Quesadillas Histamine Information

Eating quesadillas can potentially impact histamine levels in one's body. This is contingent upon the type of cheese and the other ingredients used in the preparation of the quesadilla. Cheese, specifically long-ripened varieties such as cheddar or swiss, has typically high histamine levels (1). Hence, if these are used, the consumption of these quesadillas could lead to an increase in histamine levels. On the other hand, many fresh cheeses like mozzarella and cream cheese are low in histamine, so quesadillas made with these sorts would less likely affect histamine levels (2). Tomatoes, an ingredient commonly used in the preparation of quesadillas, also contain a high level of histamine (3). They potentially contribute to increased histamine levels when eaten in a quesadilla. Furthermore, some ingredients, like many spices and certain additives, can serve as histamine liberators. Although these ingredients themselves do not contain histamine, they could promote its release in the body (4). If standard quesadilla ingredients like chili, cumin, and some processed sauces contain such additives, they could contribute to increased histamine levels as well. Corn, a principal ingredient in quesadilla tortillas, does not contain histamine nor act as its liberator. It won’t affect histamine levels unless an individual has a specific intolerance or allergy. However, some quesadilla ingredients might lower histamine levels. For instance, avocados have an enzyme (diamine oxidase) that actively breaks down histamine in the body (5). Therefore, including avocado in a quesadilla may potentially reduce histamine levels or at least counterbalance any rise catalyzed by other ingredients. Overall, the impact of eating quesadillas on histamine levels is highly dependent on the ingredients used in their preparation. (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., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., ... & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20. (3) Joneja, J. M. (n.d.). Comprehensive Guide to Histamine Intolerance. Retrieved from https://www.histamineintolerance.org.uk/about/ (4) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (5) Song, J. U., Kim, C. S., & Shin, I. S. (2015). The effects of avocado (Persea americana Mill var. Hass) supplementation on the overall status of diamine oxidase and histamine. Journal of Life Science, 25(11), 1234-1241.