Calamari Histamine Information

Calamari, also known as squid, falls into the category of invertebrate seafood. Specific research on the impact of calamari consumption on histamine levels is limited, but given its categorization, it is essential to consider some general characteristics. It is known as a histamine liberator, meaning, it doesn't inherently contain high amounts of histamine but could stimulate its release in your body. Thus, those who are susceptible may experience histamine intolerance symptoms after eating calamari, even if it is not rich in histamine itself. Dietary histamine, whether contained naturally in food or formed by bacterial decarboxylation of the amino acid histidine, is a challenge for some hypersensitive individuals who lack sufficient functionality of the histamine-degrading enzymes. Squid's specific impact on histamine degradation hasn't been widely researched, but some seafood, including shellfish, is known to contain high levels of the enzyme eviscerated immediately after capture to prevent histamine poisoning. Consequently, the risk of high histamine accumulation in calamari is highly related to how the calamari is prepared and stored, since improper or prolonged storage and handling at incorrect temperatures can allow bacteria to convert histidine in the fish to histamine. Therefore, fresh calamari, well-prepared and -preserved, should minimize the possibility of unwanted histamine rise. Moreover, certain ingredients commonly paired with calamari could potentially influence histamine levels. For example, dipping sauces containing vinegar or tomatoes, which are foods with a high histamine content, could add to the histamine load. In conclusion, while calamari itself does not have a high histamine content, it falls under the category of histamine liberators. The extent of its effect on individual histamine levels might largely depend on factors like personal sensitivity, the fresh status of the calamari, and the presence of other high-histamine or histamine-liberating foods eaten in conjunction with it. Reference(s): Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 Taylor, S. L., & Lieber, E. R. (1979). Inhibition of histamine metabolism by various drugs in vitro. Journal of Pharmacology and Experimental Therapeutics, 208(3), 429-433. Food Intolerance Network (2019). Histamine Intolerance. Retrieved from https://www.food-intolerance-network.com/food-intolerance/histamine-intolerance.html