Brioche Buns Histamine Information

Brioche buns are made with ingredients such as high-gluten flour, eggs, milk, butter, cream, and sometimes sugar. These ingredients show no direct link to high histamine content or histamine release. However, considering that brioche is a baked good that contains yeast, it may contain some amount of histamine, as yeast is listed among foods with high histamine content. While the amount of histamine can vary depending on the fermentation process and time, it would generally be less than foods like red wine or hard cheese. However, it's important to note that the reaction to histamine can be individual and while some people may tolerate brioche buns well, others with a higher sensitivity to histamine may experience symptoms. Furthermore, some ingredients like milk and butter, which are used in the making of brioche buns, might work as histamine liberators in some cases. The milk used in the recipe can be a histamine liberator. Even though milk itself is often not high in histamine, it can stimulate the release of histamine in certain individuals who are sensitive to it. On the other hand, eggs, another main component of a brioche bun, are low in histamine and have not been identified as histamine liberators. Ornithine, a compound found in eggs, has been shown in some studies to assist in the decrease of histamine, potentially offering a beneficial aspect to consuming brioche buns for those concerned with histamine levels. In summary, while brioche buns could be a source of histamine due to yeast and could potentially stimulate the release of histamine due to milk, their impact on histamine levels would not typically be as significant as high histamine foods like red wine, hard cheese, and cured meats. As with all foods, personal tolerance will vary and it would be recommended to monitor individual reactions when consuming brioche buns if one has a sensitivity to histamine. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ 3. Schink M, Konturek PC, Tietz E, et al. Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol. 2018;69(4). 4. Komericki P, Akkilic-Materna M, Strimitzer T, Weyermair K, Hammer H-F, Aberer W. Oral exposure tests in histamine intolerance. Allergologie. 2012;35(3):128-133.