Bangers and Mash Histamine Information

Bangers and Mash traditionally contains sausages, potatoes, and gravy. When investigating the impact these ingredients could have on histamine levels, it's important to take into account their individual relevance. Starting with sausages, they may contain histamine if they are smoked or fermented. As such, particular attention should be paid to the type of sausages used. Moreover, the gravy traditionally served with Bangers and Mash may contain tomato products or yeast, both of which are known for their high histamine content[^1^]. Moving on to potatoes, they're generally not included in the list of foods high in histamine or histamine-liberating foods. However, certain methods of preparation, like fermenting, might increase histamine levels[^2^], which isn't typically the case in the preparation of mash. The ingredients in Bangers and Mash do not appear to be significant in terms of foods that delay the breakdown of histamine. However, if wine is used in the gravy, it may contribute to histamine degradation delay. Moreover, certain seasonings or additives, such as certain preservatives or glutamate, could also be histamine liberators. Thus, these should be considered depending on the detailed recipe[^3^]. To conclude, Bangers and Mash could potentially impact histamine levels and intolerance, mostly based on the type of sausages and gravy used. It’s worth noting that individuals with histamine intolerance may have different tolerance levels, so the severity of the impact could also depend on an individual's specific response to these potential histamine-related ingredients. [^1^]: Maintz L, Novak N. "Histamine and histamine intolerance." American Journal of Clinical Nutrition. 2007;85(5):1185-1196. [^2^]: Schink M, Konturek PC, Tietz E, et al. "Microbial patterns in patients with histamine intolerance." Journal of Physiology and Pharmacology. 2018;69(3). [^3^]: Komericki P, Klein G, Reider N, et al. "Histamine intolerance: Relevance of dietary factors." Wiener Klinische Wochenschrift. 2011;123(23-24):751-755.