Flat White Histamine Information

Analyzing the impact of consuming a Flat White coffee on histamine levels revolves significantly around the components of this espresso-based beverage: espresso and steamed milk. Espresso, a concentrated form of coffee, is typically low in histamine. In contrast to aged or fermented foods, fresh coffee beans do not contain high levels of histamine. Thus, it's unlikely to significantly raise histamine levels or act as a histamine liberator[1]. However, some individuals might correlate symptoms of histamine intolerance to coffee due to its capacity to stimulate gastric acid production, leading to similar GI discomfort[2]. As for the steamed milk content, it’s essential to note that fresh, pasteurized milk and its products are generally low in histamine, yet some people may have a differential response. Unlike long-ripened cheese and fermented dairy products, fresh milk isn't categorized as a high-histamine food. Nevertheless, the lactose content might cause GI discomfort in people with lactose intolerance[3]. Regarding the previously mentioned high histamine foods, it's worth noting that the Flat White doesn't traditionally contain any of the listed ingredients. Hence, it wouldn't directly contribute to heightened histamine levels. Notwithstanding, individual sensitivity varies, and personal experiences may differ. It's always recommended to monitor personal responses to identify potential triggers and consult a healthcare provider for concerns relating to dietary histamine and intolerance. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196. [2] Costabile, A., Santarelli, S., Claus, S.P. et al. (2018). Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome. Plos One, 13(10), e0206341. [3] Sattler, J., Hesterberg, R., Schmidt, U., Cromwell, O., & Stevens, R. (1988). Inhibition of human basophil histamine release by anti-inflammatory drugs. Int Arch Allergy Appl Immunol, 85(3), 278-81.