Pappardelle Pasta Histamine Information

Pappardelle pasta, a large, flat pasta noodle, does not inherently contain high levels of histamine nor display histamine liberating properties. This is primarily because its basic ingredients are mostly flour and eggs, both of which are not cited as high in histamine content or as histamine liberators (1). However, its impact on histamine levels can massively depend on the specific ingredients used in its preparation, particularly the sauce or additives accompanying the pasta. For example, tomato-based sauces, often used in pasta dishes, contain high histamine content (2). Similarly, if a cheese, particularly hard and long-ripened cheese, is used in conjunction with the pasta, it could possess high levels of histamines (3). Alcohol often used as an ingredient in cooking, like wine, can delay the breakdown of histamine (4). Additives and preservatives, commonly used in prepackaged pasta meals, can act as histamine liberators (5). It should be noted that while certain ingredients might influence histamine levels, there is no evidence or research indicating that Pappardelle pasta itself directly impacts histamine levels negatively. However, bear in mind that individual histamine tolerance can vary per person. Therefore, the overall histamine impact of a pasta dish may depend on both the ingredients utilized and individual sensitivity to histamine. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Komericki, P., & Klein, G. (2007). Histamine 50-skin-prick test: a tool to diagnose histamine intolerance. ISRN allergy, 2011. 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. Wantke, F., Gotz, M., & Jarisch, R. (1994). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 15(1), 27-32. 5. Worm, M., Fiedler, E. M., Dölle, S., Schink, T., Hemmer, W., Jarisch, R., & Zuberbier, T. (2009). Exogenous histamine aggravates eczema in a subgroup of patients with atopic dermatitis. Acta dermato-venereologica, 89(1), 52-56.