Catfish Fillets Histamine Information

Catfish fillets, like most other varieties of seafood and fish, may have an impact on histamine levels depending on their freshness. When fish aren't properly stored or when they begin to spoil, they often become high in histamine, which occurs due to bacterial activity on the fish's proteins. For individuals with histamine intolerance, consuming such fish may cause symptoms such as flushing, hives, and other allergic-like reactions. It is recognized that histamine levels are not generally high in fresh fish, including catfish. Therefore, if the catfish fillets are fresh and properly stored, they should not significantly elevate histamine levels. Bearing in mind that some foods are histamine liberators, it is notable that catfish fillets are not on the typical list of liberators and do not contain ingredients known to liberate histamine, such as certain types of fruit, cocoa products, mushrooms, nuts among others. Currently, there are no specific food items that are well-documented for their ability to lower histamine. Strategies to manage high histamine often involve avoiding high histamine foods and those that liberate histamine, rather than seeking foods that decrease histamine. However, some supplements are suggested as supportive in managing histamine systems, such as quercetin and Vitamin C, but their effectiveness has yet to be thoroughly proven. Should individuals with histamine reactions consider eating catfish fillets, it would be recommended that the fish is as fresh as possible, properly stored, and cooked well to minimize any potential histamine build-up. In the absence of more specific research, it should also be considered that individual reactions can vary. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. 3. Joneja, J. V., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262.