Pasta
Plain pasta is low in histamine, though its gluten content may be relevant for those with overlapping sensitivities.
Traditional pasta is made from durum wheat and water — no fermentation, no aging, so histamine doesn't build up during production.
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Gluten is worth knowing about — pasta itself doesn't raise histamine, and many people with histamine intolerance also report difficulty with gluten, so it's something some people find worth paying attention to
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Sauces often matter more — plain cooked pasta is easy to handle, but common pasta sauces like tomato, wine-based, or aged-cheese sauces tend to be much higher in histamine
Gluten-free pasta alternatives (rice, corn, or chickpea-based) offer a similar experience if gluten is also a concern.
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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)