Baklava Histamine Information

Baklava is a rich, sweet pastry featured in many cuisines in the region of the former Ottoman Empire and beyond. Its primary ingredients typically include phyllo dough, nuts (usually walnuts or pistachios), honey or syrup, and sometimes spices or citrus. Due to its ingredient composition, baklava may impact histamine levels in two primary ways. Firstly, consider the nuts, especially if walnuts are used. Nuts are known to be histamine liberators and could potentially promote the release of histamine in the body, which could contribute to an adverse reaction for those with histamine intolerance (1). Secondly, honey is often used in baklava for sweetness. While there is a current lack of concrete research that directly links honey consumption to histamine levels, honey has been shown to contain various components that have anti-inflammatory properties (2), which might have the potential to counteract some of the effects of histamine. The phyllo dough commonly used in baklava could potentially have a negligible effect on histamine levels if yeast is not present, but this can vary significantly depending on the specific phyllo dough used (3). It is always recommended to check the product label if histamine intolerance is a concern. In conclusion, while previously researched foods might give indications, the impact of Baklava on histamine levels seems to be potentially elevated due to the presence of nuts, but this could be modulated by other ingredients. Further detailed investigation specific to Baklava and its variation would strengthen these findings. Until comprehensive studies become available, it's essential for individuals with histamine intolerance or sensitivities to monitor their responses to foods like Baklava, and to consult with a healthcare professional regarding any dietary concerns. References: 1. Maintz L, Novak N. "Histamine and histamine intolerance." Am J Clin Nutr. 2007. https://doi.org/10.1093/ajcn/85.5.1185. 2. Al-Waili N, Salom K, Al-Ghamdi AA. "Honey for wound healing, ulcers, and burns; data supporting its use in clinical practice." Sci World J. 2011. https://dx.doi.org/10.1100%2Ftsw.2011.78. 3. Navarro Rodriguez T, Balderrábano Saucedo N, Navarro Romero F, Munoz Manrique C. "Wheat allergy in adults." Rev Alerg Mex. 2019. https://doi.org/10.29262/ram.v66i2.599.