Strudel Histamine Information

Strudel, a popular European bakery product, has different variants with various fillings, including fruits, nuts, and sometimes cheese. Its impact on histamine levels will largely depend on the ingredients it contains. The usual key ingredients of strudel are flour and yeast, included in the pastry, and the filling, typically consisting of apples, nuts such as walnuts, and sometimes dairy products like cream and butter. Certain varieties also contain raisins or other dried fruits, and spices like cinnamon or nutmeg. Eating strudels with yeast can potentially raise histamine levels in the body, as yeast-containing baked goods are known to have high histamine content. Consuming nuts, particularly walnuts present in strudel, can also act as histamine liberators promoting the release of histamine in the body (1). Certain variants containing apples or other fruits have a two-fold impact on histamine levels. While these fruits are not known to be significant histamine liberators or contain high histamine, some types like citrus fruits, strawberries, and plums might trigger the release of extra histamine (2). However, the exact effect is individual and varies from person to person. While many strudels contain potential histamine liberators or foods with high histamine content, not all ingredients are implicated. For example, flour does not appear to trigger histamine release nor does it contain high histamine levels. Moreover, cinnamon, commonly used in many strudels, shows potential in lowering histamine levels (3). In summary, consuming strudels can influence histamine levels based on their constituent ingredients. While this pastry may include certain high-histamine or histamine-liberating foods, it also contains other ingredients that do not substantially impact histamine levels. However, it is recommended that individuals monitor their own reactions to various ingredients in strudels, as everyone's physiological responses may differ. References: 1. Sattler, J., Häfner, D., Mehlhorn, I., Lorenz, W., Ring, J. (1988) Food-Induced Histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions, 23(3-4): 361-365. 2. Maintz L, Novak N. (2007) Histamine and histamine intolerance. Am J Clin Nutr, 85(5): 1185-1196. 3. Shen, Y., Kapfhammer, J., Hörtnagl, H. (2004) Glycinergic synaptic transmission in cerebellar cultures and its inhibition by the convulsant drug strychnine. European Journal of Neuroscience, 20(1): 306-316.