Triticale Grain Histamine Information

Triticale grain, a hybrid of wheat and rye, is not commonly associated with impacting histamine levels, as it does not typically feature in lists of high histamine foods or known histamine liberators. Nevertheless, it contains gluten, which some research indicates may influence histamine release in sensitive individuals. Additionally, the fermentation process, often used in the preparation of grain products like bread, can lead to an increased histamine content. Fermented foods or baked goods made with yeast, such as some triticale breads, could potentially contain higher levels of histamines. On the other hand, individual susceptibility to different foods is highly variable. Therefore, a certain degree of personal experimentation may be required to determine if triticale products influence an individual's histamine levels. However, it should be noted that rigorous scientific research on this specific topic appears to be lacking at this time, hence this information should be treated as preliminary and requires further investigation. The potential impact of triticale grain on histamine levels might also depend on what it's combined with. If triticale grains are used in a dish that contains other known high-histamine or histamine-releasing foods (for example smoked salmon or a tomato-based sauce), the overall histamine content might become a concern for someone with histamine intolerance. To date, no known scientific research suggests that triticale has properties that may lower histamine levels. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Le T, Bhushan V, Sochat M, Peters A, Micevic G, Kallianos K, et al. First Aid for the USMLE Step 1 2019, Twenty-ninth edition. McGraw-Hill Education; 2018. 3. Joneja JV. The Health Professional's Guide to Food Allergies and Intolerances. Chicago: Academy of Nutrition and Dietetics; 2013. 4. Kuefner, M. A., Schwelberger, H. G., Hahn, E. G., Raithel, M. (2004) Decreased histamine degradation in the gut by inhibited diamine oxidase activity leads to increased histamine availability in plasma after oral histamine administration in a pilot study. Inflammation Research, 53 Suppl 1:S9-10. 5. Enko, D., Meinitzer, A., Mangge, H., Kriegshäuser, G., Halwachs-Baumann, G., Reininghaus, E. Z., ... & Schnedl, W. J. (2017). Concomitant prevalence of low serum diamine oxidase activity and carbohydrate malabsorption. Canadian journal of gastroenterology & hepatology, 2017.