Rösti Histamine Information

Rösti is a Swiss dish that is primarily made up of potatoes. There isn't a direct link between Rösti itself and histamine levels found in scientific research. However, by looking at the main ingredients used in popular Rösti recipes, particularly potatoes, we can deduce a possible impact on histamine levels. Potatoes are not known to be high in histamine content nor are they regarded as histamine liberators, meaning they do not promote the release of histamine in the body. This indicates that they have little to no direct impact on the histamine level in the body. Furthermore, potatoes contain vitamin C, which is known for its histamine-lowering properties. Research points out that vitamin C can degrade histamine and effects a reduction in blood histamine levels (1). Other ingredients commonly used in Rösti, such as onions and garlic, also do not contain high levels of histamine and are also not histamine liberators or inhibitors of histamine breakdown (2). Although these ingredients seem to be safe for those monitoring their histamine intake, it's crucial to note that the cooking process could potentially affect the histamine content. Frying at high temperatures could increase histamine in foods, as histamine levels have been found to increase in fried, grilled, and cooked foods (3). To conclude, based on the main ingredients, eating Rösti does not appear to have a significant direct impact on histamine levels. However, individuals with histamine intolerance should always be mindful of the cooking methods used as they can influence histamine levels. References: 1. Johnston, C. S., Martin, L. J., & Cai, X. (1996). Antihistamine Effect of Supplementary Ascorbic Acid and Neutrophil Chemotaxis. Journal of the American College of Nutrition, 15(2), 206–209. https://doi.org/10.1080/07315724.1996.10718587 2. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185 3. Kuefner, M. A., Schwelberger, H. G., Hahn, E. G., Raithel, M. (2004). The cooking and temperature dependent development of free histamine in foodstuffs. Inflammatory Bowel Diseases, Vol 10(5), pp 708.