Sourdough Bread Histamine Information

Sourdough bread is made from a fermented dough that typically contains a mix of wild yeast and lactic acid bacteria. The process of fermentation increases the bioavailability of nutrients in the grain and can also degrade substances like phytate which otherwise interfere with nutrient uptake. The lactic acid bacteria found in sourdough are also often reported to have beneficial effects on gut health (1). Histamine content in foods varies widely, depending on factors like maturation, fermentation, and bacterial contamination (2). Direct data regarding the histamine content of sourdough bread specifically is scant. However, we can make deductions from the ingredients and processes involved in its production. The yeast used in sourdough bread falls under baked goods that contain yeast which were indicated on your list as foods with high histamine content. However, the fermentation process utilized in sourdough making could potentially influence its histamine content. Some fermentation processes are known to decrease histamine levels (3), but concrete data about the exact impact in the case of sourdough bread is not available. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: 1. Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, et al. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol. 2017;44:94–102. doi: 10.1016/j.copbio.2016.11.010. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185–96. doi: 10.1093/ajcn/85.5.1185. 3. Kang S, Seong PN, Park KM, Cho SH, Park BY, Ba HV. Effect of Fermentation on the Histamine Level in Korean Fermented Soybean Paste (Doenjang) and Its Reduction by Strains of Bacillus. Korean J Food Sci Anim Resour. 2018;38(6):1195–1204. Published 2018 Dec 31. doi:10.5851/kosfa.2018.e41.