Sweetened Condensed Milk Histamine Information

Sweetened condensed milk, a dairy product, often serves as an ingredient in various desserts and beverages. The potential impact of sweetened condensed milk on histamine levels largely depends on the total histamine content of this product, its ability to liberate histamine, or its potential to hinder histamine breakdown. Condensed milk is primarily made from cow's milk, which has been linked to histamine release. Some studies, for instance, indicate that bovine milk can increase histamine levels, as it reportedly contains a certain bioactive peptide, casomorphin, which can release histamine in the body ("Milk Peptides Increase Histamines," International Milk Genomics Consortium, 2016). However, it's also important to consider the amount and type of processing involved in producing sweetened condensed milk which typically entails heating, reducing the water content, and adding sugar. These processing can potentially alter the histamine content of the product (Brink et al, 1990). While there are no specific studies available that directly link sweetened condensed milk to increased histamine levels or histamine release, it's reasonable to exercise caution based on the fact that cow's milk, the primary ingredient in condensed milk, has this potential. Likewise, condensed milk, containing added sugar, may increase inflammation, which in turn could potentially boost histamine levels (Zhang et al, 2018). As of now, no evidence suggests that sweetened condensed milk has properties that may inhibit histamine breakdown, unlike certain foods such as pineapple and papaya (Maintz and Novak, 2007). In summary, while there's indirect evidence suggesting that sweetened condensed milk, due to its primary ingredient cow's milk, could possibly increase histamine levels, further specific research is needed to confirm this. References: 1. "Milk Peptides Increase Histamines”. International Milk Genomics Consortium. 2016. Web. 2. Brink, B., Damink, C., Joosten, H., Huis in 't Veld, J. "Occurrence and Formation of Biologically Active Amines in Foods," International Journal of Food Microbiology, 1990. Web. 3. Zhang, R., et al. "Role of High Sugar Intake in Insulin Resistance and Inflammation". Journal of Food and Nutrition Research. 2018. Web. 4. Maintz, L., & Novak, N. "Histamine and histamine intolerance." The American journal of clinical nutrition, 2007. Web.