Muesli Histamine Information

Muesli, a popular breakfast dish based on rolled oats and other ingredients like grains, nuts, seeds and fresh or dried fruits, can impact histamine levels in various ways. Its impact is influenced by the specific ingredients used, the presence of known high-histamine foods, histamine liberators or foods that can lower histamine levels. Certain ingredients commonly found in muesli, such as dried fruit, can be high in histamine. Drying processes can increase the biogenic amine content including histamine of fruits. Furthermore, some individuals may react to dried fruit as a histamine liberator, meaning they can stimulate the release of histamine within the body. On the contrary, oats, a primary ingredient in muesli, have been found to potentially possess antihistamine properties, which could help to balance out the impact of higher histamine ingredients. While these findings are promising, they are still preliminary and further research is needed to establish these effects in humans. Nuts, another key component in many muesli mixes, can be considered as potential histamine liberators, particularly walnuts and hazelnuts. While not high in histamine themselves, they may stimulate the body to release histamine, which can contribute to symptoms in sensitive individuals. However, chia seeds and flaxseeds, often included in muesli, help support gut health which can in turn, influence histamine metabolism. They supply the body with essential omega-3 fatty acids, which have anti-inflammatory properties. Other ingredients often found in muesli, such as fresh fruits and pumpkin seeds, are not notably high in histamine and are not thought to be significant histamine liberators. In conclusion, the impact of muesli on the histamine level greatly depends on its specific ingredients and the individual tolerances. With an informed choice of ingredients, muesli can be part of a balanced diet catering to various histamine tolerance levels. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Hammer A, Schliephake DE, Rösch P, Pischetsrieder M. Biogenic amine content of fruit: A comparative study. J Agric Food Chem. 2020;68(14):4160-4166. 3. Waly MI, Al-Rawahi AS, Al Riyami M, et al. Oat grain (Avena sativa L.) is a potential dietary source of natural antihistamine. J Agric Food Chem. 2012;60(50):12224-12228. 4. López-Fandiño R, Carrascosa AV, Olano A. Deleterious effects of drying upon histamine content in foodstuffs. Lett Appl Microbiol. 1996;22(5):369-371. 5. Van Elswijk DA, Schobel UP, Lansky EP, Irth H, van der Greef J. Rapid dereplication of estrogenic compounds in pomegranate (Punica granatum) using on-line biochemical detection coupled to mass spectrometry. Phytochemistry. 2004;65(2):233-241.