Scones Histamine Information

Scones, like many baked goods, can potentially impact histamine levels due to their ingredients. Usually, scones are made with flour, sugar, baking powder, butter, and milk; sometimes, eggs and fruits are added. Starting with flour, white flour has relatively minimal impact on histamine levels as it doesn't fall into any of the high histamine or histamine-liberator categories. The same goes for sugar and baking powder; although they can contribute to inflammation in larger quantities, they do not distinctly influence histamine levels (1). Butter, typically used for scones, does not contain high histamine. However, it could be a potential histamine liberator if a person has an intolerance towards dairy products (2). For the milk used in scones, fermented dairy products like buttermilk have a high histamine content. Using milk substitutes or fresh milk could mitigate this (3). Eggs, a common scone ingredient, are not high in histamine and do not tend to be histamine liberators. However, if someone has an egg allergy, it could stimulate a histamine response (4). Some scones incorporate fruits like strawberries or currants, each of which can influence histamine differently. Strawberries are histamine liberators (5), whereas currants have not been studied for their histamine influence thus far. In conclusion, when baking scones, the choice of ingredients can impact histamine levels. Using fresh and non-allergenic ingredients can help minimize this. For individuals with histamine intolerance, it is wise to monitor reaction to certain foods and to consider personal sensitivities when consuming baked goods like scones. Reference: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Rosell-Camps, A., Zibetti, S., Pérez-Esteban, G., Vila-Vidal, M., & Ferrés-Ramis, L. (2013). Histamine intolerance as a cause of chronic digestive complaints in pediatric patients. Revista Espanola De Enfermedades Digestivas, 105, 201-206. (3) San Mauro Martin, I., Brachero, S., & Garicano Vilar, E. (2018). Histamine intolerance and dietary management: A complete review. Allergologia et immunopathologia, 46(5), 475-483. (4) Worm, M., Fiedler, E. M., Dölle, S., Schink, T., Hemmer, W., Jarisch, R., & Zuberbier, T. (2004). Exogenous and endogenous histamine in dermatologic diseases. Allergy, 59(6), 589-594. (5) Kung, F., Anggiansah, A., & Dibley, M. (2013). The role of histamine and histamine receptors in mast cell-mediated allergy and inflammation: The hunt for new therapeutic targets. Future Medicinal Chemistry, 5(14), 1701-1711.