Egg white
Egg whites are low in histamine, but they're a documented histamine liberator — cooking them thoroughly makes a meaningful difference in tolerability.
Egg whites are low in histamine themselves, but particularly when raw or undercooked they're known to have histamine-liberating properties that can trigger reactions in some sensitive people.
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Raw whites are the main consideration — egg whites in their raw or undercooked state may prompt histamine-like responses; this is a well-documented observation in the histamine intolerance literature, though the precise mechanism is not fully established
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Cooking helps significantly — fully cooked egg whites (where the white is completely set and opaque) are generally much better tolerated than raw or runny whites
If egg whites are part of your diet, making sure they're fully cooked through is one of the simplest ways to reduce the potential impact.
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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)