Chicken Noodle Soup Histamine Information

Chicken noodle soup is a comforting dish that consists of chicken, noodles, and various vegetables cooked in a broth. Notably, none of its main ingredients appear on the list of high-histamine foods or histamine liberators, which might suggest that this dish could have a relatively low impact on histamine levels. However, this impact may still vary based on specific ingredient choices and individual sensitivity. Freshly cooked chicken, which is the primary ingredient of the soup, is typically considered low in histamine. However, leftovers or processed chicken products that have been stored for extended periods can accumulate histamine, potentially causing a reaction in histamine-sensitive individuals. The noodles used in the soup, typically made from wheat flour, do not usually contain or release histamine unless they are fermented processes. However, if someone is sensitive to gluten, it might stimulate an immune response, potentially causing histamine release. Thus, gluten-free options may help limit histamine release. Vegetables used in chicken noodle soup such as carrots, celery, and onions are also generally low in histamine. However, it's important to note that individual responses to these foods can vary, and some people might still experience an elevation in histamine levels after consumption. Lastly, the soup's broth can be a source of histamine, especially if it has been fermented or contains yeast extract, a known histamine producer. Homemade broth made from fresh, low-histamine ingredients is likely the best choice. In conclusion, freshly made chicken noodle soup with simple ingredients, particularly when made at home, may have a low impact on histamine levels, but the exact effect can significantly depend on individual sensitivities, specific ingredient choices, and the freshness of those ingredients. Please note that concrete research on the exact histamine content of chicken noodle soup is limited, and individual experiences may vary widely. Always consult with a healthcare provider for personalized advice on managing histamine-related conditions. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. 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.