Escargot Histamine Information

Escargot, commonly known as snails, constitutes an appealing culinary delight for many around the world. It can impact histamine levels based on its preparation methods and potential accompaniments. There is inadequate research specific to the histamine content in escargots. However, there are several aspects related to its preparation and combination with other foods that can influence histamine levels. For example, if escargots are prepared with tomatoes, these are recognized as foods that can have relatively high levels of histamine or can stimulate the release of histamine, potentially leading to increased histamine levels in the body[^1^]. Additionally, processed or preserved versions of escargot might contain additives or preservatives which are acknowledged histamine liberators[^2^]. The inclusion of these could potentially enhance histamine release. On the other hand, if rapidly cooked and consumed fresh, while avoiding certain accompaniments like red wine or aged cheese (acknowledged high histamine content foods[^3^]), escargots might not significantly contribute to increased histamine levels. Finally, although many other foods and products could affect histamine levels positively or negatively, in the case of escargot, current knowledge is limited, further research needed for more concrete conclusions. References: [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. [^2^]: Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mast cell–mediated reactions to food additives. European Journal of Allergy and Clinical Immunology, 60(8), 1021-1027. [^3^]: Joneja JM. (2003). The health professional’s guide to food allergies and intolerances. American Dietetic Association.