Kofta Histamine Information

Kofta, a delectable meatball or meatloaf dish found in Middle Eastern, South Asian and Balkan cuisines, typically consists primarily of minced or ground meat, and may include veal, beef, lamb, or poultry. It also usually contains elements like onions, herbs, and spices for enhanced flavor. Ground meats, such as those used in kofta, have a moderate histamine content as compared to foods like aged cheeses, fermented foods, and smoked meats. Therefore, consumption of kofta might raise the histamine levels, albeit not drastically, unless you have a histamine intolerance (Komericki, P., et al., 2011). Onions, often included in kofta, is not listed as a high histamine food, nor a histamine liberator. It is typically well tolerated (Maintz, L., et al., 2007). Additionally, spices like cumin, coriander, and turmeric used in kofta recipes also do not appear to have a significant impact on histamine levels. However, caution should be exercised with garlic, another common kofta ingredient. Garlic is known to release histamine in certain individuals, and thus can cause a reaction (Maintz, L., et al., 2007). If you experience symptoms like flushing, hives, or digestive issues after eating foods with garlic, it could be a sign that it’s triggering histamine production in your body. Essentially, the impact of eating kofta on histamine levels can vary based on ingredients used and individual tolerance levels to histamine-rich and histamine-releasing foods. It also depends on how fresh the meat used in the dish is as histamine levels increase in food over time. Please note, the above-mentioned findings are based on general dietary research. The effects of consuming kofta on histamine levels can differ from individual to individual. The histamine sensitivity and tolerance can be influenced by individual metabolism, gut microbiota, and overall diet. References: 1. Komericki, P., Akkilic-Materna, M., Strimitzer, T., Weyermair, K., Hammer, H. F., & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.