Naan Bread Histamine Information

Naan bread, a type of flatbread typically found in Southwest, Central, and South Asian cuisines, has potential implications on histamine levels predominantly based on its ingredients. A basic recipe for naan usually consists of flour, water, yeast (a leavening agent), milk, and sometimes eggs, yogurt, or butter. The yeast content is noteworthy from a histamine perspective. Yeasted bread products, including naan, fall under the category of foods high in histamine content since they undergo fermentation, a process that can facilitate the production of histamine (1). That being said, it's important to note that commercial naan bread may have additional ingredients which could potentially impact histamine levels. For example, if preservatives are used, they might act as histamine liberators, encouraging the body to release stored histamine (2). Regarding the other primary ingredients, flour, water, milk, and eggs have not been shown to significantly impact histamine levels. They are neither high in histamine content nor known as histamine liberators or inhibitors (3). However, any added dairy or fermented foods may raise the bread's histamine content. For example, some naan bread recipes include yogurt. Based on your provided list, yogurt and buttermilk are high histamine content foods. In conclusion, consuming naan bread could potentially increase histamine due to the yeast content and any additional high histamine or histamine liberating ingredients it may contain. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Saloga, J. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo journal international, 26(2), 72-79. 3. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181.