Confectioners' Sugar Histamine Information

Confectioners' sugar, also known as powdered sugar, has minimal potential to impact histamine levels directly since it is primarily composed of finely ground sucrose. However, it is worth considering that it is often used in foods that contain other ingredients, known as histamine liberators that can trigger the release of histamine. For instance, confectioners' sugar is a common ingredient in baked goods, particularly those containing yeast (such as bread, pastries, and some desserts), that have been noted for their ability to contain higher histamine levels. Consuming these could potentially raise histamine levels in sensitive persons ("Foods and histamine" German Allergy and Asthma Federation). Likewise, some cocoa products showcase the dual feat of being histamine liberators and having a high histamine content. Since confectioner's sugar is frequently used in these confections, it becomes indirectly associated with a rise in histamine levels ("Histamine intolerance" Swiss Interest Group Histamine Intolerance (SIGHI)). Additionally, some recipes involving confectioner's sugar may call for nuts or alcohol. Nuts are known for interfering with histamine breakdown, thereby potentially elevating histamine levels. As for alcohol, it is not only rich in histamine content but also a potent histamine liberator and can disrupt histamine degradation. However, please note that the consumption of confectioner's sugar itself does not necessarily lead to an increase in histamine levels unless accompanied by these noted ingredients or in specific food contexts. Thus, it's crucial to consider the complete food item along with confectioners' sugar while estimating its potential impact on histamine levels. Sources: 1. "Foods and histamine" Deutsche Allergie- und Asthmabund eV (DAAB), German Allergy and Asthma Federation. 2. "Histamine intolerance" Swiss Interest Group Histamine Intolerance (SIGHI).