French Onion Soup Histamine Information

French Onion Soup, a popular warmer, contains ingredients like onions, beef broth, cheese, and other seasoning elements. The impact on histamine level depends on these ingredients. Onions, predominantly used in the soup, contain quercetin, a bioflavonoid with antihistamine properties. Quercetin stabilizes the release of histamines and helps manage its levels(1). The soup uses beef broth as a base, which usually does not affect histamine unless it has been stored or fermented for long periods - a process that may increase histamine levels(2). Therefore, using fresh broth may not significantly impact the histamine level. Cheese can be of concern for histamine as aged and fermented cheeses are reported to contain higher histamine levels(3). The choice of cheese in French Onion Soup usually varies. If an aged or fermented cheese is used, it may increase the histamine level. Some versions of the soup may use Swiss cheese, which has a lower histamine level than certain other cheeses(4). While most ingredients of French Onion Soup might lean towards increasing histamine levels, various person-specific factors such as intolerance levels, ingredient quality, and amount consumed also play a role. Yet, for a concrete take on this meal's histamine impact, more detailed research is required, since the current scientific consensus is unavailable. Hence, this product has not been researched well enough to publish any concrete information, our team is working hard on this. Data will be available soon. References: (1)Mlcek, J et al. (2016). “Quercetin and Its Anti-Allergic Immune Response.” Molecules (Basel, Switzerland) vol. 21,5 623. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273625/ (2) Maintz, Laura, and Natalija Novak. 2007. "Histamine and Histamine Intolerance." The American Journal of Clinical Nutrition. https://academic.oup.com/ajcn/article/85/5/1185/4633007 (3) Vlieg-Boerstra B.J., et al. (2005), Histamine Content of Cheese. Allergy, 60: 1492-1495. https://onlinelibrary.wiley.com/doi/10.1111/j.1398-9995.2005.00834.x (4) Maintz L, Novak N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition. https://ajcn.nutrition.org/content/85/5/1185.full