Asado Histamine Information

Asado is a traditional South American grilled meat, often beef. It is typically prepared over slow-grilled charcoal, and it isn't usually spiced heavily. Other ingredients used could include sausages, pork ribs, and occasionally, chicken or even vegetables. Preliminary online research does not necessarily show a direct correlation between consuming Asado and an increase in histamine levels. However, when relating the ingredients and preparation methods of Asado to well-documented high histamine foods, some connections can be made. Some cuts of beef, particularly those refrigerated or preserved for an extended period, may have higher histamine levels due to bacterial action which increases histamine during storage (1). In the compound list of high-histamine food, smoked meat, such as ham and salami, have been noted. Being close to these, any smoked or preserved meat in an Asado could potentially contribute to raising histamine levels. The same can be said about offal (such as kidney, liver, etc.) and any fermented or aged products in the preparation (1). If the Asado is served with a tomato-based salsa or ketchup, these products are known to have high histamine content. As for histamine liberators, some sauces or marinades that may be used in Asado, especially those containing vinegar or citrus fruits, could potentially encourage the release of histamine in the body (2). Certain accompaniments often served with Asado, like wine (particularly red) and alcohol in general, may also impact histamine levels due to their content and their properties to inhibit its breakdown (3). For the specifics of foods that may lower histamine, the information was unfortunately not well researched enough to provide a decisive answer. In conclusion, eating Asado might affect histamine levels based on its preparation and side dishes chosen. However, no concrete or direct studies link Asado consumption itself to increased histamine levels. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196 (2) Joneja, Janice M, and John M. Hardie. "Dietary Management of Food Allergen Avoidance." In Bioactive Food as Dietary Interventions for Food Allergies, pp. 291-300. Academic Press, 2013 (3) Wantke, F., Götz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 14(1), 27-32.