Smoked Paprika Histamine Information

Smoked Paprika falls under the broad category of bell pepper family. According to research, bell peppers do not contain significant levels of histamine. Instead, they are considered to be low in histamine content and are generally safe for those with histamine intolerance. Moreover, they are not listed as histamine liberators. As for the possibility of their effect in lowering histamine levels, evidence is scant and inconclusive. While certain foods are claimed to have histamine-lowering effects, Smoked Paprika or bell peppers do not currently figure prominently in the list based on available scientific studies. It should also be noted that, in general, the smoking process used in the preparation of Smoked Paprika does not have known implications for histamine levels. This product has not been researched well enough to publish any comprehensive informations about its histamine content, our team is working hard on this. While concrete data specifically on Smoked Paprika is limited, reliable information could be obtained on its individual ingredients. However, since Smoked Paprika is primarily made from smoked peppers, the aforementioned analysis applies. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Reese, I., et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo journal international 26.2 (2017): 72-79. 3. Skypala, Isabel J., et al. "Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence." Clinical and translational allergy 5.1 (2015): 1-14. 4. Fernández de Palencia, P., et al. "Effect of bell peppers on the competitive behaviour of Lactobacillus plantarum in table olive fermentations." Food microbiology 23.8 (2006): 738-746.