Oreo Cheesecake Histamine Information

Consuming Oreo Cheesecake may have different effects on histamine levels due to its varying ingredients. Let's take the main ingredients one by one. 1. Oreos: Oreos consist mainly of unbleached enriched flour, sugar, cocoa, high fructose corn syrup, leavening, cornstarch, salt, soy lecithin, vanillin, and unsweetened chocolate. None of these are known to have high histamine content. However, cocoa products can act both as histamine liberator and in delaying the breakdown of histamine. 2. Cheesecake: The primary ingredients include cream cheese, sugar, eggs, and cream. While cheese is a high histamine food, cream cheese is a fresh cheese and usually does not contain significant amounts of histamines. Also, sugar and cream are not high histamine ingredients nor do they act as histamine liberators. In summary, Oreo Cheesecake's impact on the histamine levels will be minor. The cocoa in Oreos may cause a slight increase in histamine levels and delay its breakdown, but these effects would be quite small. The cream cheese, an active ingredient of cheesecake, although made from dairy, is a lower histamine cheese, thus its impact on histamine levels is presumably not significant. At this time, it is essential to note that individual reactions to different foods can vary, and this assessment does not replace individual medical advice. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Wagner, N., Dirk, D., Peveling-Oberhag, A., Reese, I., Rady-Pizarro, U., Mitzel, H., & Staubach, P. (2017). A Popular Myth – Low-Histamine Diet Improves Chronic Spontaneous Urticaria – Fact or Fiction?. Journal of the European Academy of Dermatology and Venereology, 31(4), 650–655. 3. Komericki, P., Akkilic-Materna, M., Strimitzer, T., Wöhrl, S., & Klein, G. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener Klinische Wochenschrift, 123(1-2), 15–20.