Cod Histamine Information
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
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Additional Informations
Cod, similar to other fish species, has been shown to have varying histamine levels dependent on factors such as its freshness and preparation methods. The level of histamine in cod significantly increases if improperly handled or stored, for instance, when left for prolonged periods under inappropriate temperatures. In this sense, correct handling and storage could lower the histamine content in cod.
Moreover, some fish, including cod, can be histamine liberators. This means that even if they themselves do not carry high levels of histamines, they may trigger the body to release its own stores of histamines. Consuming these fish types may thus lead to histamine-related reactions in sensitive individuals.
It's also noteworthy to mention that eating cod with certain foods noted for their impact on histamine levels should also be considered. For instance, consuming it with tomato-based sauces (often high in histamines) or along with a glass of red wine (also high in histamines) could have an overall higher impact on histamine levels.
On the flip side, there isn't any definitive evidence available to suggest that cod or any of its recipes or ingredients can decrease histamine levels. Nevertheless, some ingredients like fresh herbs and certain spices are often suggested by nutritionists to help balance the histamine level in meals.
It's also worth noting that individual sensitivity to histamines varies widely. Some people are more sensitive to histamines and histamine liberators, thus what affects one person may not cause symptoms in another.
As more research becomes available, it may be possible to provide more concrete information regarding cod’s impact on histamine levels. Until then, it's advisable for anyone with a known histamine intolerance or sensitivity to seek advice from a registered dietitian or nutritionist, who can provide more personalized advice based on their unique needs.
This text has mainly been based on the overall knowledge around fishes and histamines as cod itself isn't the fish type most referred to in this perspective.
References:
1. Linares D.M., Martin M.C., Ladero V., Alvarez M.A., & Fernandez M. (2011). Biogenic amines in dairy products. Crit Rev Food Sci Nutr. 51(7):691-703.
2. Taylor S.L., Stratton J.E., & Nordlee J.A. (1989). Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication. J Toxicol Clin Toxicol. 27(4-5):225-240.
3. Rust L., Mischnick P., & Ehlers A. (2012). Histamine and histamine intolerance. Am J Clin Nutr. 85(5):1185-1196.