Short-Grain Rice Histamine Information

Short-grain rice, a common grain staple, does not appear to have a significant impact on histamine levels in ordinary circumstances. Several comprehensive databases detailing the histamine content and impact of various foods make no particular mention of any variety of rice, including short-grain rice [1]. Among the primary constituents of short-grain rice are its major nutrients carbohydrates, small amounts of protein, and negligible fat [2]. None of these components feature prominently on lists of substances known to either be rich in histamine, trigger histamine release, or inhibit the breakdown of histamine. The product's lack of conspicuous presence within research findings suggests two possible conclusions: it may have negligible effect on histamine because it does not stimulate the body to produce or retain histamine. Alternatively, this situation could be due to a lack of rigorous study on the subject, either because of an oversight or the negligible perceived impact. However, it is important to note that cooking procedures and potential additives (like cook with wine or tomato sauce) could potentially increase the histamine content or trigger the release of histamine, depending on the other ingredients used. Therefore, consumption of short-grain rice appears to be safe for those with histamine issues, as long as the other ingredients and preparation methods involved do not contain or trigger histamine release [3]. More rigorous studies would be required to confidently assess any more defined impacts. Unfortunately, this product hasn't been researched well enough to publish additional specific information. [1] Maintz, L., Novak, N. Histamine and histamine intolerance. Am J Clin Nutr May 2007, 85 (5) 1185–1196. [2] U.S. Department of Agriculture (USDA) National Nutrient Database. [3] Nwaru BI, Hickstein L, Panesar SS, et al; EAACI Food Allergy and Anaphylaxis Guidelines Group. The epidemiology of food allergy in Europe: a systematic review and meta-analysis. Allergy. 2014 Jan;69(1):62-75.