Cobb Salad Histamine Information
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.
Additional Informations
A Cobb salad typically includes ingredients like chicken, eggs, tomatoes, avocados, bacon, and cheese. Analyzing these ingredients in relation to histamine levels, let's start with chicken. Chicken does not have a high histamine level nor acts as a histamine liberator, thus it does not significantly impact histamine level.
Now, eggs, specifically egg whites, have been found to be a histamine liberator, meaning they can contribute to an increase in histamine levels. Cheese, another common component of Cobb salad, especially those that are long-ripened, have high histamine content.
Tomatoes, including any products containing tomatoes, are also high in histamine. Avocados are a lesser known source of amines, which can intensify symptoms in people with histamine intolerance.
Moving on to bacon, it has been noted as a food with high histamine content especially when it is smoked. It should also be noted that meat freshness is important; the longer meat is stored, the higher the histamine level.
With respect to each ingredient's interaction with histamine, there can be significant impact on histamine levels when consuming a Cobb salad, mainly resulting from eggs, cheese, tomatoes, and bacon. It's important to note that individual responses to food can vary greatly, and it's advised to consult with a healthcare professional for personalized advice.
This analysis is based on common ingredients of a Cobb salad and their general effects on histamine levels. This area has not been researched thoroughly with published material, so our team is working hard on this. Dispense with caution and expect more data soon.
References:
1. Maintz, L., and N. Novak. “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196.
2. Reese, I., et al. “German Guideline for the Management of Adverse Reactions to Ingested Histamine.” Allergo Journal International, vol. 26, 2017, pp. 72–79.
3. Sattler, J., et al. “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, vol. 23, no. 3-4, 1988, pp. 361–365.