Wraps Histamine Information

Eating wraps can impact histamine levels depending on the ingredients used. Wraps often contain tomatoes and products containing tomatoes like ketchup and pizza sauce which are high histamine foods. Similarly, if the wraps contain baked goods with yeast, like the bread or tortilla commonly used, this could potentially elevate histamine as yeast-containing products have high histamine levels. If the wrap includes smoked meat such as ham or salami, they could contribute significantly to histamine levels due to their high histamine content. In addition to foods with a high histamine content, some ingredients could delay the breakdown of histamine or promote its release. If the wrap contains pineapple or nuts, it may delay the breaking down of histamine. Cocoa products, sometimes used in dessert wraps or mole sauces, can both delay histamine breakdown and promote its release. Additives and preservatives, often found in commercially produced wraps, can also act as histamine liberators. This information is heavily based on the ingredients used in the wrap, as the dish itself hasn't been specifically researched for its direct impact on histamine levels. Ingredients have been analyzed as individual components, but the cumulative effect of these in a single meal such as a wrap necessitates more research. References: * Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196. * Komericki, Peter, et al. “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, vol. 123, no. 1-2, 2011, pp. 15–20. * Reese, Ian, et al. “German guideline for the management of adverse reactions to ingested histamine.” Allergo Journal International, vol. 26, 2017, pp. 72–79. * Schnedl, Wolfgang J., et al. "Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?." Inflammation Research 68, no. 4 (2019): 25-29.