Burritos Histamine Information

Burritos, a popular food item of Mexican origin, can impact histamine levels largely depending on their ingredients. Meat, which is a common ingredient in burritos, can be problematic for those with a histamine intolerance. Smoked meats like ham and salami, and offals are high in histamine content (1). Therefore, if these types of meat are used in burritos, this may lead to an increase in your body's histamine levels. Similarly, certain canned fishes, often used in seafood-inspired versions of burritos, contain high levels of histamines as well (1). The addition of tomatoes could be a concern as well, as tomato-based products like ketchup and pizza sauce are known to contain high levels of histamine (1). This extends to salsas or sauces used in the making of burritos which use tomatoes as a base. However, it must be noted that not all ingredients pose a risk. For example, rice, beans, and many vegetables, commonly found in burritos, are considered safe as they are low in histamines. Moving on to histamine liberators, these ingredients may not be high in histamine themselves, but they can trigger your body to release stored histamine. Among the culprits are citrus fruits, often used for salsa in burritos, or mushrooms (2). In the face of all this, burritos may also contain some ingredients known to aid in reducing histamine. Primarily, fresh cooking herbs commonly used as garnish or for flavor such as parsley, thyme, and coriander have shown to lower histamine levels (3). In conclusion, the impact of burritos on histamine levels can vary widely and largely depends on the combination of ingredients used. To manage histamine levels effectively, it's crucial to pay attention to the specific ingredients in your burrito. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007 May 1;85(5):1185-96. 2. Worm M, Fiedler EM, Dölle S, Schink T, Hemmer W, Jarisch R, Zuberbier T. Exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. Acta Derm Venereol. 2009;89(1):52-6. 3. Laura Maintz, Natalija Novak, Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196.