Bougatsa Histamine Information

Bougatsa is a Greek sweet or savory pastry made with thin phyllo dough and assorted fillings such as custard, cheese, minced meat, or spinach. Concerning the impact of its consumption on histamine levels, there is little research specifically dedicated to Bougatsa. We must, therefore, examine its key ingredients to get an insight. These generally include wheat flour, butter, and filling, often custard (milk, sugar, eggs, cornstarch), cheese, or meat. Wheat flour as a base ingredient is not known to have significant histamine content or impact on histamine levels. The same applies to sugar and cornstarch, typically used in the custard filling. On the other hand, milk, eggs, butter, and certain types of cheese, if used as fillings, might be potent histamine sources or histamine liberators. Milk is known to carry small amounts of histamine while both eggs and butter potentially fall under histamine-liberating agents, depending on individual sensitivity. Various cheeses, particularly if aged or fermented, can contain high levels of histamine. The meat filling, if smoked or preserved, could also elevate histamine as smoked and cured meats are on the high histamine foods list. Due to the variety of fillings and the potential for difference in ingredients depending on the recipe, the impact of eating Bougatsa on your histamine levels could vary greatly. If you are sensitive or intolerant to histamine, it may be best to avoid Bougatsa or choose one with a filling that you know to be low in histamine. This product has not been researched well enough to publish any specific informations, our team is working hard on this. Data will be available soon. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Hochwallner, H., Schulmeister, U., Swoboda, I., Twaroch, T. E., Vogel, L., Valenta, R., & Geller, B. (2014). Cow's milk allergy: From allergens to new forms of diagnosis, therapy and prevention. Methods, 66(1), 22-33. 3. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. D. C. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181.