Rye Bread Histamine Information

Rye bread is a type of bread made with various proportions of flour from rye grain. It is a well-known source of dietary fiber, vitamins, and minerals. Its impact on histamine levels seems to be markedly insufficient in the scientific literature, therefore it's important to understand the components in rye bread and their potential influence on the histamine levels. Rye bread is generally comprised of rye grain, water, wheat flour, yeast, and salt. Focusing first on rye, it is important to note there is no documented information to suggest that rye directly impacts histamine levels in the body as a histamine-containing food, a histamine liberator, nor a substance that delays the breakdown of histamine. More complicated is the consideration of the yeast used in rye bread, which is listed as a food with high histamine content. Yeast, as used in fermented foods, can lead to increased histamine in those products. Rye bread, while containing yeast, does not typically undergo fermentation to the same extent as othe products like wine or cheese, potentially mitigating this effect. In regards to the wheat flour used in rye bread, there are no clear studies or data indicating any major effects on histamine content, liberation, or delay in breakdown. In conclusion, based on available data, and considering its ingredients, rye bread itself does not fit into the categories of foods having higher histamine content, nor as a histamine liberator or as a food that delays the breakdown of histamine. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of nutritional & environmental medicine, 11(4), 249-262. 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79.