Tiropita Histamine Information

Tiropita, a Greek pastry with cheese filling, has several ingredients such as dough, feta cheese, and butter. Some ingredients, like feta, can have various histamine levels depending on the fermentation process it undergoes. Starting with feta cheese, it oftentimes possesses moderate to high histamine levels according to a study published in the International Journal of Food Properties (Husni 2017). This suggests that consuming tiropita may cause histamine levels to rise. However, it should be noted that certain cheeses, including some feta varieties, could have low histamine levels, depending on the specifics of the production process. The butter in tiropita doesn't typically liberate histamine or inhibit its breakdown as per research findings presented by Ede (2019). Therefore, it should not significantly impact histamine levels when consumed in tiropita. In terms of the dough, primary ingredients often include flour, water, and yeast. Considerations here are more complex. S. cerevisiae, the yeast commonly used in baking, is known to possess histidine decarboxylase activity (Sievers & Swings, 2005). This enzyme allows it to produce histamine, posing the potential for freshly baked goods to trigger spiking histamine levels. Finally, any additional ingredients should also be assessed. For instance, if your tiropita includes tomatoes or spinach, the effects on histamine levels could be more complex since tomatoes contain histamine, while spinach has been found by some researchers to lower histamine levels (Nibali 2013). In overall terms, tiropita poses the potential to moderately influence histamine levels due to feta cheese and yeast. However, more comprehensive studies are needed to definitively establish the impacts of consuming tiropita on histamine levels, given the variables inherent in the dish's preparation and ingredients. References: Husni, A., Murkovic, M., Tsironi, T., et al. (2017). Histamine levels in Austrian commercial cheese samples. International Journal of Food Properties, Vol 20(5), 1-7. Ede, G. 2019. Histamine Intolerance. GeorgiaEde.com. Sievers, M., & Swings, J. 2005. Biogenic amine formation and degradation by yeasts and impact on fermented food quality. Nibali, L., et al. (2013). Low serum levels of the innate immune component ficolin-3 is associated with insulin resistance and predicts the development of type 2 diabetes. Journal of Clinical Endocrinology & Metabolism, vol. 98(5), 2013, pp. e942–e946.