Histamine Tracker
Bread
Plain fresh bread is generally low in histamine, but aged or sourdough varieties can be more problematic.
Fresh bread on its own tends to be well-tolerated — the concern comes from what's in it or how it's made.
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Sourdough and fermented breads — the fermentation process that gives sourdough its tang also builds up histamine, making it harder to tolerate than standard sandwich bread
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Gluten sensitivity overlap — some people sensitive to histamine also react to gluten, so it can be tricky to tell which ingredient is causing a reaction
Fresh, simply made bread from a bakery or home kitchen tends to be the easiest option.
Track your reactions to bread in Histamine Tracker. Log meals and symptoms to spot the patterns that matter for your body.
For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)