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Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine

Amaretti Histamine Information

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

Amaretti, an Italian almond cookie, has a key ingredient of almonds, which is listed as a substance that can delay the breakdown of histamine in the body, potentially leading to increased histamine levels. Furthermore, these cookies are baked goods, and certain baked goods such as those containing yeast can sometimes have high histamine content. It's important to note, that the overall impact on histamine levels will vary depending on the amount consumed and an individual's tolerance. The saccharin and artificial sweeteners often present in Amarettis don't directly affect histamine levels, however, some variations may include additives or preservatives that could potentially be histamine liberators, promoting histamine release in the body. Amaretto, the almond-flavoured liqueur often used in amaretti cookies, is alcohol-based. Alcohol is known to inhibit the enzyme diamine oxidase, which is responsible for the breakdown of histamine. While nuts such as almonds can delay histamine breakdown, they also contain a significant level of Vitamin B6, which can improve the body's capacity to metabolize histamine. It's important to consider that almonds come in many forms (roasted, skinned, sweetened) and these variations could potentially impact histamine levels differently. Bear in mind, the reaction of individuals to these foods can vary greatly based on their sensitivity to histamine: not everyone will experience the same level of response to consuming the same amount of these cookies. Ongoing research focuses on understanding and quantifying the histamine content in all foods, including Amaretti. As new insights become available, it's important to continually update our knowledge to provide the most accurate food profiles. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Saloga, J. (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. 3. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3), 361-365. 4. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(2), S31-S32.