Béchamel Histamine Information

Béchamel is a white sauce traditionally made from butter, flour, and milk. An assessment of these ingredients in relation to histamine levels reveals that all three ingredients typically have a low histamine level when fresh. However, their impact can be different if they are stored improperly or in case of an individual's sensitivities. Butter, pure and fresh, does not contain histamine nor does it liberate histamine in the body. Contrarily, rancid butter or butter that has been inadequately stored may develop increased histamine levels in time. Flour, while indistinguishable for histamine content or as a histamine liberator, can become a concern if cross-contaminated (residual yeast, certain molds) or if used in goods that are leavened with yeast (1). Milk, the primary ingredient, presents a nuanced case. Fresh milk generally has minimal to no histamine. However, if it is allowed to sour or if it's used in fermented dairy products like yogurt and buttermilk, the histamine level may rise substantially (2). Thus, the impact of béchamel sauce on histamine levels will depend on the freshness and quality of the milk used. Béchamel sauce, as a recipe, does not contain ingredients known to delay the breakdown of histamine nor does it contain known histamine liberators. Overall, the histamine influence of béchamel, largely shaped by the freshness and quality of its components, seems to be low. Still, individuals with higher sensitivity to histamine might want to monitor their response to béchamel consumption due to the potential unknown impacting factors related to individual ingredients. This information is based on current understandings and research available. More data regarding béchamel's direct effect on histamine levels is yet to be published. Experts are working diligently to provide comprehensive information. References: 1. https://pubmed.ncbi.nlm.nih.gov/21322915/ 2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5203660/