Bibimbap Histamine Information

Bibimbap is a traditional Korean dish that incorporates a variety of ingredients including white rice, sautéed vegetables, chili pepper paste, soy sauce, a raw or fried egg and sliced meat such as beef. While Bibimbap itself has not been the specific focus of extensive research in relation to histamine levels, a closer inspection of its ingredients can provide some understanding of its potential impact. Soy sauce, commonly used in Bibimbap, contains naturally high levels of histamine due to its fermentation process, and while precise quantification can vary, it is consistently identified as a high-histamine food item (Maintz, L., et al., 2007). The meat in Bibimbap, often beef, can also contribute to increased histamine levels if it's not fresh, as histamine forms during the ageing or decay of foods high in protein (Joneja, J. M., 2016). The chili pepper paste, a crucial part of Bibimbap's flavor profile, is a known histamine liberator. It does not contain histamine, but it can promote its release in the body (Maintz, L. & Novak, N., 2007). White rice and many of the vegetables commonly used in Bibimbap, such as spinach, carrots, bean sprouts, and cucumbers, are low in histamine or histamine-neutral (Manzotti, G., et al., 2016). Some research suggests that some vegetables, specifically those rich in vitamin C or quercetin, might help degrade histamine, but this claim requires further verification (Comas-Basté, O., et al., 2020). In sum, the impact of eating Bibimbap on histamine levels depends on the combination and freshness of the ingredients used. The consumption of Bibimbap could potentially increase histamine levels due to certain ingredients it commonly incorporates. References: Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M.T. et al. Histamine Intolerance: The Current State of the Art. Biomolecules 10, 1181 (2020). https://doi.org/10.3390/biom10081181 Manzotti, G., Breda, D., Di Gioacchino, M., & Burastero, S.E. (2016). Serum diamine oxidase activity in patients with histamine intolerance. International Journal of Immunopathology and Pharmacology,29(1), 105-111. doi:10.1177/03946320156226 Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. doi:10.1093/ajcn/85.5.1185 Maintz, L., Yu, C. F., Rodloff, A. C. & Bieber, T. (2007). Bacterial degradation of histamine and tyramine by Bactobasillus and Bifidobacterium strains isolated from kimchi. European Food Research and Technology, 225, 447-453. doi:10.1007/s00217-006-0395-9 Joneja, J.M. The Health Professional's Guide to Food Allergies and Intolerances. (2016). Academy of Nutrition and Dietetics.