Fish and Chips Histamine Information

Fish and chips is a popular dish consisting mainly of deep-fried fish and potato chips. Fish, as an ingredient, can have varying levels of histamine depending on its freshness and processing techniques. Histamine levels tend to increase in fish products, especially smoked and canned varieties over time due to bacterial action on the fish protein. As histamine is heat-resistant, even cooking does not significantly lower its content in fish that is already high in histamine. Thus, depending on the quality and freshness of fish used for the fish portion of the 'fish and chips', the histamine level could be affected. As for the potatoes used in preparing the chips, their impact on histamine level is significantly less. Potatoes are generally low in histamine and do not have any known properties for causing the release of histamine. However, the cooking oils used for frying can impact histamine levels. Certain oils, especially those high in polyunsaturated fats, have the potential to encourage histamine release, albeit not significantly. The batter used to coat the fish can also potentially impact histamine levels. If the batter includes ingredients such as yeast, vinegar, or certain preservatives, it can increase the histamine content. Yeast and vinegar are known as high histamine foods, and certain preservatives are known as histamine liberators. In conclusion, consuming 'fish and chips' could potentially raise histamine levels in individuals particularly sensitive to histamine. This is more likely due to the fish part of the meal, especially if the fish is not fresh or if high histamine ingredients are used in the preparation process. This analysis is based on the possible ingredients that may be used in preparing the dish, as specific studies or research on the histamine impact of 'fish and chips' per se could not be found. * References: 'Seafood and Histamine Poisoning', Food Standards Australia New Zealand: https://www.foodstandards.gov.au/consumer/safety/Pages/Seafood-and-histamine-poisoning.aspx 'Histamine Intolerance', American Journal of Clinical Nutrition: https://academic.oup.com/ajcn/article/85/5/1185/4633007 'Polyunsaturated Fat', Harvard T.H. Chan School of Public Health: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/polyunsaturated-fat/ 'Histamine Intolerance', Histamine Intolerance UK: https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/