Quesadilla Histamine Information

Quesadillas are typically comprised of cheese, tortillas and often various other ingredients such as meat, beans, and spices. The impact of eating quesadillas on histamine levels may depend heavily on the specific ingredients used. Cheese is one of the ingredients that is typically found in a quesadilla and some cheeses, especially those that are long-ripened, have high histamine content. Consuming these types of cheeses could potentially increase histamine levels in the body. However, it's important to note that not all cheeses have a high histamine content. For instance, fresh cheeses such as Mozzarella, often used in modern quesadillas, are generally considered to have low levels of histamine. Another typical quesadilla ingredient, tomatoes, also contain histamine and have been shown to be capable of stimulating the release of histamine. If included in a quesadilla, this could contribute to elevated histamine levels. In terms of potential histamine liberators, if a quesadilla contains mushrooms or certain types of preservatives (depending on the specific tortilla used), these could promote the release of histamine, thereby elevating histamine levels in the body. However, it is important to consider that the cooking process could potentially alter the histamine content of the ingredients. It's also significant to mention that the impact of these foods on histamine levels may vary between individuals. As for foods and substances that could possibly lower histamine levels, quesadillas alone don't typically contain such ingredients. However, serving quesadillas with certain foods, such as fresh fruits and vegetables reputed to lower histamine levels, might help in offsetting any potential histamine boost from the quesadilla itself. In conclusion, while certain ingredients commonly found in quesadillas could potentially raise histamine levels, the exact effect would heavily depend on the specific ingredients used and the individual’s distinct level of histamine tolerance. *References*: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 2007;85(5):1185-1196. 2. Bonadonna P, et al. Histamine intolerance syndrome. World Allergy Organization Journal 2020, 13:100118. 3. Fatty acids and Biogenic amines in cheese, D.A. Abd El-Salam and Y.A. El-Shibiny. Pol. J. Food Nutr. Sci. 2009, Vol. 59, No.4, 385–391. 4. Food List and Histamine Content – Histamine Intolerance, SIGHI, Swiss Interest Group Histamine Intolerance. https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf