Avocado

Avocado is notable for histamine, salicylate, tyramine, FODMAPs and sorbitol. Clear on sucrose, lactose, oligosaccharides, oxalates, fructose, gluten and nickel.

Yes — avocado is high in histamine. Avocado is naturally high in histamine and climbs as it ripens - and it is the one food where you can watch the level change on the counter. A firm avocado that yields only slightly is a different food from one that is soft all over. Once cut it browns and keeps building, so leftover half-avocados are the worst form of it.

Yes — avocado is high in salicylate. Avocado is one of the few fatty fruits high in salicylates, and unlike most produce there is no peeling or cooking step that lowers it. Portion size is the only real lever.

Avocado contains only low levels of tyramine. Avocado appears on older MAOI restriction lists, and the modern assay of a hundred foods is what softened that: an ordinary ripe avocado is low. Overripe or blackened flesh is a different measurement, as it is for any fruit that keeps ripening after picking.

Avocado contains only low levels of FODMAPs. Avocado is low with a qualification worth knowing: half is low and a whole one is not, because of its polyols. Fruit is where this axis is least intuitive, because sweetness and FODMAP load are not the same measurement - what counts is the balance between the sugars, not how much sugar there is. Amounts vary by brand and recipe, so always check the label of the exact product.