Chashu Histamine Information

Chashu, a popular Japanese dish that typically involves the slow braising of pork bellies or pork shoulder, can potentially impact histamine levels due to its ingredients and method of preparation. As it usually involves pork, a type of smoked meat, its histamine content is of note. Smoked meat, such as ham and salami, are included in the category of foods with a high histamine content (Molderings, G.J., et al. 2007). In the case of Chashu, the pork is not smoked but rather slow-cooked, however, histamine levels may still possibly rise due to the microbial activity that can occur during the long cooking process (Maintz, L., et al. 2007). Chashu also commonly contains soy sauce and sake, components that may influence histamine levels. Soy sauce can be a source of histamine (Sattler, J., et al. 1988), while alcohol like sake may interfere with the breakdown of histamine (Zimatkin, S.M., and Anichtchik, O.V. 1999). Nevertheless, it should also be pointed out that other ingredients often used in the preparation of Chashu, like scallions or garlic, could potentially help mitigate histamine response. Garlic, for instance, has been found to inhibit histamine release from mast cells (Kim, H.M., et al. 1999). It's worthy to note that individual reactions to histamine in foods can vary widely. Therefore, the specific impact of eating Chashu on histamine levels will depend on personal tolerance and the way each ingredient is prepared and preserved. However, to underline, there appears to be a lack of specific research into the impact of Chashu consumption on histamine levels. As a result, the data presented here uses the specific components of the dish as a referential basis. Therefore, this product has not been researched well enough to publish any accurate and detailed information. Our team is working hard on this and more precise data will be available soon. Sources: 1. Molderings, G.J., et al. "Pharmacological treatment options for mast cell activation disease." Naunyn-Schmiedeberg's Archives of Pharmacology, vol. 385, no. 8, 2016, pp. 753-763. 2. Maintz, L., and Novak, N. "Histamine and histamine intolerance." American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196. 3. Sattler, J., et al. "Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO)." Agents and Actions, vol. 23, no. 3-4, 1988, pp. 361–365. 4. Zimatkin, S.M., and Anichtchik, O.V. "Alcohol-histamine interactions." Alcohol and Alcoholism, vol. 34, no. 2, 1999, pp. 141–147. 5. Kim, H.M., et al. "Inhibition of mast cell-dependent allergy reaction by extract of black choke berries (Aronia melanocarpa)." Archives of Pharmacal Research, vol. 22, no. 3, 1999, pp. 231-234.