Anzac Biscuits Histamine Information

Anzac biscuits, a traditional treat from Australia and New Zealand, predominantly composed of rolled oats, flour, sweeteners (sugar or golden syrup), butter, and water, have a potential impact on histamine levels in the body. The main ingredients in Anzac biscuits, such as oats and flour, typically do not contain high levels of histamine, nor are they recognized as histamine liberators. However, sweeteners, especially if fermented like some varieties of honey or certain types of sugar, can be moderately high in histamine. Similarly, butter, if it isn't fresh or has undergone fermentation processes, can also contain measurable amounts of histamine. While the specific impact of consuming Anzac biscuits on histamine levels is not widely studied, it can be inferred from individual ingredient profiles. Oats, for instance, are generally well-tolerated and do not stimulate histamine release. Flour also falls under this category unless there are gluten sensitivities involved. It's worth noting that both oats and flour might have potential peripheral impacts on histamine levels due to potential gut permissibility increasing if eaten in large quantities, which can enhance histamine release over time. The sweeteners involved, as previously mentioned, differs based on the kind of sugar used and its level of processing or fermentation. Some sugars can lead to a slight increase in histamine levels within the body. Butter, unless it is rancid or has gone through a fermentation process, is usually low in histamine, but it’s essential to use fresh butter for the same reason. As such, the main impact of Anzac biscuits on histamine levels may derive from potential histamine content in sweeteners or in potentially rancid or fermented butter. However, the overall impact may be low, given the general low histamine and low histamine liberator profiles of the main ingredients. However, it should be stated that individuals with high sensitivity to histamine or diagnosed with histamine intolerance should consider their personal food reactions and tolerance, as responses vary widely. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Rea, W. J. (1992). Reactions to food. Environmental Medicine, 1(3), 99114. - Joneja, J. (2000). The Health Professional’s Guide to Food Allergies and Intolerances. American Dietetic Association. - Vaughan Jones, S. A. (1980). Food Allergy. Nursing Times, 76(30), 1280-1284. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.