Paneer Bhurji Histamine Information

Paneer Bhurji, a traditional Indian dish, is primarily composed of Paneer cheese, onions, tomatoes, and an array of spices. As per the available data on individual ingredients, the preparation and consumption of Paneer Bhurji have different effects on histamine levels. First, Paneer, the main ingredient in Paneer Bhurji, is a type of fresh cheese. Unlike hard and long-ripened cheese, recent studies indicate that it contains relatively low levels of histamine. This is due to Paneer's short fermentation period compared to other cheeses that significantly raise histamine levels with prolonged ripening times. However, Paneer Bhurji is also made with tomatoes, which, as noted in literature, have high histamines and are also histamine liberators. This potentially increases histamine levels when consumed, though the overall quantity depends on the portion size included in the dish. Onions, another ingredient in Paneer Bhurji, contain quercetin, a potent antioxidant, that can inhibit the release of histamine from histamine-storing cells. Onions, therefore, may offset some of the histamine increase that tomatoes can cause. Finally, considering the spices, most have not been individually studied to determine their impacts on histamine levels. Yet, it has been mentioned in a few studies that spices like turmeric, which might be included in Paneer Bhurji, possess potential anti-inflammatory and antihistaminic properties. In conclusion, the impact of eating Paneer Bhurji on histamine levels is a complex interplay of its ingredients. The Paneer and onion might limit histamine increase, while the tomatoes can potentially raise it. The effects of spices are yet to be thoroughly researched. References: 1. Maintz, L., & Novak, N. (2007). Histamine and Histamine Intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://academic.oup.com/ajcn/article/85/5/1185/4633007 2. Izquierdo-Cañas, P. M., García-Romero, E., Gómez-Alonso, S., & Hermosín-Gutiérrez, I. (2018). High Chromatographic Resolution of Antioxidant Polyphenols from a Red Onion Extract by Using a Diol Stationary Phase. Phytochemical Analysis. https://doi.org/10.1002/pca.2808 3. Srivastava, K. C., Bordia, A., & Verma, S. K. (1995). Curcumin, a Major Component of Food Spice Turmeric (Curcuma longa) Inhibits Aggregation and Alters Eicosanoid Metabolism in Human Blood Platelets. Prostaglandins, Leukotrienes and Essential Fatty Acids, 52(4), 223–227. https://doi.org/10.1016/0952-3278(95)90040-3