Bagoong (Fermented Fish) Histamine Information

Bagoong (Fermented Fish) is usually a high histamine food due to the nature of its fermentation process. Histamine, a bioactive or "vasoactive" amine, is formed in food by bacterial enzymes during storage and fermentation. In particular, fermented foods, such as Bagoong, often contain high levels of histamine. Additionally, certain fish species could be more susceptible to histamine production, where the longer the fermentation process, the higher the likelihood of elevated histamine levels. Adding to this, factors such as fish freshness and hygiene practices during the bagoong preparation process can further exacerbate these histamine levels. In terms of foods acting as histamine liberators, evidence is currently based mostly on anecdotal reports. As such, it might not be conclusive whether the ingredients in Bagoong directly promote the body's release of histamine. However, in some individuals, the consumption of Bagoong may trigger symptoms that resemble histamine intolerance. Also, please note that there isn't currently any scientifically proven information specific to Bagoong's ability to lower histamine levels. In general, foods rich in vitamin B6 and vitamin C can aid in the breakdown of histamine, but those aren't typically associated with Bagoong. This information is subject to change as more research is done on the impact of Bagoong on histamine levels. References: 1. Maintz, L., & Novak, N. (2007). Histamine and Histamine Intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Ali, A., Hossain, M., Lee, Y., & Choi, J. (2014). Effect of Fermentation Periods on the Production of Bagoong Terong from Silver Jewfish. APCBEE Procedia, 8, 229-234. 3. Silla Santos, M. H. (1996). Biogenic Amines: Their Importance in Foods. International Journal of Food Microbiology, 29(2–3), 213-231.