Crab Boil Histamine Information

Crab boil is predominantly made up of seasoning ingredients like mustard seeds, coriander seeds, cayenne pepper, bay leaves, dill seeds, and cloves. Taking into account the individual ingredients in a typical crab boil, none have been noted specifically for containing high levels of histamines or functioning directly as histamine liberators. However, considering the spices involved such as cayenne pepper and mustard seeds, they often fall under a broader category of spice-related foods, associated with histamine intolerance. This suggests there may be a potential for these to act as histamine liberators, inducing reactions in those sensitive to histamines, although no conclusive scientific data is available. On the other hand, the main ingredient - crab - does contain histamines, particularly when it is not fresh. Histamine levels in food can increase due to microbial activities typically present in seafood if not stored properly or consumed fresh. Therefore, it is crucial to ensure the freshness of the crab used in the crab boil. Further, alcohol is often a component of a crab boil, either as an ingredient in cooking or as a beverage paired with the meal. Alcohol is not only high in histamine content but also restricts DAO enzyme functionality that breaks down histamines in the body. Thus, its presence could potentially exacerbate any existing histamine-related reactions. To conclude, while the base ingredients of a crab boil do not exhibit high histamine content or act as obvious histamine liberators, the presence of certain spices and alcohol, coupled with the relative freshness of the crab, can potentially impact histamine levels. It's also worth noting that individual reactions may vary based on specific sensitivity and tolerance levels. 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. PMID: 17490952. 2. Histamine in food: is there anything to worry about? (2021). Retrieved 2 December 2021, from https://www.dsm.com/markets/foodandbeverages/en_US/insights/articles/human-nutrition/histamine-in-food.html 3. Joneja JM. Histamine and Histamine Intolerance. Retrieved December 2, 2021 from https://www.ncbi.nlm.nih.gov/books/NBK459230/ 4. Histamine Toxicity in Seafood. (N.D). Retrieved December 2, 2021, from https://australianfoodtimeline.com.au/scombroid-fish-poisoning/