Arepas Histamine Information
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate 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
Arepas, a staple in the cuisine of Colombia and Venezuela, is primarily composed of cornmeal, water, salt, and sometimes oil. The primary ingredient, cornmeal, has been considered to not be a significant source of histamine. However, it belongs to grains which are generally low in histaminic content but could potentially provoke histamine release in certain individuals who are sensitive to it, depending on their unique biological responses.
Additional ingredients that are often used for fillings in arepas such as cheese, meats, and vegetables can significantly modify its impact on histamine levels. For instance, long-aged cheeses are high in histamine content, while fresh cheeses are reported to contain less histamine. If these cheeses are used as a filling, those with histamine intolerance may experience symptoms of discomfort. Similarly, processed meats are high in histamine, but fresh meat has very low histamine content.
Products made from tomatoes can be also problematic as tomatoes are known to contain moderate amounts of histamine. If added within the arepas or served on the side, this would likely increase the histamine level of the meal.
Depending on the individual's sensitivity and the combination of ingredients used, eating arepas could potentially exacerbate histamine levels.
On the other hand, some ingredients used in arepas might have anti-histaminic properties. There is evidence indicating foods that are rich in vitamin C or Quercetin, a type of flavonoid, can assist the body in breaking down histamine and possibly lower its levels.
However, it's important to note that every person's reaction to foods can be variable, and what may be prevalent in one individual may not be the same for another.
Lastly, this product has not been thoroughly researched in terms of its affect on histamine levels, our team is working hard on better understanding it. Data will be more comprehensive soon.
References:
1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196.
2. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia, 43(5), 498–506.
3. Wantke, F., Götz, M., & Jarisch, R. (1993). Histamine-Free Diet: Treatment of Choice for Histamine-Induced Food Intolerance and Supporting Treatment for Chronical Headaches. Clinical & Experimental Allergy, 23(12), 982–985.