Crostini Histamine Information

Crostini, originating from Italy, is essentially a small slice of toasted or grilled bread, typically served with toppings. The impact of consuming crostini on histamine levels can vary significantly, mainly based on its toppings or ingredients used. Bread, being the base of crostini, is a yeast-containing product, and yeast can possess a notable amount of histamine. Some types of bread might also contain vinegar or vinegar-derived ingredients, contributing to increasing histamine levels. However, breads like sourdough can have lower histamine levels due to the long fermentation process they undergo. The toppings on crostini can widely differ, each having its own set of implications. Ingredients like tomatoes, used extensively in Italian cuisine either fresh or as an ingredient in toppings, are known to have high histamine content. Cheese, another common topping, can have high histamine levels, especially if it’s a long-ripened variety. On the other hand, crostini topped with certain fresh vegetables or herbs may have a different impact. For instance, bioactive compounds found in many herbs such as parsley or thyme are known for their anti-inflammatory and potential histamine-lowering properties. Unfortunately, there isn't sufficient research about the direct relationship between consuming crostini and its histamine impact. Each ingredient must be evaluated separately, and individual tolerance levels should be considered. More comprehensive research is needed in this area and our team is actively working to provide more data. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Comas-Basté, O., Latorre-Moratalla, M., Veciana-Nogués, M., & Lahoz-Beneytez, J. (2019). Histamine-intolerance: diagnostic challenges and dietary management. Foods, 8(8), 327. 3. Franco-Robles, E., & López, M. G. (2015). Implication of fructans in health: immunomodulatory and antioxidant mechanisms. The Scientific World Journal, 2015. 4. Naruszewicz, M., Laniewska, I., & Millo, B. (2007). Combination therapy of statin with flavonoids rich extract from chokeberry fruits enhanced reduction in cardiovascular risk markers in patients after myocardial infraction (MI). Atherosclerosis, 194(2), e179-e184.