Dumplings Histamine Information

Dumplings, in their vast variety of forms globally, encompass a wide range of ingredients that each could potentially impact histamine levels in different ways. The common ingredients in dumplings usually include flour, meat (often pork, beef or shrimp), and vegetables such as onions, cabbage, and garlic. The meats used, if smoked or long preserved, may contain high amounts of histamines. For example, ham and salami are identified as potential high-histamine food sources, while fresh meats are generally low in histamines (1). Additionally, any dumplings utilizing cheese or tomatoes in their recipe could also be introducing high histamine content, as these are food items with known high histamine levels (1). However, dumplings filled strictly with fresh meat and vegetables may pose fewer risks when it comes to histamine levels, provided these ingredients aren't histamine liberators. Vegetables used in dumplings are generally low in histamines, though tomatoes are an exception as mentioned above (1). Any fermented products accompanying the dumplings like vinegar-based sauces or pickles that contain vinegar can potentially increase histamine intake (1). As for nuts, included occasionally in some specific types of dumplings mostly in Asian cuisine, it's important to note that while they do not have high histamine themselves, they may delay the breakdown of histamine in the body (2). Certain dumpling spices could also influence histamines. Paprika, for instance, is considered a histamine liberator (3). Some other spices may have contrary effects. For instance, ginger, a common ingredient in some dumplings, is believed to have anti-inflammatory properties and could potentially help in the stabilization of mast cells (the cells that release histamines) (4). In summary, the impact of eating dumplings on histamine levels in the body would be determined by the specific type and ingredients of the dumplings. This analysis is based on the ingredients and is not an absolute determinant of the outcome. Proper testing and research directly related to dumplings and histamine levels are yet to be conducted effectively. References: 1. Maintz, Laura and Natalija Novak. “Histamine and histamine intolerance.” American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 2. Schnedl, Wolfgang J et al. “Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?.” Inflammation research: official journal of the European Histamine Research Society vol. 68, 4 (2019): 279-284. doi:10.1007/s00011-018-1216-9 3. Reese, I et al. “German guideline for the management of adverse reactions to ingested histamine.” Allergo journal international vol. 26, 2 (2017): 72-79. doi:10.1007/s40629-017-0006-y 4. Baek, J. and Lee, M.G., “Antiallergic Effect of Ginger and Its Component 8-Gingerol via Inhibiting Mast Cells to Release Histamine in an Allergic Rhinitis Mouse Model”. Phytotherapy Research, 35. 1122-1131. doi:10.1002/ptr.6894, (2021).