Abalone Histamine Information

Abalone, a type of marine snail highly valued in many cuisines, particularly in Asia, is not directly listed as a high histamine food. However, based on general knowledge about seafood, they may contain histamine, particularly if they are poorly preserved or stored. Seafood, as a rule, can rapidly accumulate histamine if it is not kept at appropriately cold temperatures. This phenomenon is due to the presence of bacteria that can convert the amino acid histidine, present in many proteins, into histamine. This typically occurs after the animal's death, so fresh seafood and properly kept frozen seafood should have low histamine levels. However, most lists of foods that are high in histamine or that can liberate histamine do not include mollusks like abalone, instead focusing on invertebrates like shrimp and squid, and meat-bearing fish like tuna and mackerel. As abalone is a mollusk, it may have a lesser tendency to accumulate or promote the release of histamine, but further research is required for a definitive answer (1). Specific nutritional content of abalone also doesn't indicate that they are high in histamine or histamine-liberating factors. They are rich in protein, iron, niacin, and riboflavin, and low in fat. None of these elements are known to enhance histamine production or release (2). In conclusion, while abalone has not been specifically identified as a high histamine food, poorly stored or preserved abalone, like any seafood, can potentially contain significant amounts of histamine. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. American Journal of Clinical Nutrition. 2007;85(5):1185-1196. 2. Grienke U, Silke J, Tasdemir D. Bioactive compounds from marine mussels and their effects on human health. Food Chemistry. 2014;142:48-60.