Ube Ice Cream Histamine Information

Ube Ice Cream is a popular dessert made from purple yam (Ube), milk, sugar, and often other flavorings such as vanilla. This particular treat does not fall directly within any of the high histamine foods, histamine liberators, or substances that delay histamine breakdown based on your provided list. However, it's important to note that individual ingredients used in its preparation could have an impact on histamine levels. Sugar, a primary ingredient in ice cream, does not directly contain histamine or stimulate its release, but some evidence suggests that high sugar consumption may have an indirect impact on histamine levels through its involvement in inflammation and immune response mechanisms. It's not clear, though, whether enough sugar remains in the final product to significantly impact histamine levels (1). Another key ingredient, milk (most likely cow's milk in the context of ice cream), is generally low in histamine content. However, if the Ube ice cream is made with fermented dairy products such as yogurt, it could contain higher histamine levels (2). Moving onto the main ingredient, Ube, currently there's no concrete scientific data available that directly associates purple yam consumption with histamine levels. Lastly, Vanilla, if used as a flavoring, also does not contain histamine, nor is it a known histamine liberator. In conclusion, while it's highly unlikely that ube ice cream has a significant impact on histamine levels, as the ingredients generally used are not high in histamines, liberators, or inhibitors, it's also important to remember the individual's specific histamine sensitivity or intolerance could still influence the body's response. This product has not been researched well enough to publish any specific associations with hisamine levels, our team is working hard on this. Data will be available soon. References: 1. Raveendra Krishna, V. (2015). Sugar and immune system. Journal of Applied Pharmaceutical Science, 5, 123–127. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196.