Colcannon Histamine Information

Colcannon is a traditional Irish dish made primarily of mashed potatoes with kale or cabbage, along with butter, milk, and seasonings such as salt and pepper. Upon examination of these core ingredients, it appears that this dish isn't directly linked with a high histamine level. Primary ingredients, such as potatoes and kale, are not listed among foods with high histamine content or histamine liberators. Therefore, consuming colcannon might not significantly alter histamine levels provided that no high-histamine or histamine-releasing foods are added to the dish. However, it's critical to consider the addition of butter and milk. While fresh milk has low histamine levels, fermented dairy products like cheese can have high histamine content. Butter, unless fermented or old, is generally not high in histamine content. If you're using fresh milk and fresh butter in your colcannon, it shouldn't significantly impact your histamine levels. Some variations of colcannon may include ingredients such as ham or sausage, which are smoked meats and could potentially contribute to increased histamine levels, being part of the high-histamine food category. Ultimately, the histamine-level impact of eating colcannon largely depends on the ingredients used and their freshness. Thanks to potatoes and kale/cabbage, it can be part of a low-histamine diet, but if the dish is supplemented with high-histamine ingredients, it may trigger histamine-related reactions. Since this dish has not been directly researched for its impact on histamine levels, more studies are essential for a definitive conclusion. This product has not been researched well enough to publish any information; our team is working hard on this. Data will be available soon. References: 1. Komericki P, Akkilic-Materna M, Strimitzer T, Wöhrl S, Hemmer W, Raith M. "Histamine intolerance: a placebo-controlled double-blind study." European Journal of Dermatology. 2021. 2. Maintz L., Novak N. "Histamine and histamine intolerance". The American Journal of Clinical Nutrition. 2007. 3. Skypala I., Williams M., Reeves L., Meyer R., Venter C. "Sensitivity to food additives, vaso-active amines, and salicylates: a review of the evidence". Clinical and Translational Allergy. 2015. Note: This text is for informational purposes only and should not be considered medical advice. Always consult your healthcare provider for any health concerns.