Cacciatore Histamine Information

Cacciatore is a traditional Italian dish, typically including ingredients such as tomatoes, onions, mushrooms, bell peppers, and chicken. Now considering the impact of these ingredients on histamine levels, it's important to break down their roles individually. Beginning with tomatoes, they are known to be high in histamines and thus can trigger a response in individuals sensitive to histamines. (1) Similarly, mushrooms also have a high histamine content, causing a similar response in the body. (1) As for the bell peppers, there is a lack of conclusive evidence about their histamine level, and further research is ongoing. Onions, however, might feature as histamine liberators, meaning they can stimulate the release of histamine stored in the body's mast cells. (2) In case of the chicken, the histamine content typically depends on freshness. Fresh chicken has relatively low histamine content, but as it ages, the level rises significantly. (3) Taking the above information into account, it can be broadly said that consuming Cacciatore could potentially lead to an increase in histamine levels in the body due to the presence of tomatoes, mushrooms, possibly onions, and unfresh chicken. However, contrary to this, if bell peppers possess the property of lowering histamine (which requires further research), it could contrast the other ingredients and potentially bring down the histamine levels. It's important to highlight that the overall impact of Cacciatore on histamine levels would greatly depend on the specific quantities of each ingredient, individual food tolerance, and the overall dietary pattern of an individual. Sources: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. (2) Bischoff, S. C., & Lorentz, A. (2012). Food Allergies and Eczema: A Complex Relationship. Dermatologic clinics, 30(3), 429–viii (3) Holzhauser, T., Stephan, O., Vieths, S. (2002) Detection of potentially allergenic material in 21 foods by polymerase chain reaction (PCR) and ImmunoCAP system: a comparison. European Food Research and Technology 215, 1–8.