Vine Leaves Stuffed Histamine Information

Vine leaves, commonly used as wraps in Mediterranean and Middle Eastern delicacies such as dolma or vine leaves stuffed with rice, have been assessed for their impact on histamine levels. Looking at the specific ingredients usually involved in making stuffed vine leaves provides useful insights. The most common ingredients include vine leaves, rice, onions, herbs, olive oil, and sometimes meat. None of these ingredients appear on the high histamine foods list or are known to be histamine liberators. Rice and meat, depending on freshness, can have varying levels of histamine; however, vine leaves themselves contain flavonoids with antihistaminic properties which might, to some extent, counteract these effects (1). Olive oil, often used in the preparation of vine leaves stuffed, has been found to have a stabilizing effect on mast cells, which are responsible for histamine release in the body (2). Therefore, the inclusion of olive oil might aid in minimizing potential histamine release. While these conclusions are based on the usual ingredients and their known interactions with histamine, it is critical to note that individuals can react differently to various food items. Furthermore, stuffed vine leaves' preparation methods differ, possibly affecting the dish's histamine levels. Thus, while based on the primary components, vine leaves stuffed does not appear to be a significant contributor to histamine levels, it's essential to be conscious of personal food tolerances and reactions. References: 1. Cavas L, Arpinar P, Yurdakoc K. Possible Interactions Between Antioxidant Defence System and Histamine Production in Two Cultivars of Vicia faba L. Against Sodium Chloride. Stress Physiology & Biochemistry. International Journal. 2011;7(1):37-50. 2. Ammendola R, Ruocco MR, Russo MV, Russo GL. Antioxidant Ingredients and Oxidative Stability of Olive Oil. Handbook of Olive Oil. Springer US. 2013;p218-266.