Soufflé Histamine Information

Soufflés primarily consist of egg yolks, egg whites, sugar, and usually some kind of flavoring, often chocolate or cheese. It's important to analyze these ingredients in terms of their potential effect on histamine levels. First, eggs are not usually associated with high histamine levels or being histamine liberators. However, if someone is allergic to eggs, consuming them may result in increased histamine release as part of an allergic response [1]. Chocolate, when included in a soufflé, can potentially increase histamine levels as it is considered a histamine liberator, able to stimulate the release of histamine in the body [2]. Hence, chocolate soufflés might not be recommended for individuals with a histamine intolerance. Cheese, especially hard, long-ripened cheese, is known to contain high levels of histamine [3]. This implies that a cheese soufflé, comparatively to a chocolate or plain one, might have a more significant impact on increasing histamine levels. Overall, the impact of eating a soufflé on histamine levels would depend greatly on the specific ingredients used and individual tolerances. For those concerned about histamine, it would be advisable to opt for soufflés prepared with ingredients known to have lower levels of histamine, or go for plain soufflés without additional flavorings like chocolate or cheese. Currently, no comprehensive research has specifically studied the impact of consuming soufflé on histamine levels, thus deeper insights into this matter might manifest in the near future as research in this area evolves. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Zuberbier, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72. 3. Vlieg-Boerstra, B. J., Van Der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(28), 1562-1567.