Crème Fraîche Histamine Information

Crème Fraîche, a staple in French cuisine, is a type of sour cream distinguished by its high butterfat content. Produced from heavy cream and bacterial culture, it doesn't typically contain any ingredients that are high in histamine. However, as a dairy product, it might have some implications on people with histamine intolerance due to the possible presence of bacteria that can produce histamine during the fermentation process. Although preliminary results from various researches show that the histamine content in most fermented dairy products is generally low. Moreover, it’s important to note the individual nature of histamine intolerance - the histamine content itself may not necessarily correlate to individual reactions or symptoms. There are no known substances in crème fraîche that should significantly boost the histamine release (“histamine liberators”) or slow down histamine breakdown in the body. As for the premise regarding certain foods' ability to lower histamine, it's necessary to highlight that crème fraîche has not been associated in lowering histamine levels in the body. Most food products that are found to reduce histamine levels usually have some anti-inflammatory properties like Ginger and Turmeric or have high vitamin C and quercetin content like apples, onions, and peppers. Currently, the impact of crème fraîche on histamine levels hasn't been widely researched, meaning there's a lack of concrete scientific evidence to draw from. Hence, individuals with histamine intolerance are typically advised to listen to their body and keep track of what foods might trigger their symptoms. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 2007;85(5):1185-1196. 2. Vlieg JEH, Janssen P. Fermented Food, Microbes, and Mental Health: Ancient Practice Meets Nutritional Psychiatry. Journal of Physiological Anthropology. 2013;32(1):2. 3. Comas-Basté O, Sánchez-Pérez S, Veciana-Nogués MT, Latorre-Moratalla M, Vidal-Carou MC. Histamine Intolerance: The Current State of the Art. Biomolecules. 2020;10(8):1181. 4. Bischoff SC. Quercetin: potentials in the prevention and therapy of disease. Current Opinion in Clinical Nutrition & Metabolic Care. 2008;11(6):733-740. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.