Duck Legs Histamine Information

Consumption of duck legs may generally influence an individual's histamine levels. The particular effect it can have, however, remains somewhat unclear due to the paucity of specific research done on this subject. Yet, it is crucial to examine the ingredients and methods used in preparation and cooking, as these factors can significantly influence its histamine content. Duck meat is traditionally considered low in histamine. However, certain cooking methods could stimulate the liberation of histamine, especially when paired with certain ingredients or seasonings. For instance, using sauces or marinates that include vinegar, tomato products, or alcohol—each of which has high histamine content—can boost the histamine levels in the prepared dish. Moreover, the inclusion of spices and ingredients like nutmeg or certain nuts which are known to delay the breakdown of histamine, could further elevate the histamine levels in the body upon consumption of the duck legs. Prolonged storage of the prepared dish could also potentially augment histamine levels. Therefore, while duck legs per se might not significantly affect histamine levels, the accompaniments and preparation process could potentially impact those levels. It should be clearly noted that this understanding comes from inferring from the properties of its typical ingredients, and not from direct research on duck legs' impact on histamine. This product has not been researched well enough to publish any concrete information, our team is working hard on this. As soon as data are available, they will be presented. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Mangge, H., & Holasek, S. J. (2019). Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?. Inflammation Research, 68(4), 279-284. 3. Mušič, E., Košmerl, T., & Knez, Ž. (2018). Histamine in food: a review. Journal of food processing & technology, 9(1), 1000700.