Pumpernickel Bread Histamine Information

Pumpernickel bread, a dense, dark bread originally from Germany, is made with coarsely ground whole rye berries. The impact on histamine levels is inconclusive due to limited specific studies on this subject. However, examining the key ingredients can provide some insight. Rye, which is the primary ingredient, has not been documented to either raise or lower histamine levels, akin to other grains. The preparation of pumpernickel involves a long, slow baking process which results in the bread's characteristic flavor and color. Although the specifics of this process' impact on histamine levels are currently unknown, it is plausible that the lengthy baking time might contribute to a potentially low histamine level. The yeast used in pumpernickel is a potential concern. Baked goods containing yeast are listed as high in histamine, though this is usually in reference to fresh yeast. Pumpernickel traditionally uses sourdough starter instead of fresh yeast, a factor that may lessen the potential impact on histamine levels. The lactic acid bacteria in sourdough starters have been found to degrade biogenic amines such as histamine, potentially mitigating their impact (Reference: European Food Safety Authority report, 2011). Salt is another key ingredient in pumpernickel. There's no direct evidence indicating a correlation between salt and histamine levels; it neither halts histamine breakdown nor liberates histamine. For a conclusive impact analysis, more research is needed specific to pumpernickel bread and its effect on histamine levels. This product has not been researched well enough to publish any information. Our team is working hard on this. Data will be available soon. References: 1. EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal. 2011;9(10):2393. [34 pp.]. doi:10.2903/j.efsa.2011.2393.