Apricot Jam Histamine Information
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
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
Apricot jam, a widely consumed food product, generally contains apricots, sugar, pectin, and sometimes additional flavors. Based on the listed ingredients, apricot jam seems not to directly influence histamine levels significantly.
Apricots themselves do not appear on lists for high histamine or histamine liberating foods. They are, in general, considered safe for those with histamine intolerance. However, individual reactions can vary, and everyone's tolerance level may be different.
Sugar, another primary ingredient, also doesn't notably influence histamine levels and is generally well tolerated by individuals with histamine intolerance. However, excessive sugar consumption can potentially affect overall gut health, which could indirectly impact histamine levels over time.
Pectin, utilized as a gelling agent in jams, likewise doesn't have direct links to high histamine levels or histamine releasing effects.
Although apricot jam seems unlikely to significantly affect histamine levels, the process of making jam involves heating, which can potentially raise histamine levels, especially if the food is stored for a prolonged period before consumption.
Therefore, while apricot jam itself is not typically considered a high histamine food or histamine liberator, this could vary based on the preparation and storage methods, and individual reactions to the ingredients.
Further information specific to apricot jam's impact on histamine levels is limited, indicating a need for more dedicated research.
References:
1. Histamine Intolerance Food List, Swiss Interest Group Histamine Intolerance (SIGHI), http://www.histaminintoleranz.ch.
2. Histamine and Histamine Intolerance, The American Journal of Clinical Nutrition, 2007, https://www.ncbi.nlm.nih.gov.
3. FAQs about Histamine Intolerance, German Society for Nutrition e. V., https://www.dge.de.
4. Histamine in fermented and matured foods, Polish Journal of Food and Nutrition Sciences, 2008, http://journal.pan.olsztyn.pl.
5. Impact of dietary sugars and bacterial fermentation on gut permeability and gut-derived inflammatory markers, Frontiers in Immunology, 2019, https://www.ncbi.nlm.nih.gov.