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
The impact of consuming a Zagnut Candy Bar on the levels of histamine is influenced by the ingredients contained in this particular product. The core components of a Zagnut Candy Bar are enriched wheat flour, sugar, peanuts, corn syrup, vegetable oil, molasses, and several types of emulsifiers and leavenings.
While none of these ingredients possess a high histamine content on their own, peanuts, being a form of nut, do have the potential to delay the breakdown of histamine according to some nutritional resources. This is because nuts, including peanuts, contain certain compounds that can impact the efficiency of diamine oxidase (DAO), the primary enzyme responsible for breaking down ingested histamine.
Meanwhile, corn syrup, enriched wheat flour, and certain emulsifiers could potentially act as histamine liberators. They may not contain significant quantities of histamine on their own, but they can stimulate the release of histamine from other sources within the body.
However, it is crucial to observe that these are general associations, and the impact of a Zagnut Candy Bar on histamine levels may vary widely amongst different individuals, depending on their sensitivity to these ingredients and overall metabolic health.
References:
1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.
2. Schwelberger, HG. (2003). Histamine intolerance: a metabolic disease?. Inflammation research, 52(1), 6-9.
Analyzing the specific ingredients of the Zagnut Candy Bar in the context of their potential histamine-raising or liberating properties, it appears that the product could to some extent affect histamine levels in individuals with heightened sensitivity. However, a definitive correlation between this specific product and histamine levels has not been sufficiently explored in scientific literature.
Our team is continuously researching this and related topics. As new data becomes available, findings will be updated accordingly.
