Pad Thai Histamine Information

Pad Thai, a popular Thai street food, has a variety of ingredients that could potentially impact the histamine level. It primarily consists of rice noodles, eggs, tofu or prawns, bean sprouts, peanuts, lime, and various spices. Rice noodles do not influence histamine levels as they are gluten-free and mostly composed of rice and water. Eggs, particularly the egg white, are known histamine liberators, which potentially stimulate the release of histamine in the body. Tofu is considered a low histamine food, while prawns, a common seafood item, are high in histamine especially when they are not fresh. Consideration should be given to the freshness and the way the prawns are prepared and stored, as histamine levels can increase significantly in seafood that is not stored properly. Bean sprouts, peanuts, and limes do not have significant levels of histamine. However, peanuts are known to occasionally act as histamine liberators, although more research is needed to confirm this. The spices used in Pad Thai might also influence histamine levels. For instance, according to nutritionist Alison Vickery, certain spices such as chilli powder, curry powder, and cinnamon are high in histamine. In summary, the consumption of Pad Thai could raise histamine levels due to the presence of eggs, potentially prawns, certain spices, and possibly peanuts. However, more studies are needed to specifically evaluate the histamine impact of each ingredient, and to determine the overall histamine level of Pad Thai. References: 1. Vickery, A. (n.d.). Histamine Intolerance and Dao Deficiency. Alison Vickery. http://alisonvickery.com.au/histamine-intolerance-and-dao-deficiency/ 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 3. Histamine Fish Poisoning. (2020, November 3). Center for Food Safety and Applied Nutrition. https://www.fda.gov/food/buy-store-serve-safe-food/histamine-fish-poisoning 4. Vega, F., & Ueno, K. (2015, April). Poaceae vs. the World: Is rice capable of becoming a cosmopolitan new food allergen? Atlas of Science. https://atlasofscience.org/poaceae-vs-the-world-is-rice-capable-of-becoming-a-cosmopolitan-new-food-allergen/ 5. Histamine in food. (2015). Histamine Intolerance. https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ This product has not been researched well enough to publish any more accurate information, our team is working hard on this. Data will be available soon.