Kumara Chips Histamine Information

Kumara chips, also known as sweet potato chips, are a popular snack. The main ingredient, Kumara or sweet potato, doesn't appear to have a high histamine content or be a histamine liberator according to current research. It is not listed among foods known to contain high levels of histamine, delay the breakdown of histamine, or promote histamine's release (1, 2). However, the cooking process and additional ingredients may influence the final histamine content. For instance, if vinegar or yeast, known to have a high histamine content, is used in preparation or seasoning, it may increase the histamine content in the final product (1). Moreover, some preparation methods might potentially lead to histamine production. Deep frying, as done for chips, could increase histamine if the oil used is contaminated with bacteria that produce histamine (3). While sweet potato itself is not a histamine liberator, if additives are used in the making of the chips, such as preservatives or glutamate, it may become a histamine liberator (1). This product has not been researched well enough to publish any specific information concerning the direct impact of Kumara chips on histamine levels in the body. 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. Joneja JM, Carmona-Silva C. Outcome of a supervised elimination diet in a random group of children with atopic dermatitis. J Pediatr Gastroenterol Nutr. 2001;32(Suppl 1):S40. 3. Hung, P. H., & Sukyai, P. (2018). Histamine production by Staphylococcus xylosus isolated from Thai fermented sausage during fermentation under controlled pH. LWT, 97, 711-717.