Bouillabaisse Histamine Information

Bouillabaisse is a traditional Provençal fish stew that originates from the seaport city of Marseille in France. Analysing its impact on histamine levels requires a closer look at the typical ingredients: a variety of fish and shellfish, fennel, onions, tomatoes, garlic, saffron, and sometimes orange peel. A significant concern regarding histamine levels is the fish content of Bouillabaisse. Fish, especially when it's not fresh, is known to possess high histamine levels. It is one of the fastest food products to decay, and decaying triggers histamine production. Smoked fish and canned fish, for instance, contain particularly high levels of histamine (1). Another ingredient that can influence histamine load is tomato. Tomatoes are known to contain histamine, although again, its level significantly depends on how ripe and fresh the tomatoes are (2). On the contrary, ingredients such as garlic and onions, and potentially the orange peel, may contribute to lowering histamine levels. Garlic and onions do this by inhibiting the enzyme that produces histamine in the body (3). However, the benefit of these ingredients may not be enough to neutralize the potential histamine-raising impact of the other ingredients. Given these factors, consuming a typical bouillabaisse could have a significant impact on histamine levels, provided the individual is sensitive. This impact may be reduced if the broth is prepared with fresh, high-quality fish and other ingredients. Please note that individual responses to histamine-containing foods may vary, and what triggers a reaction in one person may not result in an effect on another. Therefore, personal tolerance and dietary responses should always be considered. References: 1. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 2. Reese, Ian, et al. "Tomato allergy: impact of genotype and environmental factors on the biological response." Journal of Allergy and Clinical Immunology 142.3 (2018): 1004-1007. 3. Thomson, M., et al. "The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent." Prostaglandins, Leukotrienes, and Essential Fatty Acids 67.6 (2002): 475-478.