Oat Bran Muffins Histamine Information

Oat bran muffins, when made with basic ingredients of oat bran, flour, baking powder, vegetable oil, eggs and your choice of sweetener, typically have a neutral to potentially beneficial effect on histamine levels. Oat bran by itself is not reported to have high histamine content or to be a significant histamine liberator and is more often suggested as a beneficial food for its high soluble fibre content and cholesterol-lowering properties. However, it's important to consider the ingredients used in oat bran muffins, as some could potentially influence histamine levels. Firstly, eggs have been flagged as a possible histamine liberator, but this claim isn't universally accepted and varies between individuals’ responses. The same applies to wheat contained in the flour, which, for some individuals, may worsen histamine-related symptoms. Secondly, any sweeteners used, particularly if they are derived from citrus fruits, could act as histamine liberators. Even the baking powder, which is typically made with a starch like cornstarch, could potentially have a small liberating effect, though this is very much dependent on the individual’s sensitivity level to these foods. In conclusion, the impact of oat bran muffins on histamine levels largely depends on the unique responses of individuals to the specific combination of ingredients used in the muffins. However, based on the typical ingredients, oat bran muffins might not markedly impact histamine levels for most people, unless they are particularly sensitive to eggs, wheat, or a sweetener used in the recipe. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2019). Evaluation of symptoms and symptom combinations in histamine intolerance. Intestine Research, 17(3), 427. - Joneja, J. M. (2001). The health professional's guide to food allergies and intolerances. American Dietetic Assn. - Baenkler, H. W. (2008). Histamin-Intoleranz. Thieme. - Zopf, Y., Baenkler, H. W., Silbermann, A., Hahn, E. G., & Raithel, M. (2009). The differential diagnosis of food intolerance. Deutsches Ärzteblatt international, 106(21), 359.