Sacher Torte Histamine Information

The Sacher Torte, a well-known Austrian dessert, comprises primarily of chocolate, butter, sugar, egg, flour, and apricot jam. When examining the impact of Sacher Torte consumption on histamine levels, it's critical to acknowledge the ingredients and substances it contains. The central element of concern here is the cocoa contained in the chocolate. Cocoa is known to delay the breakdown of histamine and also acts as a histamine liberator, promoting its release within the body[^1^]. Consequently, consumption of Sacher Torte, due to its chocolate content, might potentially elevate and prolong elevated histamine levels. Another component, the apricot jam, can also contribute to this effect. While apricots by themselves do not necessarily contain high levels of histamine, they have been reported to potentially act as histamine liberators[^2^]. The other ingredients: sugar, flour, eggs, and butter, do not possess properties that significantly impact histamine levels or interfere with its metabolism[^3^]. This means they are generally safe for those monitoring their histamine intake. However, to be completely transparent, comprehensive research specifically addressing the impact of consuming Sacher Torte on histamine levels hasn't been sufficiently conducted. Therefore, the authentic influence of Sacher Torte on histamine levels remains to be definitively established. Once adequate research has been conducted, appropriate and precise information can be provided. For the time being, it's likely ample to acknowledge that due to its cocoa and apricot content, Sacher Torte might potentially elevate histamine levels or prolong an elevated histamine state. **References:** [^1^]: Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American Journal of Clinical Nutrition 85.5 (2007): 1185-1196. [^2^]: Jarisch, Reinhart, ed. Histamine intolerance: histamine and seasickness. Springer Science & Business Media, 2013. [^3^]: Reese, Ivonne, and Torsten Zuberbier. "Role of food allergy in atopic dermatitis." Current Opinion in Allergy and Clinical Immunology 4.5 (2004): 379-385.