Focaccia Histamine Information

Focaccia, an Italian bread known for its distinct olive oil flavor and fluffy texture, consists primarily of yeast, flour, salt, water, and olive oil. Other common ingredients, such as rosemary and garlic, may also be included depending on the variety. Yeast, a key ingredient, can be associated with a higher histamine level due to its nature as a fermented product. Indeed, some types of baked goods containing yeast are known to have higher histamine content. However, not all yeast-containing foods universally raise histamine levels and existing research does not pinpoint yeast as a primary contributor to histamine intolerance (Theoharides TC, 2007). The main flavor-enhancer in focaccia, olive oil, doesn’t seem to have a direct impact on histamine levels according to existing literatures. Olive oil is not classified among foods with a high histamine content, nor is it a histamine liberator or known to delay the breakdown of histamine (Maintz L, Novak N, 2007). As for other possible additional ingredients, rosemary and garlic appear to have beneficial effects on managing histamine levels. A study conducted by T. Theoharides et al. (2007) suggests that polyphenols present in rosemary can suppress the release of histamine, potentially contributing to a lower overall histamine level. Similarly, garlic, rich in Quercetin, an antioxidant with antihistamine properties, is reported to decrease histamine release (Mlcek J, 2016). In conclusion, the impact of focaccia on histamine levels largely depends on how it affects the individual due to the complexity of histamine reactions. It's a mixture of yeast, which could potentially raise histamine levels, and olive oil, rosemary, and garlic, which do not seem to increase and might even help lower histamine levels. More research, however, is needed to draw a definitive conclusion. References 1. Theoharides TC, et al. (2007). The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer. Pharmacol Rev. 52(4):673-751. 2. Maintz L, Novak N. (2007). Histamine and histamine intolerance. Am J Clin Nutr. 85(5):1185–1196. 3. Mlcek J, et al. (2016). Quercetin and Its Anti-Allergic Immune Response. Molecules. 21(5):623.