Cod Fillets Histamine Information

Cod fillets, like many other types of fish, contain naturally occurring histamines. Their histamine content can increase if the fish is not stored properly, particularly if it is left to deteriorate at room temperature. However, properly stored and fresh cod fillets are unlikely to have a substantial impact on histamine levels (1). Furthermore, fish species including cod have been found to contain diamine oxidase (DAO), an enzyme responsible for breaking down histamines. DAO levels in fish, particularly in species like cod and hake, may contribute to a reduction of histamine levels in the body. However, cooking processes can degrade this enzyme, potentially reducing this beneficial effect (2). In relation to histamine liberators, cod fillets do not appear to contain any such substances, based on current dietary information. Unlike certain ingredients such as cocoa products, nuts and additives, consuming cod is not known to trigger the release of histamines. On the other hand, certain ingredients often accompanying cod fillet dishes, for example tomatoes for a sauce or a marinade containing vinegar, are high in histamines. Consuming these along with cod fillets may consequently raise the levels of histamines in the body (3). However, it is important to note that research on this topic is ongoing, and further specifics regarding the exact impact of cod fillets on histamine levels are yet to be established. References: (1) 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. (2) García-Iñiguez de Ciriano, M., Sanmartin, E., Lasa, A., Navarro-Blasco, I., & Ansorena, D. (2017). Diamine oxidase (DAO) supplement reduces headache in episodic migraine patients with DAO deficiency: A randomized double-blind trial. Clin Nutr, 87, 1-6. (3) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. Am J Clin Nutr, 85(5), 1185-1196.