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Natural Flavour and Gut Health
Natural flavour is a common food additive used to enhance taste in a wide range of products. Its exact composition varies, as it can be derived from many plant or animal sources. For people with gut sensitivities, natural flavour can present challenges due to potential FODMAPs, histamine issues, and hidden allergens.
- Natural flavour may contain high or low FODMAP ingredients depending on the source
- Can be high in histamine, act as a histamine liberator, or block DAO
- May include hidden allergens such as nuts, shellfish, milk, soy, or gluten
- Zero fiber content; does not contribute to gut motility
- Source is often unclear—animal or plant derived
- May contain sugars, alcohol, or other additives affecting gut tolerance
Natural Flavour and FODMAP Content
The FODMAP content of natural flavour is highly variable. It may include ingredients such as fructose, lactose, fructans, galacto-oligosaccharides (GOS), mannitol, or sorbitol, all of which can trigger symptoms in people with IBS or FODMAP intolerance. Because the exact composition is rarely disclosed, those following a low-FODMAP diet should approach products containing natural flavour with caution.
| FODMAPs | Level | Portion Guidance |
|---|---|---|
|
Monosaccharides (Fructose)
|
Moderate | — |
|
Disaccharides (Lactose)
|
Moderate | — |
|
Fructooligosaccharides (Fructans)
|
Moderate | — |
|
Galactooligosaccharides (GOS)
|
Moderate | — |
|
Polyols (Mannitol)
|
Moderate | — |
|
Polyols (Sorbitol)
|
Moderate | — |
Histamine and Biogenic Amines in Natural Flavour
Natural flavour can be problematic for those with histamine intolerance. It may contain histamine or other biogenic amines, act as a histamine liberator, or even block the DAO enzyme needed for histamine breakdown. This can lead to symptoms such as headaches, hives, or digestive upset in sensitive individuals.
| Histamine & Related | Level | Portion Guidance |
|---|---|---|
|
Histamine Level
|
Moderate | — |
|
Other Biogenic Amines
|
Moderate | — |
|
Histamine Liberator
|
Moderate | — |
|
DAO Blocker
|
Moderate | — |
Hidden Allergens in Natural Flavour
Natural flavour can be derived from a wide variety of sources, including nuts, shellfish, milk, soy, gluten-containing grains, and more. This makes it a potential hidden source of allergens. People with food allergies or celiac disease should be cautious, as labels rarely specify the exact origin of the flavouring.
Details
- Use caution Wheat / Spelt
- Use caution Rye
- Use caution Barley
- Use caution Oats
Details
- Use caution Crabs
- Use caution Prawns
- Use caution Shrimp
- Use caution Lobsters
- Use caution Crayfish
Details
- Use caution Almonds
- Use caution Brazil Nuts
- Use caution Cashews
- Use caution Hazelnuts
- Use caution Macadamia Nuts
- Use caution Pecans
- Use caution Pistachios
- Use caution Walnuts
Details
- Use caution Clams
- Use caution Mussels
- Use caution Octopus
- Use caution Oysters
- Use caution Snails
- Use caution Squid
Fiber Content in Natural Flavour
Natural flavour contains no dietary fiber, neither soluble nor insoluble. It does not contribute to gut motility or support beneficial gut bacteria. Its impact on the gut is therefore unrelated to fiber, but rather to its chemical composition and potential for triggering sensitivities.
Source and Processing of Natural Flavour
The term 'natural flavour' covers a broad range of substances extracted from plant or animal materials. Processing methods may involve solvents, carriers, or additives like alcohol, sugars, or gluten. The lack of transparency about these processes can make it difficult for sensitive individuals to assess their risk.
Digestive Tolerance and Sensitivity
Some people experience digestive symptoms such as bloating, cramps, or diarrhea after consuming products with natural flavour. This may be due to FODMAPs, amines, or hidden allergens. Because the ingredient is highly processed and variable, individual tolerance can differ widely.