Breadcrumbs
Other names Chapelure, Bread crumbs
Breadcrumbs: high in gluten; moderate in FODMAPs and oligosaccharides; low in lactose, histamine, fructose, sucrose, tyramine, nickel and oxalates. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- GlutenContains
Breadcrumbs are bread, dried and ground, so they carry whatever the bread carried. They are the classic hidden source - a coating, a binder in meatballs, a topping on a gratin.
Sources· 1
- Regulation (EU) No 1169/2011, Annex II, the fourteen allergens requiring declaration
- FODMAPsModerate
Breadcrumbs are concentrated bread, but they are used as a coating rather than as a food - a thin layer on a cutlet is a fraction of a slice. The dose is smaller than the concentration suggests, which is why this sits at moderate and stuffing does not. This food is not among the 55 grain products behind the per-portion FODMAP figures, so its level is a placing and not a measurement.
Sources· 3
- Tuck C et al., J Hum Nutr Diet 31 (2018), FODMAP content of common plant-based and processed foods
- Biesiekierski J et al., J Hum Nutr Diet 24 (2011) 154-176, fructans and galacto-oligosaccharides per portion as eaten
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- OligosaccharidesFODMAPsModerate
Same reason as the FODMAP level: bread fructans, dried and ground. The dose is what saves it - a coating is a fraction of a slice - but the concentration per gram is higher than the bread it came from.
- LactoseFODMAPsLow
Breadcrumbs carry whatever the bread carried, and enriched breads - brioche, milk bread, most burger buns - are made with milk. Panko is the exception worth knowing: it is made from a crustless white bread that is usually dairy-free.
Sources· 3
- Regulation (EU) No 1169/2011, Annex II, which requires milk to be declared as an allergen
- USDA FoodData Central
- Schweizer Nährwertdatenbank v6.3 (2021), Bundesamt für Lebensmittelsicherheit, consulted as a third lactose reading
- Histamine (+liberators / DAO inhibitors)Low
Breadcrumbs are low because they are dried bread, and drying stops the yeast. Baking and drying are the two processes that end the amine question rather than starting it - heat kills the bacteria and dryness stops the rest. A sourdough proved for two days is the counter-example.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list, for the entry, its rating and its letters
- FructoseFODMAPsLow
Breadcrumbs are dried bread, and bread carries a little fructose from the dough - most of which the yeast ate before baking.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- SucroseLow
Breadcrumbs are dried bread, and bread dough carries a little sugar that the yeast mostly ate before baking. Sweet breads and brioche crumbs are a different matter.
Sources· 1
- USDA FoodData Central, the national nutrient database, queried for the sugar profile
- TyramineLow
Breadcrumbs are dried bread, and the yeast stopped when it was baked. Tyramine needs three things - protein, bacteria and time - and a cooked or dried product has had the second removed and the third stopped.
Sources· 1
- Sen N.P., Journal of Food Science 34 (1969) 22-26, per-food tyramine content
- NickelLow
Breadcrumbs are dried bread ground down - refined flour, mostly, with the water taken out. Drying concentrates, but refined flour had little to concentrate.
Sources· 1
- Cabrera-Vique C. et al., Sci Total Environ 409 (2011) 1584-1588, nickel in convenience and fast foods and its dialysable fraction
- OxalatesLow
Breadcrumbs are dried bread from refined flour - the bran and germ that carry the oxalate were milled out before the loaf, and drying changes nothing more. As a coating or a binder, the serving is a spoonful of crumbs.
Sources· 1
- Noonan S.C. & Savage G.P., Asia Pac J Clin Nutr 8:1 (1999) 64-74, oxalate content of foods and its effect on humans
- SorbitolFODMAPsNone
- SalicylateNone
Intolerance levels are based on our documented scientific sources. See sources →
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Frequently asked questions
Which intolerances does Breadcrumbs affect?
Breadcrumbs is notable for gluten, FODMAPs, oligosaccharides, lactose, histamine, fructose, sucrose, tyramine, nickel and oxalates. Clear on sorbitol and salicylate.
Does Breadcrumbs contain gluten?
Yes — Breadcrumbs is high in gluten. Breadcrumbs are bread, dried and ground, so they carry whatever the bread carried. They are the classic hidden source - a coating, a binder in meatballs, a topping on a gratin.
Does Breadcrumbs contain FODMAPs?
Breadcrumbs contains moderate levels of FODMAPs. Breadcrumbs are concentrated bread, but they are used as a coating rather than as a food - a thin layer on a cutlet is a fraction of a slice. The dose is smaller than the concentration suggests, which is why this sits at moderate and stuffing does not. This food is not among the 55 grain products behind the per-portion FODMAP figures, so its level is a placing and not a measurement.
Does Breadcrumbs contain oligosaccharides?
Breadcrumbs contains moderate levels of oligosaccharides. Same reason as the FODMAP level: bread fructans, dried and ground. The dose is what saves it - a coating is a fraction of a slice - but the concentration per gram is higher than the bread it came from.
Does Breadcrumbs contain lactose?
Breadcrumbs contains only low levels of lactose. Breadcrumbs carry whatever the bread carried, and enriched breads - brioche, milk bread, most burger buns - are made with milk. Panko is the exception worth knowing: it is made from a crustless white bread that is usually dairy-free. Amounts vary by brand and recipe, so always check the label of the exact product.
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