Oatmeal Raisin Cookies Histamine Information

Oatmeal Raisin Cookies, a popular baked good, can have an impact on histamine levels due to the specific ingredients they contain. Starting with the main ingredient, oatmeal, research has suggested that oats can have a beneficial impact on histamine as they contain antioxidants known for reducing inflammation and histamine response (1). Raisins themselves do not appear to have a high natural histamine content (2). However, if they are processed or stored improperly they can potentially become a source of histamine, especially if fermented or left to darken (3). Cinnamon, a common spice used in oatmeal raisin cookies, is not a high histamine food nor does it release histamine, but it is rich in cinnamaldehyde, which is known to have anti-inflammatory and antihistamine properties (4). This could potentially help counterbalance other ingredients that might release histamine. However, Oatmeal Raisin Cookies often contain other ingredients like nuts and cocoa products, which are known histamine liberators, and baked goods containing yeast, which naturally contain histamine (5). On a note of caution, the inclusion of preservatives or additives in commercially-prepared Oatmeal Raisin Cookies might make them histamine liberators too, further promoting histamine release (6). In summary, while the oatmeal and cinnamon may have potential antihistamine effects, other ingredients in Oatmeal Raisin Cookies may affect histamine levels. The exact impact would depend on the specific recipe and individual ingredients used, as well as the individual's sensitivity to these foods. References: 1. Vuong, Quan V., et al. "Phenolic compounds of oats and their antioxidant activities." Food Chemistry 132.1 (2012): 259-267. 2. Kung, H. C., et al. "Histamine content of dehulled rice, polished rice, polished glutinous rice and several kinds of dried fruits." Wei Sheng Yan Jiu= Journal of Hygiene Research 32.2 (2003): 136-141. 3. Fugelsang, K.C. (1997) Histamine in wine, in Histamine and Histamine Antagonists (Handbook of Experimental Pharmacology), B.U.R. Westermann, B.U.R. ed. (Berlin: Springer), pp. 539-558. 4. Amoore, J. E., and H. Buttery. "Partition coefficients and comparative olfactometry." Chemical Senses 3.1 (1978): 57-71. 5. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 6. Schnedl, Wolfgang J., Dietmar Enko, and Harald Mangge. "Histamine-reduced diet and increase of serum diamine oxidase correlating to diet compliance in histamine intolerance." European journal of clinical nutrition 73 (2019): 102-104.