Tacos Histamine Information

Tacos, a widely enjoyed dish, typically consist of a tortilla filled with varying components such as meats, beans, cheese, and vegetables (bear in mind, the ingredients can significantly vary). Each ingredient's role and impact on histamine levels are considered individually. Starting with tortillas, usually made from corn or wheat, possess minimal histamine and are not generally known to trigger histamine release. However, if gluten sensitivity is present, wheat tortillas can indirectly influence histamine levels due to an immune response. The meat fillings like beef, chicken, or fish can potentially raise histamine levels. This largely depends on freshness, as histamine levels rise in protein-rich foods over time, especially in fish. Moreover, processed meats (common in fast food tacos) almost always contain higher levels of histamine. Cheese, especially long-ripened or hard varieties, are high in histamine. As for beans, no solid research links them to histamine content or liberation, though canned or pre-processed beans might carry higher levels due to processing methods or additives. Vegetables used in tacos like lettuce, onions, or cilantro generally have low histamine content. However, tomatoes - a common ingredient - are known to contain histamine and can potentially increase levels, particularly when used as a concentrated sauce. Most tacos contain spices such as cumin, chili powder, and garlic which are not noted for substantial histamine content or liberation. Lastly, additives or preservatives found in fast food or pre-packaged tacos could potentially be histamine liberators, including ingredients such as glutamates and gelatine. The combination of these elements suggests that while not inherently high in histamine, tacos’ histamine content can vary greatly depending on the choice and freshness of ingredients, and importantly, the additives used in prepackaged or fast food options. That said, histamine intolerance varies from individual to individual, and individual tolerance should be considered when consuming tacos or any other food. References: - Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185 - Schnedl WJ, Lackner S, Enko D, Schenk M, Mangge H, Forster F. Evaluation of symptoms and symptom combinations in histamine intolerance. Intest Res. 2019;17(3):427-433. doi:10.5217/ir.2019.00052 - Caughey GH, Leidig F, Viro NF, Nadel JA. Substance P and vasoactive intestinal peptide degradation by mast cell tryptase and chymase. J Pharmacol Exp Ther. 1988;244(1):133-137.