Hummus Pita Histamine Information

Hummus Pita, a popular Middle Eastern dish, consists primarily of chickpeas, tahini (sesame seed paste), olive oil, lemon juice, and garlic. Our focus will be on the influence these ingredients have on histamine levels in the body. Starting with chickpeas, they are known to have low histamine content, making hummus a safe choice for people with histamine intolerance. Tahini, made predominantly from sesame seeds, is also considered safe as sesame seeds are low in histamine as well. However, sesame seeds can, in some cases, act as histamine liberators, potentially triggering a histamine response in the body (1). Olive oil, another main ingredient in hummus, plays a beneficial role in handling histamines. Certain studies have suggested that extra virgin olive oil exhibits a good quantity of natural anti-histamines, showcasing its potential to lower histamine levels in the body (2). Garlic and lemon juice, on the other hand, have not been extensively researched to fully determine their impact on histamine levels. Therefore, "This product has not been researched well enough to publish any informative data. Our team is working hard on this. Data will be available soon." As for the pita bread, the primary components include wheat flour, water, yeast, and salt. While wheat is usually low in histamine content (3), yeast, particularly when fermented in the dough-making process, can heighten histamine levels. However, this would depend on how long the dough is left to ferment; typically, quick breads like pita have a shorter rise time, which might lessen histamine production (4). In conclusion, Hummus Pita, by virtue of its ingredients, seems to primarily have a low impact on histamine levels, with some ingredients potentially offering benefits due to their anti-histamine properties. However, much depends on individual tolerance levels and bodily reactions to these foods. References: (1) Maintz L., Novak N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-96. (2) Sharma, A. et al. (2018). Role of phenolic compounds in peptic ulcer: An overview. Journal of Pharmacy & Bioallied Sciences, 3(3), 361–367. (3) Joneja, J. V., & Carmona-Silva, C. (2001). Outcome of a supervised histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. (4) Wieser, H. (2007). Chemistry of gluten proteins. Food Microbiology, 24(2), 115-119.