French Fries Histamine Information

French fries, also known as chips or frites, are usually made from potatoes, oil, and salt. While there is not much concrete research specifically targeting the impact of French fries on histamine levels, we can analyse the role of its primary ingredients. Potatoes, the main ingredient, have not been shown to be high in histamine or stimulate histamine release. They are typically considered safe for those concerned about dietary histamine. However, their histamine impact may change depending on the processing, such as the frying process. The frying oil is another considerable factor. Certain oils, like sunflower and safflower, are rich in polyunsaturated fats, which may stimulate histamine release. However, this relationship between polyunsaturated fats and histamine is not fully understood and needs more research for clarification. Salt is a simple mineral and does not influence histamine levels. However, many commercial French fries also contain additives, such as preservatives or flavor enhancers like monosodium glutamate (MSG), which is recognized as a potential histamine liberator. In terms of foods or components that could lower histamine, none of the primary ingredients of French fries have been proven to have this function. In conclusion, while french fries themselves do not inherently contain high levels of histamine, individual components, depending on their source and processing, could contribute to histamine levels. It's critical, particularly for those sensitive to dietary histamine, to be aware of any potential additional ingredients in commercially prepared French fries. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [Link](https://academic.oup.com/ajcn/article/85/5/1185/4633007) 2. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(4). [Link](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6316747/) 3. Enko, D., Kriegshäuser, G., Halwachs-Baumann, G., Mangge, H., & Schnedl, W. J. (2017). Serotonin and histamine intolerance (DAO) gene testing: A. comprehensive genetic test for diagnosing symptoms of histamine intolerance and potential risks for histamine excess within the physiological range. Food & function, 26(8), 1087. [Link](https://pubmed.ncbi.nlm.nih.gov/28537506/) Please note that information regarding the effects of certain foods or substances on histamine levels is not exhaustive and can vary based on individual sensitivity and tolerance levels. It's always important to monitor individual reactions and consult with a healthcare professional.