Zabaglione Histamine Information

Zabaglione, a popular Italian dessert made primarily from egg yolks, sugar, and sweet wine, can potentially influence the histamine level due to the ingredients used in its preparation. One of the main components of Zabaglione, sweet wine, can have a significant impact on histamine levels. Red wines, including sweet dessert wines, have been known to contain higher levels of histamine compared to white wines (Maintz & Novak, 2007). Furthermore, alcohol in general can delay the breakdown of histamine, which leads to a higher histamine level in the body (Jarisch, 2004). Egg yolks are another key ingredient in Zabaglione. Though eggs themselves do not contain a high histamine level, they are considered histamine liberators, promoting the release of histamine in the body (Reese et al., 2017). Depending on the recipe, some Zabaglione desserts may contain other ingredients like mushrooms, cocoa, and various types of fruit, all of which can impact histamine levels. The exact impact would depend on the quantity and type of these ingredients used. However, no direct research studies have been published investigating the specific impact of eating Zabaglione on histamine levels. As individual reactions can also depend on personal sensitivity and tolerance levels, it is difficult to generalize the effects for everyone. Therefore, it is suggested to consume this dessert moderately if one is known to be sensitive to histamine. In conclusion, while the major ingredients of Zabaglione have the potential to increase histamine levels, individual impacts will vary widely. More research is required to definitively understand the impact of this specific dessert on histamine levels. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Jarisch, R. (2004). Befreit: Histamin-Intoleranz: Histamin und Seekrankheit. Springer-Verlag. - Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Schäfer, C. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo journal international, 26(2), 72-79.