Kolokithokeftedes Histamine Information

Kolokithokeftedes, a traditional Greek dish primarily composed of zucchini, feta cheese, and other ingredients like dill, mint, and eggs, can potentially affect histamine levels in the body due to some of its ingredients. Zucchini, the primary ingredient of Kolokithokeftedes, is not known to be high in histamine or to promote histamine release and is generally considered safe for people with histamine intolerance. However, feta cheese used in the dish can contain moderate levels of histamine, especially if it's been aged. The longer a cheese is aged, the higher the histamine content (1). Dill and mint, also commonly used in Kolokithokeftedes, do not carry known risks for histamine build-up or release and may even have anti-inflammatory effects (2). Eggs, on the other hand, can be histamine liberators according to some research (3). Considering these factors, consumption of Kolokithokeftedes could lead to an increase in histamine levels for some individuals, particularly those with histamine intolerance. However, the reaction would likely be mild unless the individual is particularly sensitive or consumes the dish in large amounts. As every individual's reaction to histamine is different, it would be ideal to monitor any adverse effects after consumption and reduce intake or modify the recipe if necessary, for instance, by using a fresh cheese with a lower histamine content. Please note that this information is based on the typical ingredients of Kolokithokeftedes, and variations in recipes could affect the dish's impact on histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. 2. Journal of Pharmacology and Experimental Therapeutics October 1, 1999, 291 (1) 314-321 3. Izquierdo-Casas, J., Comas-Baste, O., Latorre-Moratalla, M., Lorente-Gascón, M., Duelo, A., Soler-Singla, L., Vidal-Carou, M.C. (2018). Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia, 46(5), 475-483.