Bagel Chips 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
Bagel chips, a popular snack food, generally consist of basic ingredients such as wheat flour, vegetable oil, salt, sugar, and yeast. None of these ingredients are high in histamine content, nor do they appear on the histamine liberators list. Hence, typically, consuming bagel chips would not significantly impact the histamine level.
However, factors such as additional flavoring can alter this assessment. For example, bagel chips flavored with cheese might impact histamine levels due to some types of cheeses, particularly hard cheeses or long-ripened ones, known for their high histamine content. Similarly, tomato-flavored bagel chips may contribute to histamine levels due to the histamine content in tomatoes and tomato-based products.
The oil used in preparing the bagel chips can also affect histamine levels. Most oils do not affect histamine levels, but some, like sunflower oil or sesame oil, can cause histamine release in some individuals.
Concerning foods or substances that delay the breakdown of histamine, none of the primary ingredients in bagel chips fall into this category. However, if the chips are consumed with substances like alcohol, tea, or energy drinks, the breakdown of histamine might be delayed, leading to an elevation in histamine levels.
It is significant to understand that individual responses to food can vary; thus, a food that does not typically trigger a histamine response could still potentially do so in different individuals due to factors like genetics, intestinal health, and overall diet.
Though bagel chips are not researched well enough to publish concrete information regarding their impact on histamine levels, the combination of their ingredients, preparation, and additional flavoring elements lays the foundation for a comprehensive determination of their potential impact, and our team is working hard to gather more specific data relating to this subject.
References:
- Schnedl WJ, Lackner S, Enko D, Schenk M, Mangge H, Holasek SJ. "Evaluation of Symptoms and Histamine Release after Provocation with Nuts in Suspected Nut-Intolerant Subjects" EN: Nutrients. 2019.
- Roth-Walter F, Adcock IM, Benito-Villalvilla C, Bianchini R, Bjermer L, et al. (2020). "Comparing biologicals and small molecule drug therapies for chronic respiratory diseases: An EAACI Taskforce on Immunopharmacology position paper". Allergy. 75.
- Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196.
- Botelho F. 2019, "Histamine, histamine receptors and antihistamines: new concepts". Anais Brasileiros de Dermatologia. 2010.
- Lackner S, Malcher V, Enko D, Mangge H, Holasek S, Schnedl WJ. "Histamine-reduced Diet and Increase of Serum Diamine Oxidase Correlating to Diet Compliance in Histamine Intolerance" EURASIAN: European Annals of Allergy and Clinical Immunology. 2019.