Greek Salad Histamine Information

Greek salad, a staple of the healthy Mediterranean diet, combines a number of ingredients, some of which may interact with histamine in the body. This popular dish often includes mixed salad leaves, tomatoes, cucumbers, onions, olives, and feta cheese, tossed with olive oil, vinegar, and various herbs. Let's examine how the individual ingredients may influence histamine levels: 1. Mixed Salad Leaves: The majority of lettuce varieties have not been specifically linked to raising histamine levels or triggering histamine release in the literature. 2. Tomatoes: Tomatoes are known to contain high levels of histamine, which could potentially affect individuals with histamine sensitivity. Tomatoes also have the potential to be histamine liberators (1). 3. Cucumbers: There's generally low histamine content in cucumbers, making them safe for those watching their histamine intake. 4. Onions: Onions are low in histamine and might even possess histamine-lowering properties due to their high quercetin content, a flavonoid with antihistamine properties (2). 5. Olives: There's limited research on olives as a source of dietary histamine. However, matured and fermented olives may contain higher histamine levels due to the fermentation process. 6. Feta Cheese: Generally, young, fresh cheeses like feta contain lower levels of histamine when compared to older, matured cheeses (3). 7. Olive Oil: There's no significant data suggesting that olive oil leads to increases in histamine levels. 8. Vinegar: Vinegar and fermented foods, which can include certain dressings, have been identified as high in histamine (4). It's important to note that everyone's body reacts differently to histamine and foods known as histamine liberators. While Greek Salad can be a healthy part of the diet for many, individuals with histamine intolerance might need to modify the recipe or avoid it altogether. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kawai, M., Hirano, T., Higa, S., Arimitsu, J., Maruta, M., Kuwahara, Y., ... & Fujii, H. (2007). Flavonoids and related compounds as anti-allergic substances. Allergology international, 56(2), 113-123. 3. Joosten, H. M., & Northolt, M. D. (1987). Conditions allowing histamine accumulation in cheese. Netherlands Milk and Dairy Journal, 41(1), 25-42. 4. Sattler, J., Hafner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365.