Refried Beans Histamine Information

Refried beans, commonly used in Mexican and Tex-Mex cuisine, are typically made from pinto beans. Although specific scientific studies exploring the direct correlation between refried beans and histamine levels may not be abundant, it's crucial to look into the ingredients used in the preparation. Pinto beans, the main ingredient in refried beans, are not found in the list of foods with high histamine content or known histamine liberators. Beans are, in fact, a source of dietary fiber, vitamins, and minerals, which tend to support overall health. However, in the process of preparing refried beans, other ingredients like tomatoes and spices can be used, which may influence histamine levels. Tomatoes, for instance, contain naturally high histamine levels and might enhance histamine load when consumed[¹]. Additionally, if spices used to flavor the dish, such as cayenne pepper or paprika, contain glutamate, they could potentially delay the breakdown of histamine[²]. Refried beans often include garlic and onion, which carry a portion of their own findings. Garlic has been researched for its potential role as a natural antihistamine[³]; onion is known for quercetin, a flavonoid that exhibits antihistamine properties[⁴]. In conclusion, the impact of refried beans on histamine levels could theoretically be variable, highly dependent upon the specific ingredients used in the dish and their respective quantities. References: [1] Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. [2] Gibson, Peter R, and Susan J Shepherd. “Food choice as a key management strategy for functional gastrointestinal symptoms.” The American journal of gastroenterology vol. 107,5 (2012): 657-66 [3] Arora, Deepti Shukla, Musarat Amina, and Abhijit Dey. “Potential role of garlic and its active constituents in the prevention of cancer.” Bioactive food as dietary interventions for liver and gastrointestinal disease (2013): 197-212. [4] Patel, Seema. “Plant-derived Cardioprotectants: A biomedical perspective.” Phytomedicine Plus 1.1 (2021): 100001.