Fish Paste Histamine Information

Fish paste, which is usually made from processed fish that has been fermented or smoked, can contribute to an increase in histamine levels, primarily due to the significant histamine content regularly found in fermented and smoked fish products. Evidence shows that histamine is formed during the preservation process and increases as the product ages, hence, these types of products, including fish paste, are high in histamine (Maintz and Novak, 2007). While fish paste may not inherently be a histamine liberator, it's important to note that its consumption in combination with certain foods that are known histamine liberators can stimulate the release of histamine. Foods including certain types of fruits (such as pineapple and citrus fruits), walnuts and hazelnuts, and cocoa products, amongst others, can enhance histamine release (Sattler et al., 1988). It is also worth noting that certain substances might delay the breakdown of histamine, thus keeping the histamine levels high for an extended period. Such substances include pineapple, papaya, nuts, alcohol, green and black tea, and energy drinks, amongst others (Maintz and Novak, 2007). Conversely, there are no clear scientific findings that show fish paste or its ingredients can lower histamine levels. The lack of such evidence can be attributed to the fact that the research into this particular area is not well established. In summary, the consumption of fish paste can contribute to higher histamine levels due to the high histamine content frequently found in processed fish. Concurrent consumption with histamine liberators or substances that delay the breakdown of histamine can exacerbate the impact on histamine levels. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. - Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and Actions, 23(3-4), 361-365.