Lavash Histamine Information
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.
Additional Informations
Lavash, which originates from Armenia, is a type of flatbread traditionally baked in a tandoor. The basic ingredients for Lavash are flour, water, and salt. Some variations might include yeast or additional grains.
Flour, water, salt, and yeast have not been prominently associated with high histamine content or as histamine liberators. Conventionally, baked goods that contain yeast can introduce histamine, but it's primarily those with prolonged yeast fermentation processes, such as sourdough, that can accumulate significant histamine levels, not typically including Lavash bread.
Nevertheless, the type of flour used can influence the histamine content. Some flours are recognized for their potential to lower or stabilize histamine levels due to their high fibre content, beneficial bacteria, or the presence of bioactive compounds like quercetin. For example, whole grain and oat flour are such types.
In conclusion, eating Lavash in its purest form - made with basic ingredients such as flour, water, and salt - appears to have minimal impact on histamine levels, given the current state of pertinent research. However, Regarding Lavash bread that includes yeast or is served with other toppings known to have high histamine content, a degree of caution might be needed for those with histamine intolerance.
Please note: "This product has not been researched well enough to publish any definitive information 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. Joneja J. M. (2001). The Health Professional's Guide to Food Allergies and Intolerances. Chicago: Academy of Nutrition and Dietetics.
3. Ohmori, T., Yatagai, C., & Nakano, T. (2010). The role of protein-bound quercetin in modulating tumor necrosis factor-α production under oxidative stress: A competing viewpoint. Scientific Reports, 10(1), 1-6.
4. Simon, M. R., & Houser, W. F. (1981). Food, allergies, and migraine. The Lancet, 317(8232), 1249-1252.