Rotini Pasta Histamine Information

Rotini pasta, as a wheat-based product, does not inherently contain high levels of histamine nor does it directly stimulate histamine release (liberation). Hence, it does not pose a direct risk as a histamine elevation agent. However, context around preparation and consumption might alter the overall impact on histamine levels. For instance, toppings, sauces or other additives combined with the pasta can have high histamine contents or could act as histamine liberators. Note that commonly used ingredients in pasta dishes, such as tomatoes (in tomato sauce) and mushrooms, are high in histamine, while other potential components like cheese or smoked meat (used as toppings) are histamine liberators. Additionally, the effects of side dishes or drinks consumed with the pasta should also be considered. As listed, red wine, French champagne, and some cheese types could add to the histamine load if consumed together with the Rotini. Conversely, it may be of interest to highlight that enzymes called diamine oxidases (DAOs) can potentially decrease histamine levels. These enzymes are found in some foods like olive oil, which is a common ingredient in pasta dishes. DAOs in these ingredients can help neutralize some of the histamine and regulate histamine levels in the body. Ingredients or accompanying food items containing pineapple and papaya which delay the breakdown of histamine also should be limited, though these are less likely to be included in typical pasta dishes. In conclusion, eating Rotini pasta alone does not directly impact histamine levels. The consideration lies more with the accompanying ingredients, sauces, and side dishes. Identifying and managing these factors allows one to benefit from pasta meals without significantly raising histamine. References: 1. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., et. al. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26, 72-79. 3. Izquierdo-Casas, J., Comas-Basté, O., Latorre-Moratalla, M.L., Lorente-Gascón, M., Duelo, A., Soler-Singla, L., Vidal-Carou, M.C. (2018). Diamine Oxidase supplementation improves symptoms in patients with histamine intolerance. Food Science and Technology, 59, 176-180.