Crêpes Histamine Information

Crêpes are light, thin pancakes that originate from France and these can impact histamine levels based on the ingredients used to prepare them. Typically, crêpes contain flour, milk, eggs, and butter, which generally do not contain high levels of histamine or are known to trigger the release of histamine. Nonetheless, the toppings or fillings used in crêpes can significantly alter the histamine response. If crêpes are filled or topped with ingredients high in histamine or those that liberate histamine, such as cheeses, tomatoes, or processed meats like smoked ham, this could lead to an increased histamine response in the body. Conversely, certain modifications to the crêpe recipe may help to lower histamine levels. The use of low histamine ingredients or those which actively reduce histamine such as fresh fruits (excluding the ones listed as liberators) and vegetables excluding tomatoes, can help manage and reduce the impact of eating crêpes on the histamine levels in the body. It is important to note that the information available on the specific impact of crêpes on histamine levels is limited. Most of the data is derived from studies or information related to the individual ingredients used in making crêpes. Furthermore, the degree to which these ingredients may influence histamine levels can greatly differ from person to person, often depending upon an individual's level of histamine intolerance, the state of their gut health, their genetic predisposition and other factors. Hence, the exact impact of eating crêpes on histamine levels could vary. In conclusion, the impact of eating crêpes on histamine levels largely depends on the ingredients chosen. Selecting low histamine ingredients or those which reduce histamine can help manage the overall histamine response. References: 1. Malekzadeh, J., & Birch, D. (2018). Histamine-Rich and Histamine-Releasing Foods: Effect on Health and Diseases. Perspectives in Clinical Nutrition, 1-6. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 3. Sattler, J., Hafner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365.