red wine vinegar
Condiments & Sauces
Is red wine vinegar high in polyols?
Is red wine vinegar high or low in polyols? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
- Avocado portion size matters - small amounts may be fine
- Cauliflower and mushrooms are common triggers
Sensitivities
What red wine vinegar contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where red wine vinegar fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about red wine vinegar
Red wine vinegar is made by fermenting red wine twice, first into alcohol and then into acetic acid, and it carries the trigger profile of both stages. Fermentation makes it high in histamine, aging builds tyramine, and sulfites are present both from the original wine and as an added preservative. So while vinegars vary, red wine vinegar tends to hit histamine intolerance, tyramine sensitivity and sulfite sensitivity all at once, which is why a vinaigrette or marinade made with it can bring on flushing, headache or a stuffy nose.
Watch for
- High in histamine from the double fermentation of the wine, a common flushing and headache trigger
- High in tyramine, worth watching on an MAOI or a tyramine-migraine diet
- High in sulfites, both naturally from the wine and often added, which can trigger wheeze or headache if you are sulfite sensitive
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Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is red wine vinegar high in Polyols?
Polyols: low signal for most people.
Can I still eat red wine vinegar if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Histamine, Acidic Foods, and AIP next for a fuller picture.