Gravy Histamine Information

Gravy, a sauce often used with meat dishes, can potentially impact histamine levels. Its effect primarily depends on the ingredients used and the preparation method. Predominantly, gravy is made from poultry or meat juices, flour, and, in some cases, wine. Regarding ingredients such as poultry or meat juices, there is no definitive research indicating a high level of histamine that could potentially rise due to their consumption. However, caution is advised with aged or leftover meats, as they may contain high amounts of histamine due to microbial fermentation (1). The use of flour in gravy does not contribute significantly to histamine levels as grains per se are not associated with high histamine content (2). Wine, if used, may have a significant impact due to its high histamine content. Red wine, in particular, has been identified as a rich histamine source (3). Their use in gravy could promote release of histamine in the human body. Some recipes may include other ingredients, such as tomatoes or mushrooms. These are classified among foods with high histamine content and should be considered when analyzing the impact of gravy on histamine levels. Tomatoes, for instance, have been reported to present a high histamine concentration (4), while mushrooms can release histamine in the body (5). Overall, the impact of gravy on histamine levels can vary based on its composition. However, it is important to keep in mind the potential histamine-liberating properties of some ingredients. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. San Mauro Martin, I., Brachero, S., & Garicano Vilar, E. (2020). Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia. 3. Wantke, F., Götz, M., & Jarisch, R. (1993). Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches. Clinical & Experimental Allergy, 23(12), 982-985. 4. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia, 43(5), 498-506. 5. Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., Vila-Vidal, M., Ferrés-Ramis, L., & García-Teresa-García, E. (2013). Histamine intolerance as a cause of chronic digestive complaints in pediatric patients. Revista espanola de enfermedades digestivas: organo oficial de la Sociedad Espanola de Patologia Digestiva, 105(4), 201-207.