Pão De Queijo Histamine Information

Pão de Queijo, a traditional Brazilian cheese bread, is primarily made up of tapioca flour (also known as cassava starch), cheese, milk, eggs, and some type of fat, often oil or butter. In general, these ingredients do not appear on lists of high histamine or histamine liberating foods, suggesting that the dish might not significantly impact histamine levels. Looking at individual ingredients, tapioca flour does not contain histamine, nor is it listed as a histamine liberator, and thus its contribution to histamine levels would be minimal. The eggs used in the recipe are typically well tolerated by individuals with histamine intolerance, although freshness can be a factor, as histamine levels in eggs increase over time. The cheese in the bread, depending on the type and how long it's been aged, could potentially contribute to histamine levels. Some cheeses (long-ripened and hard cheeses) are known to have high histamine content. However, the types of cheese commonly used in Pão de Queijo, such as Parmesan and mozzarella, tend to be lower in histamine. The fat content, whether it's in the form of oil or butter, does not significantly affect histamine. Most oils and fats do not contain histamine or release it. However, rancid or spoiled fats and oils may lead to higher histamine levels. There is no substantial research available to suggest that Pão de Queijo has any significant impact on histamine levels, either by increasing them or decreasing them. Similarly, the ingredients of Pão de Queijo, when fresh and well-handled, do not seem to contribute significantly to the overall histamine content, nor are they known to liberate histamine. Still, individual reactions can vary. If you're sensitive to histamine or have been diagnosed with histamine intolerance, it's always best to monitor your reactions to different foods and consult with a healthcare provider. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kohana, R., Latorre, M. R., Sabato, S. F. (2013). Occurrence of biogenic amines in Pão de Queijo. Food Research International, 51(1), 195-199. 3. Vlieg‐Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin‐Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence? Netherlands Journal of Medicine, 63(7), 244-249. 4. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79.