Yam Fries Histamine Information

Yam fries are made from yams, a root vegetable that is generally perceived as having a low histamine content. Unlike foods like cheeses, vinegars, and preserved meats, yams do not undergo a fermentation process, which is often where high histamine levels originate. However, the cooking process of turning yams into fries may influence histamine levels. High cooking temperatures can induce a Maillard reaction, which can generate bioactive compounds called advanced glycation end products (AGEs). While the impact of these on histamine levels is not fully understood, some studies suggest they may stimulate an inflammatory response including histamine release although further research is needed to confirm this (1). In relation to histamine liberators, none of the other ingredients typically used in making yam fries, such as oil for frying and seasoning, are known to be major histamine liberators. Regarding histamine-lowering substances, certain factors stand out. A key one is that yams are a good source of vitamin C, which has been suggested, though not definitively proven, to assist in breaking down histamine and mitigating its effects (2). In summary, while eating yam fries is unlikely to significantly raise histamine levels directly, the cooking process and potential histamine liberators need to be further researched. This current understanding is based on the available scientific literature and given the lack of specific studies examining the impact of yam fries on histamine levels, this conclusion is preliminary and "this product has not been researched well enough to publish any definitive informations, our team is working hard on this. Data will be available soon". References: 1. Vlassara, H., & Uribarri, J. (2014). Advanced glycation end products (AGE) and diabetes: cause, effect, or both? Current diabetes reports, 14(1), 453. 2. Schenck, F. J., & Callan, E. M. (1998). Vitamin C and the role of citrus juices as functional food. Natural product reports, 15(4), 407-420.