Energy Bars Histamine Information

Energy bars, when consumed, can have varying impacts on the histamine levels in the body, primarily based on their ingredients. Certain elements found in many energy bars, such as cocoa products and nuts, can potentially increase histamine levels, due to their status as histamine liberators or their ability to delay histamine breakdown. Cocoa products are a common ingredient in many energy bars. Thus, the presence of cocoa can act as a histamine liberator, potentially leading to increased levels of histamine in the body even without containing histamine themselves (1). This is suggestive of a potential rise in histamine levels post consumption of bars with cocoa. Further, many energy bars often contain nuts, presenting another element for consideration in histamine levels. Nuts, particularly walnuts and hazelnuts, have shown tendencies to prompt the release of histamine, again positioning them as histamine liberators (2). Moreover, energy drinks, frequently consumed as an adjunct to energy bars, can slow down the breakdown of histamine in the body, maintaining a high histamine level for a prolonged period (3). This factor emphasizes the impact of energy foods and beverages on histamine levels. At present, the direct impact of energy bars on histamine levels has not been studied extensively. The aforementioned points are, therefore, inferences drawn from individual ingredients commonly found in energy bars. However, it is worth noting that not all ingredients in energy bars necessarily elevate histamine levels. Some may be neutral or might even lower histamine levels. This emphasizes the importance of considering the specific components when evaluating the potential impact of the energy bar on histamine levels. (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Worm, M., et al. (2009). Impact of native, heat-processed and encapsulated hazelnuts on the allergic response in hazelnut-allergic patients. Clinical & Experimental Allergy, 39(1), 159-166. (3) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.