Demi-Glace Histamine Information

Demi-Glace, a rich French sauce made from veal or beef stock and red wine, may influence the histamine levels due to its ingredient composition. The two primary ingredients for concern are red wine and beef or veal stock. Red wine is known to contain high levels of histamine. According to a study by Maintz and Novak (2007), red wine shows a median of 3.5mg histamine per liter, implying that consumption may significantly raise histamine levels in the body. Additionally, it slows down the breakdown of histamine, potentially leading to sustained high histamine levels (Maintz, L., & Novak, N. 2007. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.) Concerning the beef or veal stock that forms an integral part of Demi-Glace, it may contain histamine depending on how long the stock has been cooked or how it has been stored. Histamine forms in food during microbial growth, which can occur in all products of animal origin during improper storage or over-cooking (Hungerford, J.M. 2010. Scombroid poisoning: a review. Toxicon, 56(2), 231-243). However, there is no specific research available on Demi-Glace’s effect on histamine levels. Direct literature linking this product and its subsequent effect on histamine levels is lacking. Therefore, an absolute confirmation of the impact of eating Demi-Glace on histamine levels cannot be provided. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.