Crème Brûlée Histamine Information

Crème brûlée is a rich dessert consisting of a creamy custard base, typically made from heavy cream, egg yolks, sugar, and vanilla, topped with a layer of hardened caramelized sugar. Its potential impact on histamine levels largely depends on the ingredients used and the individual's specific sensitivity or intolerance to histamine. Heavy cream and sugar, two principal ingredients of crème brûlée, do not appear on either lists of high histamine foods, foods that delay histamine breakdown, or histamine liberators. Therefore, these ingredients may not directly contribute to an increase in histamine levels. Conversely, egg yolks, another crucial ingredient, fall under histamine liberators for some individuals with histamine intolerance, although this is highly individual-dependent and not universal. In this context, consumption of crème brûlée could cause an increase in histamine levels, triggered by the egg yolks within the custard base. However, the cooking process may reduce the potential histamine releasing effect. Lastly, vanilla, used for flavoring, does not appear to significantly impact histamine levels. However, artificial flavorings and additives, if used, could potentially provoke a histamine response. In that case, it's crucial to consider the specific composition of the individual recipe. To conclude, the impact of crème brûlée on histamine levels will largely depend on the individuals' specific sensitivities. While the primary ingredients don't appear to have a significant impact on histamine levels, individual responses to each ingredient will vary. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185 2. Reese I, Ballmer-Weber B, Beyer K, et al. German guideline for the management of adverse reactions to ingested histamine. Allergo J Int. 2017;26(2):72-79. doi:10.1007/s40629-017-0006-y 3. Komericki P, Klein G, Reider N, Hawranek T, Strimitzer T, Lang R. Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wien Klin Wochenschr. 2011;123(1-2):15-20. doi:10.1007/s00508-010-1504-1 4. Worm M, Fiedler EM, Dölle S, et al. Exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. Acta Derm Venereol. 2009;89(1):52-56. doi:10.2340/00015555-0581