Parfait Histamine Information

A Parfait can have varying impacts on histamine levels, depending on the ingredients used to prepare it. Typically made with layers of yogurt, granola, and fruits, these ingredients can individually influence histamine levels and act as histamine liberators. Yogurt, being a cultured dairy product, can potentially increase histamine levels as such products are fermented and can contain histamines. Moreover, long-ripened or hard cheeses used for additional flavoring in parfaits might also result in increased histamine levels; these cheeses are typically high in histamine due to their preparation methods [1]. Fruits used in parfaits, such as strawberries, citrus fruits, pineapples, kiwis, and plums are known histamine liberators. While they may not directly contain high levels of histamines, they can stimulate the body's cells to release histamine [2]. Pineapple, in particular, impacts histamine breakdown due to the presence of the enzyme 'bromelain', which inhibits histamine synthesis [3]. Granola, another key ingredient in parfaits, is made from oats and nuts. While oats have minimal influence on histamine levels, some nuts like walnuts and hazelnuts can act as histamine liberators. Thus, the combination of these ingredients in a Parfait can potentially elevate histamine levels in an individual, especially those sensitive or intolerant to histamines. However, the individual effect and intolerance towards these histamine-containing or liberating foods can vary greatly by person. Given the diverse recipe possibilities for parfaits, different ingredients might lead to different outcomes. Therefore, people with histamine sensitivity or intolerance are advised to adjust their Parfait ingredients as per their dietary needs and comfort. Please note that histamine content can also increase due to storage conditions and food freshness. Hence, consuming fresh and properly stored Parfaits can minimize its impact on histamine levels. References: [1] Maintz, Laura, and Natalija Novak. “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196, doi:10.1093/ajcn/85.5.1185. [2] Jarisch, Reinhart. “Histamin-Intoleranz, Histamin Und Seekrankheit.” Thieme, Thieme, 29 Sept. 2014, doi:10.1055/b-0034-80543. [3] Arora, Deepali, et al. "Role of bromelain as herbal anti-inflammatory compound using in vitro and in vivo model of colitis." Journal of Autoimmunity 81 (2017): 95-105.