Tres Leches Cake Histamine Information

Tres Leches Cake, a popular dessert in multiple Latin American cultures, is primarily made up of three types of milk (evaporated, condensed, and heavy cream), flour, eggs, sugar, and usually topped with whipped cream and possibly fruits such as strawberries or cherries. Individual ingredients in Tres Leches Cake have varying impacts on histamine levels. Beginning with the three types of milk, while fresh milk is not high in histamine or a histamine liberator, products like condensed milk and evaporated milk undergo processes that can increase histamine content. However, there is lack of concrete scientific evidence to support the potential for these processed milk products to have a significant impact on histamine levels (1). Eggs are considered low in histamine unless they are old or not fresh. Sugar does not contribute to histamine levels either. When it comes to topping options, whipped cream can contain additives that are potential histamine liberators (2). Fruits, such as strawberries or cherries, could potentially liberate histamine (3). Flour, a core ingredient of Tres Leches Cake, does not have any significant impact on histamine levels. However, the complete impact of Tres Leches Cake on histamine level depends on the individual body’s ability to process histamine and how it responds to different foods, which can vary greatly from person to person (4). Specific research on the impact of Tres Leches Cake on histamine level is sparse. "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon". (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2019). Evaluation of symptoms and symptom combinations in histamine intolerance. Intest Res, 17(3), 427-433. (3) Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Zuberbier, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo journal international, 26(2), 72-79. (4) Maintz, L., Bieber, T., & Novak, N. (2006). Histamine intolerance in clinical practice. Der Hautarzt; Zeitschrift fur Dermatologie, Venerologie, und verwandte Gebiete, 57(9), 801-810.