Yorkshire Pudding Histamine Information

Yorkshire Puddings, a popular British side dish usually served with roast beef, primarily consist of flour, eggs, and milk. Flour, in relation to histamine levels, does not contain significant amounts of histamine, nor does it act as a histamine liberator, delaying histamine breakdown, or lowering histamine levels [1]. Eggs have low levels of histamine, but they can be regarded as a histamine liberator in some individuals [2]. However, there is a lack of consensus in the literature, as other studies suggest eggs do not trigger histamine release in the body [3]. The same ambiguity applies to milk, as some people with high sensitivity to histamine might react to it while others do not [4]. In all cases, individual reactions may vary significantly due to personal tolerance levels. Interestingly, milk and its derivatives can potentially lower histamine levels due to the presence of diamine oxidase (DAO), an enzyme that assists in the breakdown of histamine [5]. However, an overall clear cause-and-effect relationship between milk consumption and histamine level has not been established yet. In conclusion, Yorkshire Puddings themselves are not expected to have a significant, if any, direct impact on histamine levels based on their primary ingredients. However, individual reactions may vary, and those with a high sensitivity to histamine should proceed with caution. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Worm, M., Fiedler, E.M., Dölle, S., et al. (2009). Exogenous and endogenous histamine in the skin. Journal of Dermatological Science, 55(1), 1-8. 3. Komericki, P., Klein, G., Reider, N., et al. (2011). 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, 123(1-2), 15-20. 4. Hardy, G., & Hardy, I. (2017). Nutrition and health: preserving the balance in the 21st century. In Nutritional Biochemistry: Current Topics in Nutrition Research (pp. 154-181). 5. García-Martín, E., Martínez, C., Serrador, M., et al. (2006). Histamine pharmacogenomics. Pharmacogenomics, 7(3), 297-310.