Souvlaki Histamine Information

Souvlaki, a popular Greek dish, is primarily composed of grilled or skewered meat, usually pork, and vegetables, wrapped in pita bread and often accompanied by sauces like tzatziki, made from yogurt and cucumbers. Analyzing the main ingredients of Souvlaki and their relation to histamine, the meat used (pork or chicken typically) does not have a high histamine content unless it has been stored improperly or for too long. Freshly prepared meat has comparatively lower histamine levels; therefore, consumption should not lead to a significant rise in histamine levels(1). Vegetables that accompany souvlaki are usually lettuce, tomatoes, and onions. While lettuce and onions are low in histamine, tomatoes are indeed high in the compound(2). In particular, tomato products, such as ketchup and processed tomato sauces, can have significantly elevated histamine levels. Therefore, if tomatoes are used in Souvlaki, this can increase the amount of histamine consumed. The sauce used in souvlaki is often tzatziki, which is made from yogurt, cucumber, garlic, and sometimes vinegar. Garlic and cucumber are not high in histamine, but yogurt and vinegar-based products can be(2). While fresh yogurt is relatively lower in histamine levels, if it has been fermented for longer periods, it can become higher in histamine. In conclusion, the impact of eating souvlaki on histamine levels largely depends on how fresh the ingredients are, the specific accompaniments included, and individual sensitivity to histamine. Keep in mind that this analysis is based on general ingredients used in souvlaki, variations may exist that could alter the overall histamine impact. However, as of now, "This product has not been researched well enough to publish any specific information, our team is working hard on this. Data will be available soon." References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Komericki, P., Akkilic-Materna, M., Strimitzer, T., Wiednig, M., & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20.