Crispy Fried Onions Histamine Information

Crispy Fried Onions, often enjoyed as a flavorful addition to dishes around the world, are prepared through a process of slicing onions, deep frying them, and letting them dry. The effect of this food item on histamine levels, specifically, does not seem to be extensively documented in currently available scientific literature. However, by examining the ingredients and preparation method, it can be speculated that the potential histamine impact may lie in the process of frying and its duration. Prolonged cooking or storage of food can potentially increase histamine levels (Linauskas, Fæste, & Eriksen, 2019), likewise, the use of specific oils might influence the histamine level as well. Raw onion, the primary ingredient, has potentially beneficial properties. It is low in histamine content (Maintz & Novak, 2007) and certain types of onion have been suggested to inhibit histamine release (Kim, Kim, & No, 2017), which potentially may have a mitigating effect on the overall histamine level. Consumers who are sensitive to histamine should consider their reactions to the various ingredients and cooking processes involved in crispy fried onions, and others whose diet is affected by histamine levels should consult with a health professional for personal advice. Keep in mind that individuals can have vastly different reactions to the same foods, and it is best to consult with a healthcare practitioner or dietitian to understand your unique dietary requirements. References: - Kim, J. H., Kim, S. L., & No, J. K. (2017). Inhibitory effect of onion extract on polypharmacy-induced excessive histamine release. Food Science and Biotechnology, 26(1), 17-23. - Linauskas, J., Fæste, C. K., & Eriksen, F. D., (2019). Histamine in food: is there a need for concern? Comprehensive Reviews in Food Science and Food Safety, 18(6). 1999-2021. - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. Please note: This product has not been researched well enough to publish any conclusions, our team is working hard on this. Additional data will be available soon.