Mayonnaise
Mayonnaise: low in histamine and gluten. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)Low
Mayonnaise is oil, egg yolk and vinegar. The yolk is the only protein and it is raw, which is why homemade mayonnaise is a keep-cold-and-eat-soon food - amines build in it the way they build in any raw protein left warm.
Sources· 1
- SIGHI — Swiss Interest Group Histamine Intolerance, food-compatibility list, for the entry, its rating and its letters
- GlutenPossible
Mayonnaise is egg, oil and an acid, and none of the three carries gluten. The acid is where a risk could hide - malt vinegar in a British-style recipe - and some flavoured or reduced-fat versions thicken with modified starch that may be wheat. Plain mayonnaise is almost always clear.
Sources· 2
- Regulation (EU) No 1169/2011, Annex II
- Commission Implementing Regulation (EU) No 828/2014 (gluten-free at or below 20 mg/kg)
- TyramineNone
- SalicylateNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
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Frequently asked questions
Which intolerances does mayonnaise affect?
Mayonnaise is notable for histamine and gluten. Clear on tyramine, salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel and oxalates.
Does mayonnaise contain histamine?
Mayonnaise contains only low levels of histamine. Mayonnaise is oil, egg yolk and vinegar. The yolk is the only protein and it is raw, which is why homemade mayonnaise is a keep-cold-and-eat-soon food - amines build in it the way they build in any raw protein left warm.
Does mayonnaise contain gluten?
Mayonnaise contains only low levels of gluten. Mayonnaise is egg, oil and an acid, and none of the three carries gluten. The acid is where a risk could hide - malt vinegar in a British-style recipe - and some flavoured or reduced-fat versions thicken with modified starch that may be wheat. Plain mayonnaise is almost always clear. Amounts vary by brand and recipe, so always check the label of the exact product.
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