Chow Mein Histamine Information

Chow Mein, a popular type of stir-fried noodles, has various components that can influence the histamine level in the body. However, the specific influence of Chow Mein on histamine levels is not extensively researched, thus the assessment would be based on its typical ingredients - noodles, vegetables (like cabbage, bell peppers, bean sprouts), proteins (like chicken, beef, shrimp), and sauces (like soy sauce, oyster sauce). Noodles, the main ingredient, do not appear to have significant direct impact on histamine levels; neither high in histamine, nor known to be a histamine liberator. The same applies to the vegetables commonly used in Chow Mein. Proteins like chicken and beef used are generally low in histamine, provided they are fresh. Histamine can form in animal proteins as they age or deteriorate, especially in fish. If Chow Mein contains shrimp, it could potentially cause an increase in histamine levels as shellfish is known to be rich in histamine and identified as a potential histamine liberator. The sauces used could contribute to histamine content. Soy sauce and vinegar, often present in Chinese cuisine, contain histamine and can potentially raise histamine levels (1). It should be noted that individual sensitivity and response to histamine in food can vary. If one has histamine intolerance, certain foods might trigger the symptoms. However, for a person without histamine intolerance, same food may not cause any significant effect on histamine levels. Regardless of the individual ingredients' impact on histamine, variability of recipes and individual responses makes it difficult to give a precise conclusion about the contribution of Chow Mein to histamine levels in everyone. Reference: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.