Mango Sticky Rice Histamine Information

Mango sticky rice is a well-loved traditional dessert in Southeast Asia. Mainly consisting of glutinous rice, ripe mango, and coconut milk, its impact on histamine levels can be assessed based on the ingredients itself. Starting with glutinous rice, it is generally safe for those who are histamine intolerant as it appears to have low histamine levels and isn't reported as a histamine liberator or blocker. Mango, on the other hand, appears to be a tricky food topic among the histamine intolerance community. While some resources suggest that mango can act as a histamine liberator, others do not specifically list it as problematic. This disparity might be due to the varying ripeness levels of mangoes, as overripe fruits are often higher in histamine. Coconut milk, the third primary ingredient in mango sticky rice, is generally considered low in histamine. However, canned or pre-packaged coconut milk might contain additives which can lead to increased histamine release. In summary, mango sticky rice can potentially affect histamine levels due to the mangoes, which may act as histamine liberators especially if overly ripe. However, this does not mean that everyone with histamine intolerance will react negatively to this dish, as reactions to specific foods can be quite individual. This product has not been researched enough to publish any definite conclusions. Our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Wantke, F., et al. "The red wine provocation test: intolerance to histamine as a model for food intolerance." Allergy proceedings 15.1 (1994): 27-32. 3. Jarisch, Reinhart, and R. Wantke. "Wine and headache." International archives of allergy and immunology 110.1 (1996): 7-12. 4. Joneja, Janice M. Vickerstaff. "Histamine Intolerance." The role of food in preventing and treating diseases (2017).