Crab Sticks Histamine Information

Crab Sticks, also known as imitation crab meat, are made primarily from processed fish, known as surimi, along with other ingredients like starch, salt, sweeteners, and flavorings to replicate the taste and texture of real crab meat. Considering the process involved in the manufacture of Crab Sticks, several aspects may impact histamine levels. A primary aspect is the fish used in making surimi. As histamine naturally accumulates in fish as it ages, there is potential for crab sticks to contain moderate to high levels of histamine, especially if the fish used is not fresh. In general, fish products, particularly smoked and canned fish, are known to contain high levels of histamine[^1^]. However, specific information on the histamine content or histamine liberation potential of crab sticks is not readily available in scientific literature. As such, it can be said with available data that the histamine content would largely depend on the freshness and processing of the fish used in manufacturing. Nevertheless, Crab Sticks include additional ingredients that need consideration. Some of these ingredients, like sweeteners and flavorings, might act as histamine liberators, promoting the release of histamine in the body[^2^]. Contrarily, some of the starches used might have the potential to lower histamine. A study has found that certain types of resistant starch could help to reduce histamine levels[^3^]. While the direct correlation between consumption of crab sticks and histamine levels remains unclear due to the lack of specific research, it is crucial to consider the ingredients and processing methods used in their production. This product has not been researched well enough to publish any precise informations, our team is working hard on this. More specific data will be available soon. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Schwelberger, H.G. (2004). Histamine intolerance – a metabolic disease? Inflammation Research, 53, S2-S3. [^3^]: Erejuwa, O.O., Sulaiman, S.A., & Ab Wahab, M.S. (2014). Modulation of gut microbiota in the management of metabolic disorders: The prospects and challenges. International Journal of Molecular Sciences, 15(3), 4158-4188.