Chickpeas Histamine Information

Chickpeas, scientifically known as Cicer arietinum, are a type of legume that is consumed in various parts of the world due to their high nutritional value. Regarding its impact on histamine levels, chickpeas do not contain high levels of histamine nor are they known to stimulate its production, making them suitable for those with histamine intolerance. However, this assertion largely depends on the preparation methods and the preservation of the chickpeas. Studies highlighting the actual impact of chickpeas on histamine levels are limited. A standard reference for nutritional content in foods lists chickpeas as having a low histamine content, but they are not explicitly classified as histamine lowering foods. It’s relevant to note that fermented chickpea products or those preserved in cans might actually contain higher levels of histamine due to the process of fermentation or canning, which can lead to an accumulation of biogenic amines, including histamine. It's also important to consider the context in which chickpeas are consumed. If combined with high histamine or histamine liberating foods mentioned in your list, the overall histamine load of a meal might be increased. Finally, any potential indirect effects of chickpeas on histamine levels may be influenced by their fiber content. Dietary fiber is known to impact gut health, and changes in gut health can potentially influence histamine levels. Chickpeas are a good source of dietary fiber and can contribute to a healthy gut microbiome, which may subsequently reduce overall histamine levels in the body. In conclusion, while chickpeas are not classified as high-histamine, histamine-lowering foods, or histamine liberators, their role in supporting gut health might indirectly influence histamine levels. This conclusion is based on available credible sources. However, more targeted research is required to provide a comprehensive understanding of the impact of chickpeas and histamine levels. This product has not been researched well enough to publish any definitive information on this particular aspect. Our team is working hard on this. Data will be available soon. References: - Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, - Bodmer, S., Imark, C., & Kneubühl, M. (1999). Biogenic amines in foods: histamine and food processing. Inflammatory research, 48(6), 296-300. - USDA FoodData Central. Chickpeas (garbanzo beans, bengal gram) mature seeds, raw.