Kouign-Amann Histamine Information

Kouign-Amann is a Breton cake, which is a round crusty cake, made with bread dough that contains layers of butter and sugar folded in, similar in fashion to puff pastry but with fewer layers. From a histamine perspective, the ingredients of Kouign-Amann are bread dough, butter, and sugar. The bread dough, being yeast-based, could potentially have high histamine levels, considering that yeast is on the list of foods that typically have a high histamine content. This could cause a rise in the body's overall histamine level when consumed. However, the fermentation time and conditions can significantly influence the histamine content of yeast-based foods. Butter, used abundantly in Kouign-Amann, is generally low in histamine. Processing and storage conditions do affect final histamine levels, but considering butter’s normal usage, it's unlikely to contribute significantly to histamine load. As for sugar, it is not typically associated with histamine release or content. However, excess sugar can promote an inflammatory response over time that may indirectly affect histamine levels in the body. The impact of eating Kouign-Amann on your histamine level would therefore primarily come from the yeast in the bread dough. However, reactions could vary depending on individual tolerance levels, as well as how long the dough is fermented and the conditions under which the cake is stored. This product has not been researched well enough to publish any specific concrete information about its direct impact on histamine levels. Our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N. G., Kluin-Nelemans, J. C., & Dubois, A. E. J. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: What is the evidence?. Netherlands Journal of Medicine, 63(7), 244-249. 3. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication, and intolerance. Allergologia et Immunopathologia, 43(5), 498-506.