Graham Crackers Histamine Information

Graham Crackers, a popular snack, are primarily made from graham flour, which is made from hard whole-grain wheat. The composition of graham crackers includes wheat, honey, and possibly additives to extend shelf-life. In relation to histamine, there isn’t currently any scientific research specifically indicating that graham crackers have an elevating effect on histamine levels. However, the ingredients present, and the processing methods used for those ingredients, can give us some insights. Wheat is considered a low histamine food, so it typically doesn’t contribute significantly to dietary histamine levels. Under certain conditions, wheat could potentially contribute to histamine production if fermented, but in the case of graham crackers, this process is not typically employed. The potentially higher histamine component of graham crackers is honey. Honey can contain histamine, depending on the source of the nectar from which it was produced, and the processing it has undergone. Honey is considered a histamine liberator, which means it can stimulate the body's histamine release. Yet, the concentration of histamine in honey is typically low. Regarding additives, if these are present in the graham crackers, they could potentially lead to higher histamine levels, particularly if they serve as preservatives. However, there is a lack of specific research on this area and the impact may vary depending on an individual's sensitivity to histamine. To conclude, the overall impact of eating graham crackers on histamine levels would most likely be minimal for the average person, unless he or she has a specific sensitivity to certain components like honey or certain additives. However, more research is needed to confirm these assumptions as studies directly correlating graham crackers with histamine levels were not found during the research process. Research References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 2. Vlieg-Boerstra, B.J. et al (2005). Contribution of an excessive intake of histamine to an increase in plasma histamine concentration and a worsening of symptoms in histamine intolerance. Allergol Select 2019; 3: 11–18. https://doi.org/10.5414/allas03 3. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/histamine Remember, anyone dealing with food allergies or intolerances should consult with their healthcare provider for personal advice.