Giouvetsi Histamine Information

Giouvetsi is a traditional Greek dish primarily composed of meat (usually lamb or beef), pasta, and a rich tomato sauce. It often includes additions like onion, garlic, cheese, and various herbs and spices. Firstly, looking at the ingredients of Giouvetsi, we start with the meat. Both lamb and beef, like most meats do not have significant amounts of histamines unless they are aged or processed (1). In the case of Giouvetsi, the meat is fresh and cooked immediately, so it unlikely to contribute to raised histamine levels. Next, the pasta ingredient in Giouvetsi falls under the category of baked goods that contain yeast. Normally, such foods can have high histamine levels (2). However, typical pasta types used in Giouvetsi, such as orzo or hilopites, are not yeast-based and are therefore less likely to cause a surge in histamine. The tomato sauce could potentially increase histamine levels, as tomatoes are listed as foods with high histamine content. However, since the tomatoes in Giouvetsi are cooked, this could potentially lower the amount of histamine they contain (3). Regarding cheese, often added as a topping on Giouvetsi, it could contribute to histamine levels if it is a long-ripened type. However, most recipes recommend using cheese like feta or kefalotyri, both of which are not aged for very long and should not have high histamine levels (4). In conclusion, eating Giouvetsi can have some impact on histamine levels, primarily through its tomato content and potentially cheese. The other main ingredient, pasta, should not contribute significantly as they are not typically yeast-based. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (https://academic.oup.com/ajcn/article/85/5/1185/4633007) 2. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2018). Evaluation of symptoms and activity of daily life in patients with histamine intolerance. International journal of tryptophan research, 11, 1178646918809584. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233295/) 3. O’Hagan, S., & Menzies, I. S. (1986). Absorption of Dietary Histamine in the Rat. Gut, 27(7), 781–789. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1433976/) 4. Vlieg-Boerstra, B.J., van der Heide, S., Oude Elberink, J.N.G., Kluin-Nelemans, J.C. and Dubois, A.E.J. (2005), Mastocytosis and Adverse Reactions to Biogenic Amines and Histamine-Releasing Foods: What Is the Evidence?. Clinical and Experimental Allergy, 35: 889-896. (https://onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2222.2005.02279.x)