Cioppino Histamine Information

Cioppino, a seafood stew of Italian-American origin, is typically composed of various types of seafood, fresh vegetables, and oftentimes, tomatoes and white wine. Considering the ingredients, a study of the histamine influence is essential. Commencing with seafood, which forms the primary content of Cioppino, research indicates that certain seafood products, especially when not fresh, can have a high histamine content (1). The histamine levels can go up when the seafood is not freshly cooked or stored at the appropriate temperature (2). Tomatoes, a prevalent ingredient in Cioppino, can be high in histamines. It's also worth noting that products containing tomatoes can trigger histamine release, potentially resulting in an increased overall histamine level (1). White wine is frequently used in Cioppino, and while it generally tends to have lower histamine levels compared to its red counterpart, it could still contribute to histamine content (3). It's essential to note that while certain ingredients in Cioppino may heighten histamine levels, others, like fresh vegetables - onions, bell peppers, etc., - aren't listed as high-histamine foods or histamine liberators. Besides, there's not sufficient evidence pointing out any food substance that can explicitly lower histamine levels in the body. In conclusion, while Cioppino contains some ingredients known to potentially raise histamine levels, not all ingredients within this stew contribute to such actions. Further research dedicated explicitly to Cioppino's influence on histamine levels is necessary. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. doi: 10.1093/ajcn/85.5.1185. 2. Kung HF, Tsai YH, Wei CK, et al. Histamine content and histamine-forming bacteria in dried milkfish (Chanos chanos) products. J Food Drug Anal. 2004;12:254–260. 3. Jarisch R, Wantke F. Wine and headache. Int Arch Allergy Immunol. 1996 Apr;109(4):359-67. doi: 10.1159/000237294.