Egg Roll Wrappers Histamine Information

Egg roll wrappers are primarily made from wheat flour, water, and salt, potentially containing low to no levels of histamine. Still, it’s significant to consider the filling ingredients, as these can significantly affect overall histamine content. Wheat is generally deemed low in histamine, although it's been pointed out that some people with histamine intolerance might react to gluten (1). However, this does not directly affect histamine levels but rather influences gut health, potentially exacerbating histamine intolerance symptoms. Concerning water and salt, neither ingredient has been found to significantly affect histamine levels. They do not contain histamine, block histamine release, or inhibit histamine enzyme activity (2). If the egg roll wrappers contain additives, however, these could potentially act as histamine liberators (3). This highlights the necessity of checking each individual product for specific ingredients. For fillings, some common ingredients such as certain vegetables (cabbage, carrots), meats (pork, chicken), and spices are usually low in histamine (4). However, add-ons like tomatoes, mushrooms, smoked meats, and fermented products are high in histamine or can trigger histamine release. If more processed ingredients are used, such as MSG or specific preservatives, these could potentially cause additional histamine release. In sum, egg roll wrappers themselves are unlikely to significantly affect histamine levels, given their usual ingredients. However, the entire composition of the egg roll (filling and potential additives) plays a crucial role in its overall impact on histamine levels. Reference: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Joneja, J. M. (2012). The health professional's guide to food allergies and intolerances. Academy of Nutrition and Dietetics. 3. Elmore, J. S., Dodson, A. T., & Muttucumaru, N. (2005). The Effect of Cooking on the Levels of Histamine in Food. Journal of the Science of Food and Agriculture, 85(14), 2427-2433. 4. Sattler, J., Häfner, 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.