Strawberry

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

Yes — strawberry is high in histamine. Strawberry is the classic liberator fruit — the only berry that sits high on this axis. It holds very little histamine of its own; what it does is prompt your mast cells to release yours. That is why the reaction does not depend on freshness the way a fish reaction does, and why a perfectly ripe strawberry can still cause symptoms. It is one of the five fruits the current review names as reported to trigger the release of endogenous histamine, and the review says plainly that the mechanism responsible has not yet been elucidated.

Strawberry contains moderate levels of salicylate. Strawberries are eaten whole, so there is no peeling option and the portion is the only lever. Strawberries are also commonly eaten in bowls rather than pieces, which is where the salicylate dose comes from.

Strawberry contains only low levels of tyramine. Strawberries carry little tyramine. They are eaten within days of picking and never cured, which is the step that builds the amine; a mouldy punnet is a spoilage question and not a tyramine one.

Strawberry contains only low levels of FODMAPs. Strawberry carries its sugars in balance - glucose keeping pace with fructose - so there is no excess left unabsorbed. Berries are the fruit group a low-FODMAP diet keeps, with blackberry the exception, which is high in sorbitol rather than fructose. Amounts vary by brand and recipe, so always check the label of the exact product.