Chicken Gizzards Histamine Information

Chicken gizzards are a type of organ meat that comes from the digestive tract of a chicken. Traditionally, they are considered to be low in histamine and are not known to be histamine liberators. However, the way they are prepared may alter the histamine content. For instance, if they are smoked or canned, similar to certain meats and fish, they could potentially have a higher histamine content. Additionally, gizzards are often cooked with various ingredients that could impact the overall histamine level. For instance, if prepared with vinegar or tomato-based sauces, the histamine content of the dish may be significantly higher. On the other hand, if cooked with certain herbs and spices, they might potentially lower histamine levels. Furthermore,the age and preservation of the gizzards can also impact histamine levels. Fresh gizzards, as any other fresh meats, would not likely pose a problem. However, if the gizzards are not fresh, or if they are spoiled, the histamine content can increase significantly. Lastly, individual tolerance to histamine can vary widely among individuals with histamine intolerance. While one individual may tolerate chicken gizzards without an issue, another may experience an increase in symptoms. Unfortunately, specific research regarding the histamine content of chicken gizzards is limited, and the above considerations are based on general knowledge about histamine and foods. We are currently conducting more detailed research on this specific topic. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Vlieg-Boerstra B.J., et al. (2005). Histamine in fish: a literature review and a survey of the histamine content in fish from the Netherlands market. European Food Research and Technology 221, 244-247. - Alvarez-Perea, A., et al. (2019). Anisakis allergy component-resolved diagnosis: clinical and immunologic differences between patients from a fish-consuming population and a fisherman population. The Journal of allergy and clinical immunology. In practice, 7(1), 101-107.