Sandwiches Histamine Information

The impact of eating sandwiches on histamine levels depends significantly on the ingredients used in the sandwich. Ingredients such as aged cheeses, smoked meats, vinegar-based condiments, yeast-containing breads, and tomato-based sauces are known to contain high levels of histamine (Maintz, L & Novak, N. 2006. Histamine and histamine intolerance. The American Journal of Clinical Nutrition). Therefore, sandwiches made with these sorts of ingredients could potentially increase histamine levels in the body when consumed. Some ingredients commonly used in sandwiches may not necessarily contain high histamine, but they could act as histamine liberators, promoting the release of histamine in the body. Consuming such ingredients would functionally increase histamine levels indirectly. Cocoa products, certain fruits including citrus, strawberries, pineapple and kiwi, mushrooms, nuts like walnuts and hazelnuts, seafood such as mussels and squid, and additives like gelatine and glutamate are known histamine liberators (Kofler, L, Ulmer, H & Kofler, H. 2011. Histamine 50-skin-prick test: a tool to diagnose histamine intolerance. ISRN Allergy). Despite the fact that some ingredients contribute to elevated histamine levels, it's worth noting that some foods and substances can retard the breakdown of histamine, potentially leading to an elevated histamine level in the body. Consuming pineapple, papaya, cocoa products, nuts, alcohol, tea, energy drinks, and glutamate could potentially delay histamine breakdown and thus maintain elevated histamine levels (Feketea, G, & Bocsan, I. 2018. Histamine intolerance: The current state of the art. Biomolecular Concepts). However, the scientific data on specific products, such as sandwiches and their role in impacting histamine levels, is not explicitly outlined or well researched. This means that drawing strong conclusions about sandwiches and histamine levels may be presumptuous and lacking robust supporting evidence. As a result, further research in this area is recommended and needed for a comprehensive and conclusive understanding. References: Maintz, L & Novak, N. 2006. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5): 1185-1196 Kofler, L, Ulmer, H & Kofler, H. 2011. Histamine 50-skin-prick test: a tool to diagnose histamine intolerance. ISRN Allergy, 2011: 353045. Feketea, G, & Bocsan, I. 2018. Histamine intolerance: The current state of the art. Biomolecular Concepts, 2(1):127-136.