Antelope Meat Histamine Information

Antelope meat, similar to other forms of wild game, is known to be lean and relatively low in fat content. The specific impact of antelope meat on histamine levels is not extensively documented in academic or health literature, however, it is essential to consider the general impacts of meat consumption on histamine levels. Freshness is a key factor in the histamine content of meat, as enzymatic activities taking place immediately after the animal's death can lead to histamine development. In other words, older meat products can contain higher histamine levels. Therefore, if antelope meat is refrigerated promptly and consumed fresh, it is less likely to raise histamine levels, unlike smoked or canned meat products, which are known for their higher histamine content. It's also important to consider the cooking method. Cooking antelope meat using certain products, like tomato-based sauces, vinegars, or marinades containing yeast or alcohol, may increase the overall histamine content of the meal, given that these ingredients are known to have high histamine levels or can act as histamine liberators. As yet, there is no research suggesting that antelope meat has properties to lower histamine or delay its breakdown. However, including foods such as fresh fruits (aside from strawberries, plums, citrus fruits, pineapple, kiwi which are known histamine liberators), fresh vegetables, and whole grains in the meal can aid in balancing the histamine level as these foods are known to have a low histamine content. Please note, individual histamine tolerance can really vary and this may also influence how antelope meat is tolerated. As this product (antelope meat) and its specific relationship with histamine levels have not been extensively studied and reported in the available literature, more specific details remain elusive at this time. Hence, there's a need for more scientific studies in this area. Reference: 1. Maintz, L., & Novak, N. (2007, May). Histamine and histamine intolerance. Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/ 2. Kuehnelt, L., Serrano, R., Ljungberg, D., & Galan, I. (2014). Fresh meat and further processing characteristics of ham muscles from elk in comparison to pork. Meat Science, 1-7. Link: https://www.sciencedirect.com/science/article/pii/S0309174014003388 3. Schnaiter, M., Sperner-Unterweger, B., Hinterhuber, H., & Fuchs, D. (2017). Psychiatry implications of histamine dysregulation. Link: https://www.tandfonline.com/doi/full/10.1080/1028415X.2017.1393550 P.S. It is always advised that individuals with histamine intolerance or other related conditions consult with a healthcare professional or a registered dietitian before making any significant dietary changes.