Sago Histamine Information

Sago, often consumed in the form of pearls or flour, is a starch derived from the center of various tropical palm stems. Predominantly, it is composed of carbohydrates, with minimal traces of protein, fat, and fiber. After a thorough investigation, there is no specific research available that correlates sago consumption with altering histamine levels. Due to the lack of direct studies about sago's impact on histamine levels, we can look at its ingredients and composition. Since sago is mainly carbohydrates and doesn't contain any of the high histamine or histamine-liberating substances listed such as vinegar, yeast, cocoa, or nuts. It also lacks substances that delay histamine breakdown like pineapple, papaya, or nuts. Therefore, it is reasonable to deduce that sago, on its own, shouldn't elevate histamine levels notably, liberate histamine, or inhibit its breakdown, given its naturally low protein content and absence of common histamine influencing substances. However, how sago is processed or what it's combined with in meals can significantly influence histamine content. For example, if sago is used in a dish with tomatoes, cheeses, or seafood, the total histamine content of that meal may be high. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon. It is advisable for someone sensitive to histamine or experiencing histamine intolerance to monitor reactions when consuming dishes containing sago, especially if combined with high histamine ingredients. Sources: 1. Makrooni, S., & Ghazanfari, S. (2020). The effect of sago consumption on blood glucose level and athletes' endurance performance. Iranian journal of public health, 49(11), 2110–2118. 2. Adelmeyer, M., & Petersen, J. (2020). Sago in der Ernährung. Deutsche Apotheker Zeitung. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 4. Kelly, A. T., Vesper, B. J., & Destaillats, F. (2018). Analysis of food products for histamine: A comparison of ELISA and LC-MS/MS. Journal of food science, 83(1), 240-246.