Dolma Histamine Information

Dolma, a traditional food item popular in Middle Eastern and Mediterranean diets, is comprised of various ingredients, most common of which include vine leaves, meat (such as lamb or beef), rice, onions, and spices (like mint, dill, parsley, and cinnamon). Available research does not specifically analyze the impact of consuming dolma on histamine levels. However, one can infer potential effects by considering the histamine content, liberating potential, and ability to delay histamine breakdown in its constituent ingredients. Meat used in dolma may have varying histamine content depending on freshness and processing methods. Aged, fermented, or smoked meats are often high in histamines, although fresh meat generally has comparatively lower levels. Given dolma often uses fresh meat, its histamine content should be relatively low. However, if meat is not fresh or undergoes heavy processing, histamine levels could increase. Rice, onions, and the spices typically used in dolma do not appear on common high-histamine food lists; these ingredients are not recognized as histamine liberators or agents that delay histamine breakdown. Hence, these components might not significantly impact histamine levels when consuming dolma, although more research is needed for confirmation. The vine leaves, often a distinguishing component of dolma, are a lesser-explored ingredient in terms of histamine content and liberating potential. This product has not been researched well enough to publish any information about its impact on histamine levels. Our team is working hard on this, and data will be available soon. Overall, consuming dolma, as with any meal, might impact an individual's histamine levels differently based on their unique physiological response and their sensitivity or intolerance to histamine. Further research is crucial to draw more solid conclusions. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Joneja, J. M. V. (2019). The Health Professional's Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics. 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.