Meat Pies Histamine Information

Meat pies, as a diverse and versatile dish, can have varying impacts on histamine levels depending on their specific ingredients. Due to the wide variety of fillings and crust options available, a general impact cannot be definitively stated without first examining the individual components. Key ingredients typically found in traditional meat pies include beef or other types of meat, flour for the pastry, butter, and various seasonings (1). While these main ingredients aren't enlisted as high histamine foods or histamine liberators, the addition of any add-on ingredients needs to be closely inpected. If the meat used in the pie is smoked or preserved such as ham or salami, it is classified as a high histamine food (2). If fresh, adequately cooked and consumed meats are used, this should not raise histamine levels significantly. Similarly, many meat pies contain tomatoes or tomato-based sauces. Tomatoes are classified as a high histamine food and can raise histamine levels if consumed (2). Moreover, if the meat pie contains yeast in the pastry this could potentiate the histamine level as yeast is considered a high histamine food (2). On the other hand, the butter used in the pastry, although not a histamine liberator itself, can potentially slow down the breakdown of histamine, potentially leading to higher histamine levels (3). Ultimately, the impact of meat pies on histamine levels will significantly depend on the specific ingredients used in their making. Therefore, for those concerned with their histamine levels, a complete look at the ingredients list is advised. Unfortunately, there hasn't been enough research on meat pies specifically to provide a more detailed insight. References: (1) Woolworths. 2021. Easy beef pot pie. [ONLINE] Available at: https://www.woolworths.com.au/shop/recipedetail/2322/easy-beef-pot-pie. [Accessed 9 May 2021]. (2) Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185 (3) Laura Maintz, Natalija Novak, “Histamine and histamine intolerance”, American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185. [Accessed 9 May 2021].