Eggs
Eggs are low in histamine and well tolerated by most — the one nuance is that egg whites can act as a histamine liberator, especially raw.
Most of what matters with eggs comes down to one thing — the yolk and the white behave a little differently.
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The yolk is the easy part — egg yolk is widely considered well tolerated and isn't a histamine concern on its own
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Egg whites are the one nuance — raw or undercooked egg whites are documented to have histamine-liberating properties, meaning they may prompt a histamine-like response in some sensitive people; cooking the white until it's fully set generally helps
Whole eggs cooked until the whites are fully set tend to be the most comfortable preparation.
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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)