Histamine Tracker
Textured soy protein
Textured soy protein is heavily processed through high heat and extrusion — and tends to be less well tolerated than minimally processed soy forms.
Textured soy protein (TSP or TVP) is made by defatting and extruding soy flour under high pressure — a process quite different from eating whole or minimally processed soy.
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Processing and tolerance — heavily processed soy products tend to be less well tolerated by people with histamine sensitivity than whole-food forms; whether this is due to histamine content or other aspects of processing is not fully established
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Compared to whole soy — whole soybeans and edamame are generally better tolerated; the more a soy product is broken down and processed, the more likely it is to cause issues
If soy is part of your diet, less processed forms like plain tofu or edamame tend to sit better for people watching histamine.
Track your reactions to textured soy protein 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)