Bombay Mix Histamine Information

Bombay mix is a typical Indian snack comprised predominantly of fried lentils, peanuts, chickpea flour noodles, chickpeas, flaked rice, fried onion, and curry leaves. The impact of eating Bombay mix on histamine levels depends on the individual ingredients and their qualities. Beginning with lentils, these are categorized as legumes, which, as a group, are generally recognized as low histamine foods. However, there's limited concrete scientific evidence to fully establish or detail this impact on histamine levels. Secondly, peanuts are a chief ingredient of Bombay mix, yet, they can be potential histamine liberators. A study highlights that peanuts can cause an allergic response inducing histamine release in sensitive individuals. But, being histamine liberators doesn't essentially mean that they contain a high histamine level themselves. It's valuable to note that this response may be more significant in those who have a pre-existing allergy or sensitivity to peanuts. The other ingredients like chickpeas and flaked rice, are generally considered low in their histamine content. Thus, they are unlikely to substantially influence histamine levels. Likewise, fried onion and curry leaves, typical of Bombay mix, have not been reported to contain significant amounts of histamine, or act as histamine liberators. Nevertheless, it's substantial to mention that if the Bombay mix has been stored for a long duration or under suboptimal conditions, it's possible for microbial growth to result, which could raise the amount of histamine present. In conclusion, the impact of Bombay mix on histamine levels in the body is likely to be low, thanks to the low histamine content of its key ingredients. However, caution is suggested for those who are hypersensitive or allergic to certain ingredients like peanuts, which are known histamine liberators. Please be advised that this analysis is based on current, available information and can vary depending on the specific ingredients and preparation method of the Bombay mix. To more certainly ascertain the impact on histamine levels, further reliable research specifically analyzing Bombay mix and its ingredients is needed. **References:** - Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. [PubMed] - Schad SG, Trcka J, Vieths S, et al. Wine anaphylaxis in a German patient: IgE-mediated allergy against a lipid transfer protein of grapes. Int Arch Allergy Immunol. 2005;136(2):159-164. [PubMed] - Vlieg-Boerstra BJ, van der Heide S, Oude Elberink JN, Kluin-Nelemans JC, Dubois AE. Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence? Neth J Med. 2005;63(7):244-249. [PubMed] - Bischoff S, Crowe S. Gastrointestinal food allergy: new insights into pathophysiology and clinical perspectives. Gastroenterology. 2005;128(4):1089-1113. [PubMed]