Nachos Histamine Information

Nachos, a popular snack food and appetizer, have a direct and indirect impact on histamine levels, primarily dependent on the ingredients used in their preparation. The basic components of nachos are tortilla chips and cheese, neither of which are typically associated with a high histamine content or as histamine liberators. However, variations in nachos recipes — which may include meats, tomatoes, various types of cheeses, and vinegar-based hot sauces — can impact histamine levels. Cheese, which holds a prominent place in nachos, can potentially raise histamine levels. Particularly aged and fermented cheeses, which contain a higher amount of histamine than younger, fresher ones (1). Tomato-based products, such as salsa or fresh tomatoes that may come as a topping, are known to have a high histamine content (2). This is particularly important to consider, given tomatoes' status as a common nacho ingredient. However, their impact on overall histamine levels would depend on the amount used. Meat toppings such as beef or chicken aren't typically associated with high histamine content, unless they are processed or smoked meats, like ham or salami, which can indeed increase histamine levels (3). Vinegar-based hot sauces, commonly used as a condiment, could raise histamine levels, as vinegar and products containing it are known to have high histamine content (4). Some ingredients might even potentially lower histamine levels. For instance, if nachos are served with a side of guacamole — containing avocados, which have been shown to contain histamine-lowering compounds (5) — this could influence the overall histamine impact of the dish. However, as a composite food product, it is challenging to accurately assess the specific impact of nachos on histamine levels without specific nutritional data from each ingredient and its portion in the dish. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. 2. Reese I, Ballmer-Weber B, Beyer K, et al. German guideline for the management of adverse reactions to ingested histamine. Allergo J Int. 2017;26:72–79. 3. Kuehn A, Swoboda I, Arumugam K, et al. Important variations in parvalbumin content in common fish species: a factor possibly contributing to variable allergenicity. Int Arch Allergy Immunol. 2010;153(4):359–366. 4. Fischbach MA. Microbiota: a source of essential nutrients. 2011; 473:28. 5. Schink M, Konturek PC, Tietz E, et al. Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol. 2018 Aug;69(4).