Egg Rolls Histamine Information

Egg rolls comprise various ingredients like cabbage, mushrooms, and sometimes shrimp or other seafood. The primary consideration concerning histamine levels and egg rolls comes from these key ingredients. Looking at cabbage first, it is generally a safe ingredient for individuals with histamine intolerance. While it does not have a high histamine content, it is not a histamine liberator and does not inhibit histamine breakdown either, making it unlikely to significantly impact histamine levels (1). Mushrooms, which are usually used in egg roll preparation, are known to have high histamine content and also to be histamine liberators, meaning that they promote histamine release (1). Hence, mushroom-containing egg rolls could potentially lead to an increase in the histamine levels for someone who consumes them. When it comes to seafood ingredients, such as shrimp that might be included in some egg roll recipes, they are potentially problematic. Seafood, particularly shellfish like shrimp, is known to be a histamine liberator and can, therefore, provoke histamine release (2). Thus, egg rolls containing this ingredient can contribute to an increase in histamine levels. Most of the soy-sauce products contain vinegar and thus could present an issue for those sensitive to histamine. Vinegar is high in histamine and can potentially contribute to an elevated histamine level upon consumption (3). However, it should be noted, this information is contingent on these specific ingredients being present in the egg roll. Some variations of egg rolls may not include these ingredients and, therefore, may not have the same impact on histamine levels. To determine the impact more accurately, it would be necessary to know the exact ingredients of a specific egg roll. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. 3. Joneja JM (1995). Monosodium glutamate sensitivity: pathophysiology and treatment]. Journal of Nutritional Medicine. 5:1-12.