Beef Jerky Histamine Information

Beef jerky, a popular snack, is traditionally made from lean meat that is salted and dried. It's important to remember that production methods and ingredients can vary, potentially impacting histamine levels. Between the ingredients are often included soy sauce and vinegar – both known to have higher histamine content. Vinegar and fermented soy products, as they are matured, contain increased levels of histamine which can potentially elevate the histamine level in the body if consumed excessively. Further additions such as spice blends or flavorings may contain additives or histamine liberators – substances that encourage the body to release histamine. For instance, some jerky seasoning may contain paprika and cayenne pepper – both are known histamine liberators. The same caution applies to the use of preservatives which are found frequently in packaged beef jerky. Certain preservatives can also act as histamine liberators. However, beef, as the main ingredient of beef jerky, has generally been observed to have low histamine content, especially if fresh. It becomes crucial then, to consider the quality and freshness of the meat used. Importantly, not everyone experiences an increased histamine response from consuming these ingredients. Individual reactions can vary greatly and depend on a variety of factors including overall health, gut microbiome balance, and genetic predisposition to histamine intolerance. In the absence of thoroughly researched, product-specific data, assessment of histamine impact would be based on generalized findings relative to its ingredients. As such, consistent, detailed research on specific products may yield more accurate information. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Russell, I. J., & Michalek, J. E. (1983). The effect of preservatives (sulphur dioxide and sodium chloride) on moulds isolated from the New Zealand environment. New Zealand Journal of Agricultural Research, 26(1), 87-94. 3. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Konturek, K. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(4). This product has not been researched well enough to publish any solid informations, our team is working hard on this. Data will be available soon.