Panettone Histamine Information

Panettone, a traditional Italian sweet bread, commonly contains enriched flour, sugar, eggs, raisins, candied oranges and lemons, as well as yeast. Regarding histamine, it's essential to assess these core ingredients per their contribution to histamine levels. Yeast is a key component in Panettone, and foods containing yeast typically have a higher histamine value [1]. Therefore, the consumption of Panettone could potentially increase histamine levels in the body due to yeast. Fruits like oranges and lemons, used in the candied form in Panettone, are not typically known to be high in histamine or act as histamine liberators [2], but individual sensitivity to these ingredients may vary. The process of candying fruit can include additives and preservatives, some of which might act as histamine liberators in sensitive individuals [3]. Therefore, depending on the specific production process for the candied fruits in Panettone, there might be a related impact on histamine levels. Eggs, in general, have low histamine content [4]. However, some people might show reactivity to eggs, leading to increased histamine levels in the body. Regarding sugar and flour, there's no direct evidence to suggest they significantly impact histamine levels, though individuals with specific sensitivities might react differently. Considering these ingredients and their potential effect, it can be inferred that consumption of Panettone could potentially influence histamine levels mainly due to the presence of yeast and possibly the additives in candied fruits. However, extensive research specific to Panettone and its impact on histamine in the human body is lacking, necessitating caution in individuals with known histamine sensitivity. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Wagner, N., and M. Dirk. "Histamine content of foods: Effect of allergies." Allergy Frontiers: Therapy and Prevention. Springer Japan, 2010. 299-320. 3. Meister, Bianca, and Martin Götz. "Histamine in food: Safety issues." Curr. Opin. Food Sci. 30 (2020): 18-23. 4. Lopata, Andreas L., Heimo Breiteneder, and Wayne R. Thomas. "Allergy and intolerance to mammalian meats." Current Allergy and Asthma Reports 20.10 (2020): 1-12.