Year: 2026 | Month: July-September | Volume: 11 | Issue: 3 | Pages: 181-192
DOI: https://doi.org/10.52403/gijhsr.20260321
Histamine-Mediated Hypersensitivity Following COVID-19 Vaccination
Anupriya Borah1, Aakansha Tamhane2, Saloni Kulkarni3, Mugdha Pradhan4
1M.Sc., Researcher, ThriveTribe Wellness Solutions Private Limited, Pune, India
2M.Sc., Senior Functional Nutritionist, ThriveTribe Wellness Solutions Private Limited, Pune, India
3M.Sc., Head of Client Services, ThriveTribe Wellness Solutions Private Limited, Pune, India
4M.Sc., Expert Functional Nutritionist and CEO, ThriveTribe Wellness Solutions Private Limited, Pune, India
Corresponding Author: Anupriya Borah
ABSTRACT
COVID-19 mRNA vaccines are known to induce histamine-associated hypersensitivity reactions, anywhere between mild urticaria and anaphylaxis, which can be attributed to numerous distinct pathways such as IgE-mediated sensitization to vaccine-derived PEG-lipid components, complement activation-related pseudoallergy (CARPA), activation of MRGPRX2, and cytokine-induced mast cell degranulation. These immediate reactions can therefore be traced back to cytokine release syndrome (CRS) resulting from lipid nanoparticles (LNPs) as well as anaphylaxis due to PEG, both key components of mRNA-LNPs vaccines, with histamine release by mast cells being one of the key drivers of the allergic response. While pharmaceutical interventions such as epinephrine, antihistamines, corticosteroids, and omalizumab are currently the standard treatment modalities for such reactions and will likely remain so, their adverse effects profile, including immunosuppression, hyperglycemia, neuropsychiatric symptoms, and anaphylaxis, among others, necessitates low-risk supportive therapies for high-risk individuals. Functional nutrition has emerged as a popular adjuvant to conventional treatment modalities and is currently being explored in many studies. In fact, certain nutrients have been shown to influence mast cell activity and decrease histamine production as well as allergic mediator release comparably to pharmaceutical options. Quercetin, curcumin, EGCG and essential micronutrients such as vitamin C, vitamin D, zinc, magnesium, and omega-3 all provide beneficial effects through stabilizing mast cells, rebalancing Th1/Th2 responses, decreasing IgE production, inhibiting NF-κB/MAPK signaling, and providing antioxidant support, among other mechanisms. Therefore, a functional nutrition-based approach could serve as a low-risk strategy to reduce COVID-19 vaccine-induced allergic reactions when paired with conventional pharmaceutical care and personalized risk assessment before vaccination.
Keywords: COVID-19, Dietary Compounds, Histamine, Nutrition, Vaccine