Quiche Histamine Information

Quiche, a popular dish, is mainly comprised of a pastry crust filled with a custard made from eggs, dairy, meat, cheese, vegetables, or seafood. Analyzing the potential histamine impact requires us to consider these ingredients individually. Starting with the pastry crust, this is often based on wheat flour, fats, and in some recipes, yeast. While wheat flour is generally low in histamine, yeast is identified as a high histamine content food, potentially raising blood histamine levels. The custard filling is primarily made from eggs and dairy, often in the form of cream or milk. While eggs are mostly considered safe for individuals with histamine intolerance, dairy products can be split into high and low histamine categories. Fresh, unripened dairy products like fresh milk or cream are typically low in histamine, while ripened and fermented dairy products like cheese are high in histamine content. Cheese is a recurring ingredient in many quiche recipes. If the quiche contains long-ripened cheese, it might contribute to high histamine levels as ripened cheeses are significant sources of histamine. The inclusion of vegetables, meat, and seafood varies widely between recipes. Meats used are frequently smoked or preserved varieties, and these are notorious for high histamine levels. Seafood, if used in the quiche, might also contribute to increasing histamine, primarily if it is canned or processed. Finally, some forms of quiche use ingredients like tomatoes or mushroom that can increase histamine levels or trigger histamine release. Hence, their presence might also escalate histamine levels. In conclusion, consuming quiche can contribute to higher histamine levels, depending on the specific ingredients used. However, it's important to note individual responses can greatly vary, and some people with histamine intolerance might not experience adverse effects with every ingredient. It's essential to bear in mind that the amount of histamine in food can vary widely, even within the same food group. Hence individual tolerances will also fluctuate. References: 1. Maintz, L., Novak, N. 'Histamine and histamine intolerance.' The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185 2. Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., et al. 'Histamine intolerance as a cause of chronic digestive complaints in pediatric patients.' Rev Esp Enferm Dig. 2013 Apr;105(4):201-6. doi: 10.4321/S1130-01082013000400005. 3. Koeth, Laura M. 'Dietary Sources of Histamine and other Biogenic Amines.' In: Greydanus DE, Patel DR, Pratt HD, et al. editors. Essential Adolescent Medicine [Internet] First Edition. Chapter 27. Shelton (CT): People's Medical Publishing House-USA, 2006. Available from: https://www.ncbi.nlm.nih.gov/books/NBK279397/.