Chilaquiles Histamine Information

Chilaquiles, a traditional Mexican dish, is usually made of tortillas, salsa (red or green), cheese, and often topped with eggs or meat. The impact of eating Chilaquiles on histamine levels can be determined by analyzing the basic ingredients used in the dish. Tortilla chips, the main ingredient, do not contain a high histamine content, nor can they be considered histamine liberators according to the existing literature. The same is true for cheese used in Chilaquiles; however, if a long-ripened cheese is used, it may fall under high histamine content food and thus, would elevate histamine levels. The type of salsa utilized also plays a significant role. Salsa often contains tomatoes, which are listed as a high histamine content food, and this could elevate histamine in the body. Additionally, if vinegar is used in the salsa, it would also contribute to raising the histamine level. Histamine levels can also be affected by the type of garnish used. If the Chilaquiles are served with meat, especially smoked meats like ham and salami, histamine levels could rise due to the high histamine content in these types of meat. However, it is important to note that cooking and heat can reduce histamine levels in foods to varying extents so, how Chilaquiles are prepared could impact the final histamine content as well. Nonetheless, Chilaquiles can be modified to be low-histamine. Substituting tomatoes with low-histamine vegetables for salsa and using fresh meats or omitting meats altogether can create a low-histamine version of Chilaquiles. This information is derived from examining individual ingredients and their known impact on histamine due to lack of specific research on Chilaquiles itself. As per the request, our team is working hard to gather more specific data which will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal Of Clinical Nutrition, 85(5), 1185-1196. doi:10.1093/ajcn/85.5.1185 2. Food Intolerance Network. Histamine intolerance. Retrieved from: http://www.food-intolerance-network.com/food-intolerances/histamine-intolerance.html 3. Sattler, J., Häfner, D., Klotter, H.J., Lorenz, W. & Wagner, P.K. (1988). Food-Induced Histaminosis as an Epidemiological Problem: Plasma Histamine Elevation and Haemodynamic Alterations after Oral Histamine Administration and Blockade of Diamine Oxidase (DAO). Agents and Actions, 23(3/4), 361-365.