Cinnamon Rolls Histamine Information

Cinnamon rolls, a popular sweet treat, contain several ingredients that can either increase, decrease, or not affect the histamine levels in the body depending on each individual's body tolerance. The primary components of these pastries are flour, sugar, butter, milk, yeast and cinnamon, which may or may not contribute to histamine reactions. Regarding flour, it barely affirmatively impacts histamine levels. Similarly, sugar is also seemingly neutral in terms of histamine, although some health experts advise against excess consumption because it can stimulate inflammation or immune system responses. Butter and milk, being dairy products, may potentially increase histamine levels. Some people with histamine intolerance may react to certain types of dairy products since they are known histamine liberators (1). However, the most noteworthy ingredient regarding histamine levels is the yeast. Yeast is a histamine-rich food (2), and even though the amount used in cinnamon rolls may not necessarily provoke significant reactions, individuals with histamine intolerance should take it into account. Lastly, cinnamon is not directly related to increasing histamine levels. In fact, cinnamon shows promising results in reducing inflammation and histamine reactions (3). This might slightly counterbalance the yeast and dairy in the rolls. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. (2) Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(28), 1562-1569. (3) Shen, Y., Jia, L. N., Honma, N., Hosono, T., Ariga, T., & Seki, T. (2012). Beneficial effects of cinnamon on the metabolic syndrome, inflammation, and pain, and mechanisms underlying these effects–a review. Journal of traditional and complementary medicine, 2(1), 27-32.