Bread Histamine Information

Bread, particularly those baked with yeast, contains histamine and can, therefore, contribute to elevated histamine levels in the body. Yeast is a notable source of histamine, and as such, bread products that utilize yeast can negatively affect individuals who are sensitive to histamine. However, not all bread has the same histamine content. For instance, bread made with sourdough might have lower histamine levels. More research is needed to quantify the exact histamine levels in various types of bread (1). Foods with high histamine content listed above can directly raise histamine levels. Red wine, certain cheeses, yoghurt, buttermilk, vinegar-based foods, yeast-based baked goods, mushrooms, specific meat and fish products, and tomato-based products can all elevate histamine levels in a person's body (2). Certain foods and substances may not contain significant histamine but can delay its breakdown, resulting in increased histamine levels. These include pineapple, papaya, cocoa, nuts, alcohol, some drinks like tea and energy drinks, and additives like glutamate (3). Histamine liberators, such as cocoa products, some fruits, mushrooms, specific nuts, and certain types of seafood, do not contain histamine themselves, but they stimulate its release in the body, raising histamine levels (4). This product has not been researched well enough to publish any information, 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. Sattler, J., Hafner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Saloga, J. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. 4. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation research, 53(Suppl 1), S31-S32.