14 Foods Secretly Fueling Your Seasonal Symptoms

5. Tuna, Mackerel & Canned Fish

Some fish, particularly varieties like tuna and mackerel, can accumulate histamine when they are not stored or handled properly. While this is most often discussed in relation to scombroid poisoning — a food-safety issue — even modestly elevated histamine in fish can add to a person’s histamine burden. Canned fish that has been poorly processed or stored for long periods may be more problematic than fresh-caught, properly handled fish. For people managing seasonal allergies, prioritizing fresh, well-reputed fish sources and avoiding questionable canned goods can reduce the risk of histamine-related reactions. If you notice greater congestion or flushing after eating certain fish, test fresh preparations from trusted suppliers instead of canned varieties. As always, if you have known seafood allergy, follow strict avoidance and clinician guidance.

6. Aged & Processed Soy Products

Soy is a common food sensitivity for some people, and fermented soy products like miso or tempeh can also be relatively high in histamine. For those who respond to soy, reactions may present as more general immune activation or increased nasal irritation. Functional nutrition practitioners sometimes recommend removing soy during an adrenal or immune-reset program because it can be a stressor for certain individuals. If soy seems to correlate with worse seasonal symptoms for you, consider a structured, short-term soy reduction with careful tracking. Replace soy-based condiments with alternatives like coconut aminos where suitable, and aim to maintain balanced protein intake from legumes, fish, eggs, or lean meats if you tolerate them. Any elimination should be done thoughtfully, ensuring you’re still meeting nutritional needs.