Bonito Flakes Histamine Information

Bonito Flakes, known in Japan as "Katsuobushi," are commonly used in Japanese cuisine, specifically to make dashi – a savory broth used as a base for many traditional dishes. Bonito Flakes are made from skipjack tuna that has been smoked, fermented, and dried into hard blocks before being thinly shaved. In terms of histamine levels, fish is known to be a major source of histamine, and fermented and smoked fish products, such as Bonito Flakes, typically contain higher levels. This is because the bacterial fermentation process can contribute to the production of biogenic amines, including histamine[^1^]. Therefore, individuals sensitive to histamine may experience symptoms like flushing, headache, and itching after consuming foods with a high histamine content, such as Bonito Flakes. However, although Bonito Flakes might be high in histamine due to the fermentation process, they are not classified as a histamine liberator, meaning they do not stimulate the body to release histamine from other sources[^2^]. As for the component capable of lowering histamine, research shows that certain compounds in foods can aid in the breakdown of histamine. An enzyme called diamine oxidase (DAO) is primarily responsible for breaking down ingested histamine and maintaining a healthy histamine balance[^2^]. However, there is no specific information available to suggest that Bonito Flakes either inhibit or enhance the function of DAO enzyme. In conclusion, given their preparation process, Bonito Flakes can be a high histamine food and may trigger symptoms in people with histamine intolerance. More research is needed to establish their potential role in either delaying histamine breakdown or liberating histamine. References: [^1^] Maintz, Laura and Natalija Novak. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196 [^2^] Schnedl, Wolfgang J et al. Evaluation of symptoms and symptom combinations in histamine intolerance. Intestinal Research, 2019, 17(3): 427–433.