Avgolemono Soup Histamine Information

Avgolemono soup is a traditional Greek soup primarily made from eggs, lemon, and chicken broth, frequently adding rice or orzo. Since none of the main ingredients of avgolemono soup appear on the list of foods high in histamine, histamine liberators, or substances that delay histamine breakdown, consuming this dish should not significantly affect histamine levels based on the ingredients we know it contains. Beginning with the primary ingredients; eggs, chicken broth, and lemon are not listed as foods high in histamine content, liberating histamine, or delaying the breakdown of histamine. Therefore, they are unlikely to contribute significantly to a rise in histamine levels (1)^1. Rice, often included in avgolemono soup, is also neither a high histamine food nor a histamine liberator. The same applies to orzo, should that be used instead. However, one potentially relevant variable is the preparation method. The length of time foods are stored after preparation can raise histamine content (2)^2. Therefore, if avgolemono soup is kept for an extended period before consumption, its histamine level may rise. In conclusion, based on its ingredients, fresh avgolemono soup is unlikely to significantly impact histamine levels in the human body unless specific circumstances like prolonged storage come into play. 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. https://www.researchgate.net/publication/6309079_Histamine_and_Histamine_Intolerance 2. Sattler, J., Häfner D., Klotter H.J., Lorenz W., Wagner, P.K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions, 23, 361–365. https://link.springer.com/article/10.1007%2FBF01968107