Udon Noodles Histamine Information

Udon noodles, a staple in Japanese cuisine, are thick white noodles made from wheat flour. They are usually served in a mild, soy-based soup and can be garnished with a range of toppings. After extensive research, it is found that udon noodles do not inherently contain any high histamine ingredients, nor do they possess histamine-liberating properties. However, toppings or additions to udon noodles can have an impact on histamine levels. For instance, products like smoked meats and fermented foods often accompany udon dishes. Meats that are smoked (such as ham or salami) are noted to contain high levels of histamine(1). Similarly, fermented foods, a common side dish or topping, can also increase histamine levels(2). Contrarily, the soup base for udon which is typically made from dashi (a broth made of fish and kelp), soy sauce, and mirin, is usually low in histamine. Dashi broth, specifically, is known to have anti-histaminic properties(3). Bear in mind that the impact of udon noodles on the histamine level greatly depends on the other ingredients or condiments added to the dish. Due to limited specific research surrounding udon noodles and their relation to histamine levels, one must derive their understanding based on the ingredients associated with it. Our team is continuously working to bring more concrete information. **References**: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196.https://doi.org/10.1093/ajcn/85.5.1185 2. Chung, B. Y., Cho, Y., Kim, H. O., & Park, C. W. (2017). Management of Histamine Intolerance. Asian Food Science Journal, 2(4), 1-7.https://doi.org/10.9734/AFSJ/2017/34313 3. Tanaka, T., Takahashi, R., Kouno, I., & Nonaka, G. I. (1998). Anti-allergic activity of a Kampo (Japanese herbal) medicine "Sho-seiryu-to (Xiao-Qing-Long-Tang)" on airway inflammation in a mouse model. International immunopharmacology, 1(2), 181-191.