Rouille Histamine Information

Rouille is a condiment made primarily from olive oil, garlic, saffron, and chilli peppers. It's a staple of Provençal cuisine, typically used as a garnish for fish and soup dishes. Given its ingredients, rouille may potentially pose some impact on histamine levels in the body. Garlic, for example, is often listed as a low histamine food. However, its potential properties as a histamine liberator, inducing the release of stored histamine in the body, need further research.(1) Chilli peppers, another primary ingredient in rouille, could potentially decrease histamine levels in the body. Capsaicin, the compound that gives chili peppers their spiciness, has demonstrated inhibitory effects on histamine release.(2) Conversely, some may find hot peppers to trigger histamine-mediated symptoms, individual tolerance can vary vastly. Saffron's impact on histamine levels is not well-supported by scientific research. It's not typically categorized as a high histamine food, a histamine liberator, or a histamine blocker. The preparation of rouille with olive oil also deserves attention. High-quality extra virgin olive oil is often characterized as a food low in histamine. In summary, while individual ingredients in rouille have varying degrees of interaction with histamine, there's currently insufficient research pointing to its direct impact on histamine levels. As with any food item, those with sensitivities or a known histamine intolerance should exercise caution and monitor their body's response when consuming rouille, keeping in mind that personal reactions to specific foods can widely vary. 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. https://www.ncbi.nlm.nih.gov/pubmed/17490952 2. Kim, S., Park, J., Lee, Y., Cho, S., Kim, B., Choi, H., & Jung, J. (2012). Capsaicin, a spicy component of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages. FEBS Letters, 586(21), 4101-4106. https://pubmed.ncbi.nlm.nih.gov/23026625/