Bacon Bits Histamine Information

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

Bacon Bits, primarily made from pork, often contain additives such as smoke flavor and preservatives like sodium nitrate. With regard to histamine levels, fresh pork is considered to be low in histamine, whereas processed and smoked pork products, like bacon, have the potential to contain higher levels due to the aging and fermenting process which can encourage the growth of bacteria that produce histamine as a byproduct of fermentation. Bacon bits, being a processed meat product, could, therefore, potentially increase histamine levels, particularly in those who are sensitive to histamines. Additionally, given that smoke flavoring is a common ingredient in bacon bits, and smoked meats are listed among high histamine foods, it is likely that this compound may further contribute to an increased histamine response. The preservative sodium nitrate, also found in many bacon products, could potentially act as a histamine liberator. While there is no specific research on sodium nitrate being a direct histamine liberator, its nature as a food additive correlates with the existing information that certain additives can trigger histamine release. However, it's worth noting that the impact of bacon bits on histamine levels could potentially vary greatly depending on the specific brand and their production methods, with some potentially contributing far more than others to elevated histamine levels. This product has not been researched well enough to publish any additional information, our team is working hard on this. Data will be available soon. References: 1. Maintz L, Novak N. "Histamine and histamine intolerance." Am J Clin Nutr. 2007 May;85(5):1185-96. 2. Joneja JM, Carmona-Silva C. "Outcome of a histamine-restricted diet based on chart audit." J Nutr Environ Med. 2001 Dec;11(4):249-262. 3. Reese I, Ballmer-Weber B, et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo J Int. 2017; 26: 72–79.