Churros Histamine Information

Churros, a popular dessert originating from Spain, are principally made from water, flour, and salt, before being deep-fried and sprinkled with sugar. These ingredients do not appear to have high histamine content inherently or be significant histamine liberators based on available research. An important caveat is the oil used for frying. If the same oil is used repeatedly for frying different food items, such as fish or invertebrate seafood, it could potentially introduce traces of histamine into the churros. The potential impact on histamine levels in this scenario, however, appears to be largely anecdotal without concrete scientific evidence. Moreover, it is worth noting that sugar, a key ingredient in churros, does not on its own contribute to histamine levels, but there is some research suggesting a link between high sugar intake and inflammation, which could potentially exacerbate symptoms in individuals with histamine intolerance. In addition to this, churros are sometimes served with chocolate. The impact of cocoa on histamine levels is somewhat complex. While cocoa itself does not contain high levels of histamine, it has been identified as a potential histamine liberator and thus could enhance the release of histamine. The final product’s impact on histamine levels cannot be precisely determined without specific research into the histamine content of churros. There is currently no sufficient research or concrete evidence that directly links the consumption of churros to changes in histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Vallianou, N., Stratigou, T., & Tsagarakis, S. (2019). Histamine Intolerance: The Current State of the Art. Biomolecules, 9(8), 362.