Rye Flour Histamine Information

Rye flour, often used to make products such as bread, biscuits and other processed foods, is an important dietary consideration for those with histamine intolerance due to its potential to affect histamine levels in the body, majorly through its components. One of the main components of rye flour is baker’s yeast, a known high histamine substance. The yeast content may contribute significantly to increasing histamine levels when consumed, which could be problematic for individuals struggling with histamine intolerance. Yeast contributes to food fermentation, storing and then releasing histamine upon consumption of the food product, like bread made from rye flour (1). Rye flour itself has not been specifically researched enough in connection with its histamine levels, so it would be safe to say, "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon". On the other hand, it is essential to note that not all components present in a food item might increase histamine. Certain components might potentially lower its level or assist with the breakdown. Unfortunately, the exact components of rye flour that could have such properties are not listed in reputable sources. Thus, the connection between rye flour and histamine levels is primarily speculative, implicating its yeast content's potential to increase histamine levels. More comprehensive scholarly research would have to be conducted on the topic to provide more detailed and concrete data. Referenced Source: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.