Tartrazine
Tartrazine is high: SIGHI rates this yellow dye poorly tolerated and flags it as releasing stored histamine.
Tartrazine (Yellow 5, E102) is rated high for histamine intolerance. It carries no histamine itself, but SIGHI rates it poorly tolerated and marks it as a possible histamine liberator, and it is one of the most studied additive triggers.
Why tartrazine is rated high
Tartrazine is a synthetic azo dye used to color drinks, candy, snacks and some medications yellow. It has a long record of triggering hives and other reactions in sensitive people, and SIGHI gives it one of its strictest ratings along with a liberator mark, meaning it may prompt the body to release some of its own stored histamine.
What changes your risk
- Label names: Yellow 5, FD&C Yellow No. 5, E102 or tartrazine.
- Where it turns up: soft drinks, sports drinks, candy, flavored chips, boxed mac and cheese, some pickles and some capsule or tablet coatings.
- Other azo dyes: sensitive people often react to the related dyes Yellow 6 and Red 40 as well.
- Amount: brightly colored candy and drinks carry more dye than a product where it is a minor ingredient.
Lower-histamine alternatives
Products colored with turmeric, beta carotene or paprika extract, or simply undyed versions, avoid tartrazine.
How to lower the risk
Check ingredient lists on brightly colored foods and drinks, and ask a pharmacist about dye-free versions if you take a yellow tablet or capsule.
Common questions
Is Yellow 5 the same as tartrazine?
Yes. Yellow 5, FD&C Yellow No. 5 and E102 are all tartrazine.
Does tartrazine contain histamine?
No. It is rated high because SIGHI lists it as poorly tolerated and as a possible histamine liberator.
Are natural yellow colors fine?
Colors such as beta carotene and turmeric are generally well tolerated and do not carry tartrazine's rating.
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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)