Weetabix Original Histamine Information

Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.

Additional Informations

Weetabix Original is primarily composed of wholegrain wheat (95%), malted barley extract, sugar, salt, and niacin. This composition indicates that Weetabix may have a minimal effect on histamine levels, as none of these ingredients appear on the provided lists of high histamine content foods, histamine liberators, or substances that delay the breakdown of histamine. Whole grain wheat, the main ingredient in Weetabix, is rich in fibre and multiple nutrients, but it does not directly impact histamine levels. Similarly, malted barley extract, sugar, and salt are not known to affect histamine levels. Niacin, however, could potentially cause the release of histamine in high amounts and cause flushing in some individuals, but it is not typically found in quantities large enough in Weetabix to induce this reaction. To conclude, Weetabix Original does not contain any ingredients known to directly increase histamine levels or delay histamine breakdown based on the lists provided. Its consumption is unlikely to notably affect histamine levels in the body. Please note that individual tolerance may vary, and it’s always recommended to consult a healthcare professional if you suspect a histamine intolerance or experience adverse reactions after consuming certain foods. References: 1. Composition of Weetabix - “Nutritional Info | Weetabix”. Weetabix.co.uk. [online]. Available at: https://www.weetabix.co.uk/products/weetabix 2. Impact of Niacin on histamine level - "Niacin-induced "Flush" Involves Release of Prostaglandin D2 from Mast Cells and Blockade by Aspirin" The Journal of Clinical Investigation. 2003. [online]. Available at: https://www.jci.org/articles/view/19246