Banoffee Pie Histamine Information

Banoffee pie, a dessert that typically comprises bananas, cream, and toffee on a pastry or cookie base, can have different impacts on histamine levels depending on its ingredients. We shall dissect each primary ingredient. Bananas have a low-to-moderate amount of histamine, unlikely to trigger an inflammatory response in individuals without histamine intolerance. However, they can induce the release of histamine in some people, particularly in those with allergies to the fruit (1). In regards to cream, some resources suggest dairy products can lead to the release of histamine and slower breakdown in the body, contributing to higher histamine levels(2)(3). On another note, the sugar in toffee does not directly affect histamine levels but could exacerbate histamine intolerance symptoms in large quantities. For the pie base, if it contains yeast, that can result in a higher histamine content as baked goods with yeast fall into the category of high-histamine foods(4). Conversely, if the base consists of conventional cookies or flour, these ingredients have very low to no histamine levels. Given the combination of these ingredients, banoffee pie may trigger histamine release in some individuals or lead to slower histamine degradation, particularly in those with specificity towards these foods. However, on a general note, consumption of banoffee pie may not significantly affect histamine levels in individuals without histamine intolerance. While there is no direct research on the specific impact of banoffee pie on histamine levels, this evaluation provides insight based on the pie's common ingredients. (1) Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185–1196. (2) Joneja, Janice M., and James Brust. "Food-induced and idiopathic urticaria with specific reference to histamine toxicity." International journal of dermatology 35.10 (1996): 696–704. (3) Maintz et al., J Allergy Clin Immunol. “Evidence-based (S3) guideline on (anogenital) Lichen sclerosus” (2011): 528-533. (4) Tanaka, Toshiyuki, et al. "Histamine producing microorganisms in bread and koji products and their production capacity." Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan (1974): 384-389.