Nanaimo Bars Histamine Information

Nanaimo bars, a dessert item of Canadian origin, are typically composed of three layers: a crumb-based crust, custard-flavored butter icing, and a layer of chocolate ganache. Evaluating these ingredients individually can provide insights into the potential impacts on histamine levels, as no specific research is found on the complete Nanaimo bars itself. The first layer, crumb-based crust, is often formed with graham crackers, coconut, and nuts. Certain nuts are known histamine liberators but no concrete studies can confirm this for the types of nuts used in Nanaimo bars (1). Coconut has not been associated with histamine issues. The custard-flavored butter icing primarily contains butter and custard powder. Butter is a dairy product and although it is high in fat and low in protein, it is not usually associated with histamine intolerance nor is it listed as a histamine liberator (2). Vanilla custard powder, another key ingredient, is generally safe and is not known to contain or produce histamine. The top layer is made of chocolate, which is produced from cocoa. Cocoa products can be both high in histamine and can act as a liberator (3). Depending on the type and amount of chocolate used, this could potentially be the most impactful ingredient in terms of histamine reactions. In conclusion, the impact of Nanaimo bars on histamine levels would largely depend on the individual's sensitivity, particularly towards nuts and chocolate. It is recommended that people with histamine intolerance proceed with caution and watch their body’s reaction when consuming this dessert. As every individual can react differently, it is crucial to work closely with a healthcare provider to determine what works best for you. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Worm, M., Fiedler, E. M., Dölle, S., Schink, T., Hemmer, W., Jarisch, R., & Zuberbier, T. (2004). Exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. Acta Dermato-Venereologica, 84(1), 52-56. 3. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(Supplement 1), S31-S32.