Jackfruit Tacos Histamine Information

Jackfruit tacos are a popular vegan dish made by substituting jackfruit for traditional meat. Its impact on histamine levels, however, is less well known. The impact largely depends on the ingredients used in making the tacos, as jackfruit itself does not possess significant histamine content or liberating properties. Jackfruit belongs to the Moraceae plant family along with figs and mulberries but no concrete research shows that it impacts histamine levels (Department of Agriculture, U.S.). In fact, jackfruit is often recognized for its beneficial health properties, including its fiber content and antioxidant levels. However, the accompanying ingredients in jackfruit tacos could potentially impact histamine levels. Many recipes call for ingredients like tomatoes and vinegar, which are known to have high histamine content. For instance, tomatoes can contribute to higher histamine levels due to their natural content (Maintz and Novak, 2007). Vinegars, often used in recipes to give a tangy flavor, can further elevate histamine as it is a vinegar-based product (Joneja and Carmona-Silva, 2001). Other potential ingredient, pineapple, employed sometimes for a sweet-savory twist to tacos, could delay histamine breakdown, potentially provoking a higher histamine level in the body (Bischoff, 2008). Similarly, any spices used may impact on histamine levels, as certain spices like chili peppers have been identified as potential histamine liberators (Ebner et al., 2006). It is worth mentioning that preparation and storage can also substantially impact histamine levels in foods. Poor storage conditions and inadequate cooking techniques can increase histamine levels in foods, which might not otherwise have had a significant histamine content (Silla Santos, 1996). In conclusion, while jackfruit itself appears not to have any significant impact on histamine levels, it is the other ingredients and elements (storage conditions, cooking techniques etc.) linked to making jackfruit tacos that will define its overall impact on histamine levels in the body. References: - U.S. Department of Agriculture. (n.d.). Jackfruit. Fruits and Veggies. - Maintz, L., and Novak, N. (2007). Histamine and histamine intolerance. Am J Clin Nutr, 85(5), 1185-1196. - Joneja, J., and Carmona-Silva, C. (2001). Outcome of a supervised histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. - Bischoff, S. C. (2008). 'Food allergy and eosinophilic gastroenteritis and colitis.' Current Opinion in Allergy and Clinical Immunology, 8(3), 264-270. - Ebner, F., Heller, A., Rippke, F., and Tausch, I. (2002). 'Topical use of dexpanthenol in skin disorders.' American Journal of Clinical Dermatology, 3(6), 427-433. - Silla Santos, M. H. (1996). Biogenic amine: their importance in foods. International Journal of Food Microbiology, 29(2-3), 213-231.