Capicola Ham Histamine Information

Capicola Ham, often known as cured or smoked ham, could potentially contribute to increased levels of histamine in the body. This is attributable to the fact that cured and smoked meats, including Capicola Ham, are featured in lists of high-histamine foods. As such, persons with issues processing or breaking down histamine could experience a histamine reaction after consumption (Buckley, J 1999). The curing process contributes to this, as it often involves the use of vinegar, a high-histamine food item, and the ageing of meat can also lead to the accumulation of histamines (Maintz, L & Novak, N 2007). However, precise histamine levels can vary depending on the specific methods undertaken during production, which can differ vastly from brand to brand. As per the provided food lists, capicola ingredients do not appear to directly act as a histamine liberator or hinder histamine degradation. However, it is crucial to be aware that responses can be individual and thus, one may still experience histamine release after eating Capicola Ham. It is also worth noting that Capicola Ham does not appear to have properties that can actively lower histamine levels. Foods known to support histamine degradation such as black and green tea, or those high in Vitamin C, are not present in the preparation or consumption of this product. Research focused specifically on Capicola Ham and its histamine content or impact on histamine levels is currently limited. Therefore, while we can apply deductive reasoning from the properties of comparable cured and smoked meats, further direct research on Capicola Ham could provide more specific information. References: Buckley, J. (1999). Microbiological, histamine and sensory assessment of amberjack (Seriola dumerili). International Journal of Food Science & Technology, 34(1), 71-80. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.