Caramel color
Caramel color is low in histamine; SIGHI rates it well tolerated, with a small question mark over one type.
Caramel color is made by heating sugars, and SIGHI, the Swiss list the app follows, rates it well tolerated.
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Simple origin: Browning sugar doesn't create meaningful histamine, and it has no known role in releasing histamine.
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One type flagged: SIGHI wonders whether the sulphite ammonia version (E150d), common in colas, may be a little less well tolerated, though it still rates it well tolerated overall.
If you're sensitive to sulfites, checking labels for E150d is a practical step.
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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)