Malai Kofta Histamine Information

Malai Kofta, a classic North Indian dish, is a combination of ingredients known for their varying effects on histamine levels. The main components of this dish include potato and paneer (cheese) balls served in a spicy tomato based sauce, typically accompanied by cream or yoghurt. The 'malai' in Malai Kofta refers to cream, which can be a histamine liberator. Yoghurt, often used to enhance creaminess in the recipe, is another such liberator and contains high histamine content. Thus, these ingredients in Malai Kofta can potentially increase histamine production or release in the body. The tomato-based sauce is another aspect to look at. Tomatoes, along with products containing tomatoes, are high histamine foods. Subsequently, a Malai Kofta dish featuring a tomato-based sauce could aid in elevating histamine levels. Another constituent of Malai Kofta, potatoes, are generally considered low in histamine content. However, if they are not fresh and stored for longer periods, the histamine level could increase. Spices used for flavoring such as nutmeg, come under foods that delay the breakdown of histamine. Furthermore, the use of additives in traditionally prepared or store-bought Malai Kofta might also serve as histamine liberators. Given the listed ingredients typically involved in the preparation of Malai Kofta, it may potentially impact histamine levels in the body. However, exact responses could vary widely depending on individual tolerance and sensitivity to these foods. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Histamine Intolerance - ProHealth.com. (2019). ProHealth. Retrieved from https://www.prohealth.com/library/histamine-intolerance-30298. 3. BrinkhausKuhnKlan (2021). Food Factsheet - Histamine Intolerance. British Dietetic Association - BDA. Retrieved from https://www.bda.uk.com/resource/histamine-intolerance.html. 4. Spergel, J. M. (2019). Histamine intolerance. Annals of Allergy, Asthma & Immunology, 122(5), 486.