Meze Histamine Information

Meze, a lip-smacking assembly of small, delicious dishes often consumed in the Mediterranean and Middle East, can potentially impact the body's histamine levels due to its ingredients. Despite being a wholesome meal, individuals with histamine intolerance need to approach Meze with discretion due to the potential high histamine content and histamine liberators present within. Certain core constituents of the Meze menu are notorious for their significant histamine content. Red wine, commonly served to accompany Meze, is known to have a high histamine content and can spark a surge in the body’s histamine levels (Nutrients, 2019). Similarly, a variety of cheese - a Meze staple - is often long-ripened hard cheese, rich in histamines. Likewise, pickled vegetables, often served with Meze, are a potential histamine hotspot due to the vinegar content (Holland-Frei Cancer Health, 2022). Expectedly, if your Meze consists of any fish products, especially smoked fish or canned fish, be watchful as they're known histamine inducers. Notable mentions must also be made to histamine liberators like walnuts and hazelnuts often found in Meze dishes. Despite not containing histamine themselves, they encourage histamine release causing similar symptoms. Similarly, mushrooms, another frequent Meze ingredient, can also act as a histamine liberator. However, all hope is not lost for Meze lovers with histamine intolerance. Certain Meze ingredients might be able to combat histamine effects. Unfortunately, at this stage, these lower-histamine products are not specifically researched with regard to Meze. One thing to be cautious of is elements of Meze that delay the breakdown of histamine. Foods and beverages such as alcohol, green and black tea, and ingredients like glutamate present within Meze lead to slowed histamine breakdown (Nutrition Reviews, 2017). In conclusion, while Meze provides an exquisite culinary experience, it requires cautious consumption by those with histamine intolerance due to the potential high histamine content and histamine liberators found in its ingredients. At this stage, insufficient research exists on certain aspects like food items within Meze that potentially lower histamines. Please watch this space for more information. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Wantke, F., Hemmer, W., Haglmuller, T., Gotz, M., & Jarisch, R. (1993). Histamine in wine. Bronchial provocation tests in patients with suspected wine intolerance. Wiener klinische Wochenschrift, 105(17), 511. 3. Luengo-Sanchez, S., Martinez, J. M., Parra-Lobato, M. C., & Pueyo, E. (2013). The influence of indigenous yeast fermentation on the volatile profile of Spanish Tempranillo wines. Food control, 32(1), 90-95.