Vermicelli Histamine Information

Vermicelli is a type of pasta that is often made from wheat. No significant research has been located that specifically addresses the potential role of vermicelli in influencing histamine levels. However, via exploring its ingredients, we can shed some light on this subject. Wheat, the fundamental ingredient of vermicelli, does not appear on typical lists of foods known to contain high histamine or that act as histamine liberators. Nevertheless, wheat and wheat-based products like vermicelli may cause issues for those with non-celiac gluten sensitivity or wheat allergy since both conditions may cause an inflammatory response, and inflammation can result in increased histamine release in the body. In contrast, some pasta sauces or additives often served with vermicelli may contain tomatoes, vinegar, or other ingredients known as histamine liberators or high-histamine foods. Consuming such sauces or additives with vermicelli may contribute to increased histamine levels in the body. Contrarily, there are no notable recorded facts to suggest that vermicelli or its rife ingredients have anti-histamine properties or any potential to lower histamine levels in the body. To conclude, consumption of vermicelli alone may not significantly influence histamine levels in the body unless it is consumed with other food substances noted to either raise histamine levels or liberate histamine. 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, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196. 2. Bischoff, S. C. (2010). 'Gut health': a new objective in medicine? BMC Medicine, 8, 24. 3. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., Kranzelbinder, B., Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20. 4. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Mangge, H., & Förster, F. (2019). Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?. Inflammation research, 68(4), 279-285.