Stroopwafel Histamine Information

Stroopwafels, quintessential Dutch cookies, are primarily composed of wheat flour, butter, sugar, yeast, and syrup, none of which are noted for high histamine levels or significant histamine-releasing potential. However, it is important to consider individual variations in product compositions and personal tolerance to these ingredients. Yeast, as used in the production of some freshly baked stroopwafels, might lead to higher histamine content as it is listed among foods known to contain histamines. Furthermore, sugar and gluten, found in wheat flour, may provoke histamine responses in some individuals, albeit not universally. Yeast in food acts as a fermenting agent affecting the histamine content; foods containing yeast have been found to contain high histamine levels. Various research studies, like the one by Maintz and Novak (2007), suggests this correlation [1]. However, it is critical to underscore that the specific impact of stroopwafels on individual histamine levels might vary depending on personal health and tolerance. It's also worthy to note that none of the ingredients present in stroopwafels are discovered to be strong 'histamine liberators', or substances that promote the release of histamine from other foods. Yet, the precise reaction may differ from person to person due to individual metabolic variations. In the absence of well-documented research data surrounding the direct effects of stroopwafels on histamine levels, above assumptions rely solely on the individual components of the stroopwafel. Until more specific research is conducted concerning stroopwafels and histamine levels, we advise individuals with histamine sensitivity or intolerance to exercise caution and consider personal tolerance to each stroopwafel ingredient. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal Of Clinical Nutrition, 85(5), 1185-1196. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.