Barramundi Histamine Information

Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.

Additional Informations

Barramundi, often colloquially referred to as Asian Seabass, is a popular fish variety found in both wild and farmed forms. To assess its impact on histamine level, we need to consider its potential histamine content, ability to delay the breakdown of histamine, and its status as a histamine liberator. Barramundi is characterized by a moderate histamine content similar to other fish of its family, although not as high as smoked or canned fish varieties which are known to have a notably high histamine level. Thus, consuming Barramundi may lead to a rise in histamine levels, though not as pronounced as it might happen with more histamine rich fish products. Barramundi does not appear to pose a significant risk as a histamine liberator or a substance that delays histamine breakdown. Literatures do not specifically mention Barramundi as a foodstuff which promotes histamine release or inhibits its metabolization within the body. On the other hand, several components present in Barramundi including Omega-3 fatty acids and anti-inflammatory compounds have been found to potentially lower histamine. Omega-3 fatty acids particularly play a key role in managing inflammatory responses that can be triggered by histamines. However, it is important to note that individual histamine reactions can greatly vary, and these general findings may not hold for all cases. High-histamine responses can depend on factors like preparation techniques, freshness, and the individual's histamine tolerance level. Given the available knowledge on Barramundi and its relation to histamine, it appears that while it may contribute to an increase in histamine levels due to its inherent histamine content, its risk as a histamine liberator or a hindrance in histamine breakdown seems minimal. Moreover, the presence of Omega-3s and other anti-inflammatory agents may aid in counteracting some histamine effects. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Thien, F. C. K., Leung, R., Baldo, B. A., Weiner, J. A., Plomley, R., & Czarny, D. (1996). Asthma and anaphylaxis induced by royal jelly. Clinical & Experimental Allergy, 26(2), 216–222. 3. Scombroid Fish Poisoning: Flying Fish, Barracuda, and Others. (2001). In Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection (pp. 975–987). CRC Press. 4. Wall, R., Ross, R. P., Fitzgerald, G. F., & Stanton, C. (2010). Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews, 68(5), 280–289.