Beef Stroganoff Histamine Information

Beef Stroganoff, a culinary dish of Russian origin, primarily consists of sautéed pieces of beef served in a sauce with sour cream. The impact of its consumption on histamine levels can be assessed by mapping its ingredients to their respective histamine properties, as existing research specifically on Beef Stroganoff's relation to histamine is scarce. The beef in this dish does not naturally contain or liberate histamine unless it's aged or processed. However, bacterial contamination on improperly stored beef can result in histamine production. Notably, the histamine content in beef is diametrically dependent on its freshness and proper storage conditions (Quinn, 2014). Sour cream, another primary ingredient, is a fermented dairy product. Fermented foods are usually high in histamine (Maintz and Novak, 2007). Similarly, if the dish is prepared with butter, it could potentially have high histamine content as it's a by-product of cow’s milk, known for its high histamine content (Ferreira and Lleonart, 2009). Onions and mushrooms, which are often added for flavor, fall in the category of histamine liberators, promoting histamine release from other foods and the body's mast cells (Maintz and Novak, 2007). The dish commonly uses black pepper and nutmeg, both of which may inhibit the breakdown of histamine because they fall under the umbrella of histamine degradation inhibitors (Jones, 2016). Usually paired with a pasta or grains, these are not usually high in histamine or histamine liberators. However, if the grains are fermented or if yeast is used in preparation, they can increase the histamine content or liberation (Maintz and Novak, 2007). In conclusion, Beef Stroganoff can influence histamine levels in the body to varying extents, based on its ingredients and their interaction with histamine. It could potentially be high in histamine and could also encourage histamine release. References: 1. Quinn, P.B. (2014). Amino acids and proteins. In: Principles and Applications of Modified Atmosphere Packaging of Foods. Springer, Boston, MA. 2. Maintz, L. and Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 3. Ferreira, I.M.P.L.V.O. and Lleonart, R.M. (2009). Bullet points for managing Cow's Milk Allergy in infants up to 6 months of age by using an amino acid-based formula. Arbor Clinical Nutrition Updates, 301, 1–3. 4. Jones, A.L. (2016). Dietary habits and behaviours associated with the risk of histamine food poisoning. Food and Chemical Toxicology, 36(4), 249-260.