Meringue Histamine Information

Meringue, a sweet treat made from whipped egg whites and sugar, does not inherently contain histamine. However, its impact on histamine levels in the body can be influenced by its ingredients and how they interact with one another and with the individual consuming them. Egg whites, a primary ingredient in meringue, have been known to act as histamine liberators in some individuals, particularly those with sensitivity or intolerance to histamine- liberating foods (1). When these foods are consumed, they can promote the release of histamine from certain cells, potentially leading to a spike in histamine levels. However, this is not a given for all individuals, as reactions to particular foods, including egg whites, can vary across individuals (2). As for sugar, it is not considered a high histamine ingredient nor a histamine liberator. While it does not directly affect histamine levels, excessive sugar intake may exacerbate inflammatory responses in the body, which could indirectly trigger histamine release (3). The process of making meringue, especially with regards to baking or exposure to heat, does not seem to have significant effects on histamine levels either, as most research on high histamine foods or histamine liberators focus more on fermented, smoked, or aged foods. In summary, while the egg whites in meringue can potentially act as histamine liberators in susceptible individuals, overall, meringue, given its simple recipe, is not typically associated with high histamine levels. However, the individual responses can vary, and those with histamine sensitivities or intolerances may experience different reactions to the same food. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Schink, Martina, et al. "Molecular effects of egg white‐derived peptides on human histamine‐releasing intestinal cells." Molecular nutrition & food research 64.8 (2020): 1900901. 3. Basu, Arpita, et al. "Dietary factors that promote or retard inflammation." Arteriosclerosis, thrombosis, and vascular biology 26.5 (2006): 995-1001.