Brioche Histamine Information

Brioche, as a baked good involving yeast, might potentially contribute to the elevation of histamine levels. Yeast-containing foods can carry histamine due to the fermentation process they undergo, whether it's during food preparation or during storage. While an individual product's specific histamine content varies, it is generally advised for those prone to histamine intolerance to approach yeast-based foods with caution to avoid potential discomfort. Moreover, brioche is often made with nuts, particularly in desserts where they may be used as a filling or topping. Nuts, including those possibly used in brioche recipes like almonds, walnuts, or hazelnuts, have been identified as histamine liberators. These do not inherently carry a significant histamine content but can stimulate its release in the body, which could prove troublesome for those sensitive to this biochemical compound. Woefully, it does not appear that typical brioche ingredients possess histamine-lowering properties. As is evident, the primary components of brioche are eggs, flour, butter, yeast and, at times, milk and sugar, none of which are recognized for reducing histamine levels. In light of the available information, individuals known to have histamine intolerance should eat brioche cautiously, especially if it contains nuts, due to its possible impact on histamine levels. In case of uncertainty or if symptoms manifest afterwards, it would be advisable to consult with a healthcare professional. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. Retrieved from https://academic.oup.com/ajcn/article/85/5/1185/4633007. 2. Joneja, J. M. (2013). The Health Professional's Guide to Food Allergies and Intolerances. USA: Academy of Nutrition and Dietetics. 3. Navarro, D., & Mercader, J. (2000). Fast method for determining histamine in fish and fish products. Journal of Chromatography A, 882(1-2), 105-112. Retrieved from https://www.sciencedirect.com/science/article/abs/pii/S0021967300007405.