Semolina Flour Histamine Information

Semolina flour is primarily made from durum wheat. While wheat, in general, is not known to have high levels of histamine, it could potentially have histamine-releasing properties, particularly in individuals who have certain types of food sensitivities or intolerances. Furthermore, processes such as fermentation, used in bread-making, have the potential to increase histamine levels. Bearing in mind that the individual responses may vary, and not everyone who consumes semolina flour will experience an increase in histamine levels, it is still advised to observe one's reactions after consumption, particularly in people with known histamine intolerance. In contrast, none of the research readily available suggests that semolina or wheat products can lower histamine levels in the body. Moreover, some products derived from semolina flour can contain additional ingredients which could impact histamine levels. For instance, semolina is commonly used in pasta or bread that might contain yeast and tomatoes, both known to be high in histamine. However, this product has not been researched well enough to publish any definitive information. Our team is working hard on this, and data will be available soon. Sources: 1. Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition, vol. 85, no. 5, 2007, pp. 1185-1196. 2. Schnedl, W J, et al. “Evaluation of symptoms and symptom combinations in histamine intolerance.” Intestinal research, vol. 17, no. 3, 2019, pp. 427-433. 3. “Federations of European Societies of Plant Biology and New Phytologist Trust.” New Phytologist, vol. 216, no. 2, 2017, pp. 486-503. 4. DeMartinis, Nestle et al. “Celiac disease: a review of current treatment strategies.” Gastroenterology & hepatology, vol. 13, no. 7, 2017, pp. 36-44.