Chipotle Histamine Information

Chipotle, predominantly known for its range of Mexican dishes, utilizes numerous ingredients throughout their menu. One of their characteristic items is red chilli pepper, commonly known as Chipotle pepper. However, red peppers as per some sources, are considered medium in histamine content (1). Their menu also prominently features tomatoes and various vinegar-based sauces, traditionally having high histamine content (2). Additionally, any dishes with smoked meats from Chipotle could contribute to histamine buildup as smoked meats are considered to be high in histamine (2). Chipotle offers options with cheese - long-ripened cheeses, especially hard cheeses, are rich in histamine (2). Hence, options like Chipotle’s Quesadilla could have an impact on histamine levels. That being said, many of Chipotle’s offerings include ingredients that have potential histamine-lowering effects, too. Fresh vegetables, for example, in their salads, have low histamine content and are not known to release histamine (3). Similarly, rice and beans are typically low in histamine (3) so can be considered safer for those monitoring their histamine levels. There is also an option at Chipotle to customize and avoid high-histamine foods, given the made-to-order style of the menu. However, as the overall impact could vary depending on specific sensitivities, individual reactions to consumed products can differ. In conclusion, eating at Chipotle could impact histamine levels, largely depending on the individual’s selections from the menu. For someone looking to maintain low histamine levels, it would be beneficial to be mindful of their menu choices, perhaps avoiding certain items rich in histamine and opting for alternatives where possible. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196. 2. Poveda, F. R. (2015). Influencia del proceso de maduracion y fermentacion en el contenido de histamina en queso (Doctoral dissertation, Universidad Miguel Hernández). 3. Izquierdo-Cañas, P. M., García-Romero, E., Gómez-Alonso, S., Hermosín-Gutiérrez, I., & Palomero, M. L. (2016). Changes in the histamine content and diamine oxidase (DAO) activity during tempranillo and airén wine-making, alcoholic, and malolactic fermentations. Journal of agricultural and food chemistry, 64(15), 2961-2968.