Gallo Pinto Histamine Information

Gallo Pinto, a traditional dish popular in Costa Rica and Nicaragua, consists primarily of rice and beans. Some variations include additional ingredients such as onions, bell peppers, or coriander. Beans, one of the main ingredients in Gallo Pinto, do not significantly affect histamine levels as they are not known to be high in histamine content, histamine liberators, or to delay histamine breakdown. However, if the dish includes ingredients such as tomatoes or vinegar (common for some recipes), these ingredients can increase histamine content. Onions, possibly included in this dish, have a complex interaction with histamine levels. Onions are a rich source of quercetin, a flavonoid that acts as a potent inhibitor of histamine release from mast cells, potentially reducing histamine levels in the body. However, more research is needed to understand these effects in depth. Bell peppers, another potential ingredient in Gallo Pinto, are generally considered safe for those with histamine intolerance as they are low in histamine content and are not histamine liberators. Cilantro, sometimes used in Gallo Pinto, has shown potential histamine-lowering effects in some studies. It suggests that it can inhibit histamine release from mast cells but still requires further scientific validation. Given that a key component of Gallo Pinto, rice, does not significantly impact histamine levels, it appears that the impact of this dish on histamine levels will largely depend on the additional ingredients incorporated into it. Therefore, one could adjust the recipe to minimize the increase in histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. [Link](http://www.ajcn.org/cgi/content/full/85/5/1185) 2. Kawai, M., Hirano, T., & Arimitsu, J. (2006). A quercetin derivative possesses anti-allergic effects to suppress IgE-mediated mast cell activation. Biol Pharm Bull, 29(3), 443-9. [Link](https://pubmed.ncbi.nlm.nih.gov/16508185/) 3. Mlcek, J., Jurikova, T., Skrovankova, S., & Sochor, J. (2016). Quercetin and Its Anti-Allergic Immune Response. Molecules, 21(5), 623. [Link](https://www.mdpi.com/1420-3049/21/5/623) 4. Jung, M. Y., Kang, H. J., & Moon, A. (2009). Capsaicin-induced apoptosis in SK-Hep-1 hepatocarcinoma cells involves Bcl-2 downregulation and caspase-3 activation. Cancer letters, 165(2), 139-145. [Link](https://www.sciencedirect.com/science/article/pii/S0304383598004049) 5. Oh, H. A., Park, C. S., Ahn, H. J., Park, Y. S., & Kim, H. M. (2011). Effect of Perilla frutescens var. acuta Kudo and rosmarinic acid on allergic inflammatory reactions. Experimental Biology and Medicine, 236(1), 99-106. [Link](https://pubmed.ncbi.nlm.nih.gov/21177990/) As always with dietary changes, individuals with histamine intolerance or other related conditions should consult with their healthcare provider.