Chorizo Sausage Histamine Information

Chorizo, a type of sausage traditionally made in Mexico and Spain, is typically composed of pork, fat, paprika, garlic and salt. An examination of these key ingredients can provide insight into the potential impact on histamine levels. Pork, as a meat product, is not inherently high in histamine. However, the processing, curing or aging of meat can contribute to histamine production, which signifies that chorizo, particularly when aged or cured, could potentially raise histamine levels. Additionally, the fat content of chorizo may have an impact. A study by Kuefner, Schwelberger, Weidenhiller, Hahn, and Raithel (2004) implies that histamine is generated and stored in fat tissue, hence a high-fat food like chorizo could potentially contribute to increased histamine levels. Garlic has been shown to have histamine-lowering properties. According to a 2012 publication by Oh, Jo, Cho, Kim, and Han, garlic can inhibit the activity of histamine-producing cells, potentially leading to lower histamine levels. Consequently, the garlic in chorizo could feasibly assist in offsetting any potential increase in histamine derived from the pork and fat content. Unfortunately, this matter has not been researched extensively, leaving some ambiguity regarding the precise impact of chorizo consumption on histamine levels. There's currently no concrete evidence suggesting that chorizo is a significant histamine liberator. In conclusion, chorizo, due its processed and cured nature, could potentially raise histamine levels, although the garlic content might counterbalance this effect to some extent. More research is needed to definitively quantify the impact of chorizo on histamine levels. **References:** - Kučerová, P., Tučková, , Štych, & Marešová (2016). ["Histamine, histamine intoxication and intolerance](https://link.springer.com/chapter/10.3920/978-90-8686-838-8_3)". Allergen Management in the Food Industry. - Kuefner, Schwelberger, Weidenhiller, Hahn, Raithel. (2004). ["MAO-A inhibitor clorgyline reduces symptoms in patients with histamine intolerance and without diamine oxidase deficiency](https://pubmed.ncbi.nlm.nih.gov/15638070/)". Zeitschrift fur Gastroenterologie. - Oh, Jo, Cho, Kim, Han. (2012). ["Allylpyrocatechol inhibits ICAM-1 expression and chemokine productions in nasal epithelial cells and reduces histamine release in mast cells](https://pubmed.ncbi.nlm.nih.gov/22569070/)". American Journal of Rhinology and Allergy.