Apple Butter Histamine Information
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
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Additional Informations
Apple butter, as the name suggests, is primarily made from apples, a fruit generally low in histamine. In addition, it often includes ingredients such as sugar and spices, such as cinnamon, which are also not recognized as high in histamine, nor known to liberate histamine or inhibit its breakdown.
However, during the process of cooking the apples and concentrating the fruit to apple butter, there could potentially be an increase in histamine if this process is prolonged, as histamine can develop in foods over time and under certain conditions. This is more commonly an issue in fermented foods and those left at room temperature for extended periods, rather than fruits cooked into a form like apple butter, but it might still be a consideration depending on the specific production methods.
On the flip side, there's not significant evidence to suggest apple butter, or its main ingredient apples, would lower histamine levels. While certain foods, such as fresh fruits and vegetables, lean meats, and some grains and legumes are said to support healthy histamine levels, apples specifically haven't been cited in the research.
Thus, on balance, while apple butter doesn't appear to contain or release high levels of histamine, it may not necessarily lower them either. It seems the impact on histamine from consuming apple butter would likely be minimal, unless the individual has a particular sensitivity or intolerance to any of its individual components.
References:
1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196.
2. Schink, Martin, et al. "Histamine and tyramine degradation ability of cheese ripening bacterial cultures." Food microbiology 77 (2019): 21-27.
3. ENZYMATIC PRODUCTION AND EMISSION OF AROMA COMPOUNDS FROM APPLE JUICE. ERNEST GALLENBERG, DAVID MATTHEWS, and RALF G. BERGER. ACS Symposium Series, Vol. 244, Chapter 19, pp 277–295.