Zwiebelkuchen Histamine Information

Zwiebelkuchen, a traditional German onion pie, has ingredients that may impact histamine levels in the body. The main components are onions, bacon, cream, and yeast dough. Onions and bacon do not have high histamine content or liberate histamine. However, some of the other ingredients may have adverse impact. Yeast dough, mainly used in the crust, includes yeast, a baked good with high histamine content1. Hence, consuming Zwiebelkuchen may raise the histamine levels causing discomfort to individuals with histamine intolerance. The pie often contains cream which, if fermented like in the case of sour cream, may have elevated histamine levels2. However, fresh cream used relatively quickly after milking does not have the same level of histamine concentration. A common accompaniment to Zwiebelkuchen is 'Neuer Wein' (new wine), a type of wine that's not completely fermented3. Alcohol delays the breakdown of histamine which, combined with the yeast in Zwiebelkuchen, could cumulatively raise histamine levels in the body. However, the overall impact of Zwiebelkuchen on histamine levels is dependent on the quantity consumed and individual's sensitivity to histamine. Cautious consumption, especially for those with histamine intolerance, can prevent potential discomfort. Understanding individual triggers and maintaining a balanced diet is always recommended. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Kanny, G., & Moneret-Vautrin, D. A. (2001). [Yoghurt and cheese cause histamine release in patients with food allergy]. La Revue de medecine interne, 22 Suppl 1, 8s-18s. 3. Wantke, F., Hemmer, W., Haglmüller, T., Gotz, M., & Jarisch, R. (1999). Histamine in wine: Bronchoconstriction after a double-blind placebo-controlled red wine provocation test. International Archives of Allergy and Immunology, 119(3), 205-209.