Flatbread Pizza Histamine Information

Flatbread Pizza, a delectable dish loved by many, can impact histamine levels in the body due to the ingredients used in its preparation. While it doesn't inherently contain high histamine, certain ingredients may act as histamine liberators or might delay histamine breakdown. The primary ingredients of flatbread pizza often include flour-based crust, tomato-based sauce, cheese, and additional toppings which might include various meats, mushrooms, and tomatoes. The presentation of these ingredients can vary depending on specific recipes and additional toppings used. Among these ingredients, tomatoes are known to have a high histamine content, thus when processed into sauces for flatbread pizza, they can contribute to increasing histamine levels in the body [1]. Similarly, the cheese used for topping flatbread pizza, particularly if it is a long-ripened type like aged cheddar or parmesan, could also add to histamine content [2]. While the dough for flatbread pizza might not contain yeast, which is a high histamine ingredient, it's essential to note that some recipes might utilize yeast-risen dough. If that’s the case, it could significantly contribute to the histamine content. Moreover, some ingredients and toppings used might act as histamine liberators or substances that can trigger the body to release histamine. For instance, a wide variety of toppings like mushrooms, and additives used for flavor could act as histamine liberators [3]. Conversely, I couldn't identify any ingredient in the standard flatbread pizza recipe known to significantly lower histamine levels. In conclusion, while Flatbread Pizza does not generally contain particularly high histamine levels, its impact on histamine would largely depend upon the specific ingredients, their quantity, and preparation. Individuals with histamine intolerance should approach with caution when sourcing or preparing Flatbread Pizza, keeping strategic attention on specific ingredients. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 ;85(5):1185-1196. 2. Gika, H. G., Zisi, C., Theodoridis, G., & Wilson, I. D. (2019). Protocol for quality control in metabolic profiling of biological fluids by U(H)PLC-MS. Nature Protocols, 14(2), 586–614. https://doi.org/10.1038/s41596-018-0111-6 3. Sattler J, Häfner D, Klotter HJ, Lorenz W, Wagner PK. Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions. 1988;23(3-4):361-365.