is fermented soybeans — the fermentation process produces significant amounts of histamine and other biogenic amines directly in the food.
Natto sits firmly in the high-histamine category thanks to its fermentation process, making it one of the more concentrated sources among soy-based foods.
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Fermentation-produced histamine — bacteria break down amino acids in the soybeans during fermentation, generating significant amounts of histamine and other biogenic amines directly in the food
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Fermented versus unfermented soy — the histamine concern with natto is primarily about fermentation; plain unfermented soy products tend to carry a much lower histamine load
Plain unfermented edamame or fresh tofu would be a much lower-histamine way to get soy protein if you're exploring alternatives.
Track your reactions to natto 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)