Kabsa Histamine Information

Kabsa, a traditional Middle Eastern dish, typically includes ingredients such as long grain rice, meat (such as chicken, goat, lamb, or fish), spices, vegetables, and a mix of nuts and dried fruits. These ingredients pose various impacts on histamine levels. Ingredients in Kabsa known to be high in histamine include tomatoes, often used in the form of paste for the sauce, and some seasonings, potentially yeast-containing. Conversely, meat used in Kabsa, unless cured or aged, typically contains low levels of histamine, although its reheating or aging process can increase these levels. The spices typically used in Kabsa are cardamom, black lime, bay leaf, and nutmeg. Nutmeg might slow down histamine breakdown. Some versions of Kabsa also include raisins, a known histamine liberator. The presence of histamine liberators like raisins hints to potential histamine release, even if these ingredients themselves are not high in histamine. Histamine liberators could potentially make symptoms worse in individuals sensitive to histamine. Regarding possible histamine-lowering ingredients, research is limited. Current studies on individual ingredients typically found in Kabsa have not sufficiently confirmed their potential in decreasing histamine levels. Given the vast nature of ingredients in Kabsa and the complex ways they interact, it is important to consider individual reactions that may vary from person to person. Furthermore, histamine content can be influenced by factors such as freshness of ingredients, preparation methods, and serving size, which can all impact the overall histamine load of a meal. Reference: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Ram, F. S., & Deal, E. C. (2005). Effect of storage and cooking on the histamine content in food. Journal of food protection, 68(5), 933-941. 3. Linares, D. M., del Rio, B., Ladero, V., Martinez, N., Fernandez, M., Martin, M. C., & Alvarez, M. A. (2012). Factors influencing biogenic amine accumulation in dairy products. Frontiers in microbiology, 3, 180. 4. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation research, 53(Supplement 1), S31-S32. 5. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2019). Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?. Inflammation research, 68(4), 279-284.