Farfalle Pasta Histamine Information

Farfalle pasta itself does not inherently contribute to high histamine levels. Its basic components are wheat flour and water. However, certain factors related to its composition and preparation method can indirectly affect histamine levels in your body. Most varieties of pasta itself, including Farfalle, are considered low in histamine. They do not contain the compound naturally nor do they have components that inherently liberate histamine. Furthermore, they lack the specific elements known to delay histamine breakdown. Therefore, consuming them under normal circumstances, should not lead to an increase in histamine levels. However, pasta dishes can potentially contribute to an increase in histamine, based on the accompanying ingredients and sauces, especially if these contain tomatoes, cheese, or vinegar-based substances. If you commonly consume Farfalle pasta with such ingredients or sauces, this could theoretically contribute to higher histamine levels. It is also important to note that pasta, when not appropriately stored or when left to refrigerate for extended periods, can allow bacteria to break down the leftover proteins and potentially produce histamine as a by-product. Therefore, consuming old or improperly stored pasta could potentially contribute to histamine levels. While pasta doesn't inherently lower histamine levels, they can be part of a balanced diet that overall helps control histamine intake, especially when combined with fresh vegetables, lean meats, or fish, which are not smoked or canned – all foods known to have lower histamine content. For more precise and individualized advice regarding dietary histamine control, one should seek professional help from a nutritionist or a healthcare provider. References: [1] Maintz, L. & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 85. 1185-1196. [2] Jarvis, S., Indsto, J., Ward, L., Dixon, H., & Keyzers, R. (2010). Histamine poisoning from ingestion of fish or scombroid syndrome. New Zealand Medical Journal, 123(1326), 124-133. [3] Chung, B.Y., Cho, Y., Lee, S.S., & Kim, H.O., Park, C.W., Lee, C.H., & Hong, H.J. (2016). Histamine content analysis and histamine toxicity of fermented foods. Journal of Physiological & Pathological Korean Medicine, 30(2), 197-203.