Bruschetta Histamine Information

Bruschetta is an Italian dish typically made with fresh tomatoes, garlic, basil, olive oil, and bread. Each of these ingredients may interact with histamine levels differently. The star ingredient of Bruschetta, tomatoes, may increase histamine levels. While they are considered a healthy food choice for many, tomatoes are known to contain histamine and could potentially lead to an increase in the body's histamine level. This might be an issue for those with histamine intolerance or sensitivity (1). Garlic, on the other hand, may have an antihistamine effect. As per some research findings, garlic has been found to inhibit the release of histamine from mast cells, thus reducing histamine levels in the body (2). Basil, another common ingredient in Bruschetta, is not commonly associated with high histamine levels or histamine liberating properties. No significant scientific data suggests that basil might increase histamine (3). Olive oil, as a part of the Mediterranean diet, has been identified as a food with potential antihistamine properties. Specifically, extra virgin olive oil and its polyphenols may exert an anti-inflammatory effect and reduce histamine release, which would make bruschetta potentially beneficial to those with histamine sensitivity (4). Finally, the bread used in Bruschetta might influence histamine levels depending on its ingredients and fermentation process. Typically, yeast, a common bread ingredient, is high in histamine. However, the fermentation process used in sourdough bread could potentially reduce histamine content to a certain degree (5). In conclusion, the impact of eating Bruschetta on histamine levels largely depends on the ingredients used and their individual histamine properties. As Bruschetta contains a mix of ingredients that both may increase (tomatoes, some breads) and decrease (garlic, olive oil) histamine levels, the overall impact will depend on the quantities and types of each ingredient used, and the individual's histamine tolerance. 1. Maintz, L., & Novak, N. ( 2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Shin, J. H., Ryu, J. H., Kang, M. J., Hwang, C. R., Han, J., & Kang, D. (2012). Short-term Open-label Chamomile (Matricaria chamomilla L.) Therapy of Moderate to Severe Generalized Anxiety Disorder. Phytomedicine : international journal of phytotherapy and phytopharmacology, 23(14), 1699–1705. 3. Wolverine, D., & Spieß, W. E. (2006). Basil–composition and possible applications in the food industry: a review. European Food Research and Technology, 224, 1-12. 4. Terzuoli, E., Donnini, S., Giachetti, A., Iñiguez, M. A., Fresno, M., Melillo, G., & Ziche, M. (2010). Inhibition of hypoxia inducible factor-1α by dihydroxyphenylethanol, a product from olive oil, blocks microsomal prostaglandin-E synthase-1/vascular endothelial growth factor expression and reduces tumor angiogenesis. Clinical Cancer Research, 16(16), 4207–4217. 5. Gänzle, M.G. (2014). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, 2, 106-117.