Clambake Histamine Information

Clambake is a traditional method of cooking seafood, such as clams, lobster, crab, and mussels, often paired with vegetables and other ingredients like sausage or corn. Contemplating the influence of a clambake consumption on histamine levels, it is relevant to examine the individual components of this dish. Several types of seafood, including clams, lobster, crab, and mussels, have been reported to have varying histamine levels. Some seafood, particularly shellfish (like clams and mussels), can contain moderate to high levels of histamine, particularly if they are not fresh or have been stored improperly (1). Similarly, processed meats, which might be included in a clambake (e.g., sausages), can also be high in histamine (2). However, it is notable to consider that seafood such as clams and mussels are also included in the category of invertebrate seafood, which are known histamine liberators. Histamine liberators do not contain histamine but can encourage its release (3). Notably, common vegetables included in clambake like corn do not have high histamine content but could also trigger histamine release in some sensitive individuals, although the knowledge on this topic is limited (4). As for the foods and substances that may delay the breakdown of histamine or help reduce its levels, there is currently no concrete research linking these to the components of a clambake meal. In summary, eating clambake could potentially increase histamine levels, predominantly due to the seafood and any processed meat ingredients included. However, further specific research is needed as the histamine content can vary due to many factors, including freshness and storage conditions of the seafood, as well as individual sensitivity. --- **References** 1. [Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196.](https://academic.oup.com/ajcn/article/85/5/1185/4633007) 2. [Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia, 43(5), 498-506.](https://www.sciencedirect.com/science/article/pii/S0301054615000779?via%3Dihub) 3. [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. PMID: 17490952.](https://pubmed.ncbi.nlm.nih.gov/17490952/) 4. [Zopf, Y., Baenkler, H. W., Silbermann, A., Hahn, E. G., & Raithel, M. (2009). The differential diagnosis of food intolerance. Deutsches Ärzteblatt International, 106(21), 359.](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2695393/)