Fajitas Histamine Information

Fajitas are a popular Mexican dish primarily made up of grilled meat, bell peppers and onions, typically served with a flour tortilla. To gauge the impact of eating Fajitas on histamine levels, we'll assess each primary ingredient. Starting with the main protein in Fajitas - grilled meat (usually beef, chicken, or shrimp), it does not inherently contain high histamine levels unless it is cured, fermented, or aged. However, the longer meat is cooked or stored, the higher the histamine content[1]. A common ingredient in many Fajitas is bell peppers, which are generally low in histamine content and are not known to cause any significant rise in histamine levels or hinder histamine degradation[2]. Onions, another core ingredient, are often advised as beneficial for those with histamine intolerance due to their Quercetin content, a bioflavonoid that inhibits histamine release, potentially lowering histamine levels in the body[3]. Next, when looking at a standard store-bought flour tortilla, it generally does not impact histamine levels significantly unless yeast is used as an ingredient[4]. On inspection of the typical marination used for Fajitas that incorporates lime juice, garlic, and other spices, there is no concrete evidence indicating they have a high histamine content or are histamine liberators. To summarize, based on the conventional composition of ingredients in Fajitas, the dish seems unlikely to significantly boost histamine levels or inhibit histamine degradation, unless the protein is overcooked, aged, or the dish contains high histamine-additives. More specific data on individual ingredients and their impact on histamine levels might be required for a more comprehensive understanding of the dish's histamine impact. References: [1] Maintz, L. and Novak, N. (2007), Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85: 1185–1196. [2] Wantke, F., Gotz, M. and Jarisch, R. (1993), 'The red wine provocation test: intolerance to histamine as a model for food intolerance.' Allergy Proceedings, pp. 27–32. [3] Mlcek, J., Jurikova, T., Skrovankova, S., Sochor, J. (2016), 'Quercetin and Its Anti-Allergic Immune Response', Molecules, 21(5): 623. [4] Stein, Deborah, L. (2018), 'Potential role of the gut microbiota in synthetic torula yeast breakdown and its implications for patients with Crohn's disease.' Gastroenterology Research and Practice, 21, 4734839.