Coq Au Vin Histamine Information

Coq Au Vin, a French dish traditionally comprising chicken, onions, mushrooms, garlic, and a sauce typically made from red wine, may have varying impacts on histamine levels depending on the ingredients used and their histamine content. Given that red wine is a high histamine content food, it may significantly contribute to the histamine levels depending on the amount used in the Coq Au Vin recipe. As a histamine liberator, alcohol contained in red wine can stimulate the release of histamine already present in foods, potentially elevating histamine levels further (1). Another ingredient, mushrooms, can both contain histamine and act as a histamine liberator, which may intensify the histamine response. They also qualify under the category of foods and substances that can delay the breakdown of histamine (2). Onion and garlic are typically low in histamine and are not known to release histamine or impede its breakdown, but their impact could vary depending on individual sensitivity (3). If ingredients such as tomatoes, cheese, or foods containing vinegar like pickles are added to the recipe, they could also potentially raise the histamine level in the dish, due to their high histamine content (1). However, it is important to note that specific studies on the histamine level of Coq Au Vin or its ingredients are limited. Therefore, it's difficult to give a more precise evaluation of its histamine content or impact on histamine levels in the body. This product has not been researched well enough to publish any concrete informations, our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions, 23(3), 361-365. 3. Bischoff, S. C. (2009). Role of mast cells in allergic and non-allergic immune responses: comparison of human and murine data. Nature reviews Immunology, 7(2), 93-104.