Feijoada Histamine Information

Feijoada is a traditional Portuguese and Brazilian dish typically made from black beans, pork meat, and various sausages. Its components and their potential impact on histamine levels warrant examination. Black beans, the primary ingredient, may potentially affect histamine activity. According to research, legumes such as beans generally contain high amounts of biogenic amines, including histamine, due in part to bacterial activities during the fermentation and cooking process (1). Another key aspect of Feijoada is the inclusion of pork and various sausages. Both fall under the category of processed meats, which have been shown to cause histamine release due to bacterial activities during the curing and smoking process (2). However, fresh, non-processed meats are generally considered low in histamine. Conversely, Feijoada is also rich in onions and garlic, both known for their anti-inflammatory and antihistamine benefits. They contain Quercetin, a potent flavonoid, which inhibits histamine release from mast cells (3). Lastly, Feijoada can be served with rice, a product considered low in histamine and does not contribute to histamine production in the body (4). In summary, the overall impact of eating Feijoada on histamine levels can be variable and largely depends on how it is prepared, the freshness of the ingredients, and individual sensitivity to histamine. However, it contains both histamine-releasing ingredients (like processed meats) and potential histamine reducers (like onions and garlic). It is advised for individuals with histamine intolerance to consider these factors when consuming Feijoada. References: 1 - Mah JH, Hwang HJ. Effects of food sources and extrusion process on the occurrence of functional bioactive compounds in ready-to-eat snacks. Journal of Agricultural and Food Chemistry. 2009;57(8):3314-3319. 2 - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. 3 - Mlcek J, Jurikova T, Skrovankova S, Sochor J. Quercetin and its anti-allergic immune response. Molecules (Basel, Switzerland). 2016;21(5):623. 4 - Histamine intolerance food list, Swiss Interest Group Histamine Intolerance (SIGHI), 2016.