Coffee

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

Coffee contains moderate levels of histamine. Coffee holds no meaningful histamine. It is here because caffeine is widely said to slow DAO - a claim repeated in almost every food list on this subject and supported by remarkably little: reliable studies are hard to find. Treat it as an open question rather than a mechanism, test it on yourself, and note that what people feel after coffee is caffeine doing what caffeine does.

Coffee contains moderate levels of tyramine. Coffee is a legacy entry too. Its measured tyramine is negligible, and what people notice from coffee is caffeine - a stimulant that raises blood pressure by its own route, which can look like the reaction this axis is about without being it.

Coffee contains moderate levels of salicylate. Coffee carries salicylate from the bean, and the dose scales with strength and cup count rather than with the brewing method. Several cups a day is what makes it count. Neither study publishes a value for this particular drink. Amounts vary by brand and recipe, so always check the label of the exact product.