Cookies Histamine Information

Cookies can potentially impact histamine levels in a number of ways, depending on their composition and ingredients. Several cookie ingredients have the capability to either increase or decrease histamine levels in the body. At high levels, cocoa products, for example, can increase histamine levels as they are both high in histamine and act as histamine liberators, promoting its release. The same goes for nuts often used in cookies, including walnuts and hazelnuts, as they also promote histamine release (1)(2). Enriched flour, which is commonly used in cookie production, can also impact histamine levels. This is due to the fact that it is often fortified with the likes of folic acid and iron, both of which known to be histamine liberators (2). Although cookies might not inherently contain high levels of histamine, the consumption of them in conjunction with foods high in histamine or histamine liberators could potentially exacerbate the release of histamine. For example, pairing cookies with a high histamine food like red wine may lead to increased histamine levels in the body (2). However, not all ingredients in cookies are harmful for those with histamine intolerance. Cookies that contain specific anti-inflammatory and antihistamine substances, such as quercetin, a type of flavonoid, could potentially lower histamine levels. Quercetin is found in apples and onions, which can sometimes be used in cookie recipes (3). If the cookie recipe includes long-ripened cheese or yeast, this can increase the histamine content, as both these ingredients are high in histamine. The same is for any cookie variant containing mushrooms or tomato-based products, as these are also high in histamine (2). In summary, the impact of cookies on histamine levels is primarily determined by their specific ingredients. Thus, warning levels should be considered when consuming cookies, particularly in those individuals with known histamine intolerance. Please note, further research is required on this subject, as the specific details regarding histamine levels in different types of cookies and their ingredients are not fully researched. This product has not been researched well enough to publish any information yet, but data will be made available soon. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196. (2) Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology. Allergo Journal International, 26(2), 72-79. (3) Shaik, Y. B., Castellani, M. L., Perrella, A., Conti, F., Salini, V., Tete, S., ... & Caraffa, A. (2010). Role of quercetin (a natural herbal compound) in allergy and inflammation. Journal of biological regulators and homeostatic agents, 20(3-4), 47-52.