Chicken Breast Histamine Information

Chicken breast, as a type of lean poultry, is generally considered to have a low histamine content. According to the Swiss Interest Group Histamine Intolerance (SIGHI), poultry such as chicken is ranked as a -1 on their food compatibility list, which suggests it has a low to non-existent histamine level and is safe for those with histamine intolerance to consume. For example, "The Food Compatibility List" published by Swiss Interest Group Histamine Intolerance. However, it is important to note that how the chicken breast is prepared and stored can significantly affect its histamine content. Improperly stored or overcooked poultry can lead to increased levels of histamines. An article published in the Iranian Journal of Pharmaceutical Research highlights that histamines develop in food that is stored incorrectly, particularly if it is protein-rich, such as chicken. Additionally, it is worth noting that while chicken breast itself might not be a histamine liberator, it is often cooked and served with ingredients that can be. Most notably, many common additives and spices fall into this category. For instance, according to the European Journal of Clinical Nutrition, several food additives, such as nitrates, nitrites, and ascorbic acid often used in preparing chicken dishes, can provoke the release of histamines. In conclusion, while the chicken breast itself is a low-histamine food, the overall histamine level of a meal can significantly increase depending on the preparation methods and additional ingredients used. Therefore, it is crucial to consider these factors when preparing a meal. At present, no significant research suggests that chicken breast or its typical cooking ingredients have properties that lower histamine levels. References: 1. "The Food Compatibility List," Swiss Interest Group Histamine Intolerance (SIGHI). URL: https://www.histaminintoleranz.ch 2. "Histamine and histamine intolerance," article, American Journal of Clinical Nutrition, 2007. URL: https://academic.oup.com/ajcn/article/85/5/1185/4633007 3. "Histamine in food: is there anything to worry about?", Iranian Journal of Pharmaceutical Research. URL: https://ijpr.sbmu.ac.ir/article_1100673.html 4. "The potential effects of food additives on histaminosis," the European Journal of Clinical Nutrition. URL: https://www.nature.com/articles/1602525