Vermicelli Pasta Histamine Information

Vermicelli pasta, a type of thin spaghetti, typically consists of ingredients like wheat flour and water. As part of a broader food group - pasta, there's no direct research linking vermicelli with histamine levels. However, considering its predominant ingredient - wheat, there is relevant information to note. Wheat, in general, does not appear on lists as a high histamine, histamine liberator, or a substance that delays histamine breakdown. It's usually considered neutral in relation to histamine levels1. Therefore, presumptively, unless the vermicelli pasta includes additives or preservatives known to impact histamine levels, it should have a negligible effect on these levels for the most part. However, for individuals with a specific sensitivity or allergy to wheat or gluten, consumption might induce an immune response, ultimately leading to the release of histamine2. This would not be due to inherent histamine levels in the pasta but rather an individual's immune system's response to perceived allergens. Foods often paired with vermicelli could impact the overall meal’s histamine level. For example, if the pasta were served with a tomato-based sauce, the tomatoes, known to be high in histamines3, could increase the dish's overall histamine level. There are intriguing suggestions, currently being researched, that food preparation methods may affect histamine levels4. Techniques such as fermentation could amount to higher histamine levels compared to fresh foods. Freshly homemade pasta is therefore likely to have a lesser histamine content compared to processed or preserved variations. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Pastorello, E. A., Farioli, L., Conti, A., Pravettoni, V., Bonomi, S., Iametti, S., ... & Ortolani, C. (2007). Wheat IgE-mediated food allergy in European patients: α-amylase inhibitors, lipid transfer proteins and low-molecular-weight glutenins. Allergenic molecules recognized by double-blind, placebo-controlled food challenge. International Archives of Allergy and Immunology, 144(1), 10-22. 3. Reese, I., Ballmer‐Weber, B., Beyer, K., Fuchs, T., Kleine‐Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(3), 72-79. 4. Mohammadi, S., Hosseini, H., Ahrné, L., Simpson, B. K., & Karboune, S. (2018). Impact of processing on the levels of biogenic amines in selected foods. Plant foods for human nutrition, 73(2), 86-91.