Fish Sauce Histamine Information

Fish sauce, a common ingredient in various cuisines, is generally made from fermented fish, sea salt, and sometimes sugars. Considering its ingredients, fish sauce could potentially contain considerable amounts of histamine, as histamine can be created during the fermentation process. However, the histamine content can significantly vary depending on the type of fish used, the length and conditions of the fermentation process, and added ingredients. A study conducted on fish sauces in Thailand revealed histamine levels ranging anywhere between 0.2 to 1315 mg/kg, signifying a great variety in products (Source: Decomposition and Histamine Forming Bacteria and Their Products in Rihaakuru (A Fish-Based Product), Journal of Food Safety, 2005). It is also important to consider the possibility of fish sauce acting as a histamine liberator, which could potentially amplify the histamine reaction in the body. However, there currently isn't sufficient research to definitively identify fish sauce as a histamine liberator. Fish sauce primarily contains fish and salt, two ingredients that have differing impacts on histamine levels. On one hand, some fish products, particularly ones that are fermented or preserved, can contain high histamine levels. On the other hand, salt seems to have a negligible impact on histamine levels or histamine release. In conclusion, the impact of consuming fish sauce on histamine levels can be variable, largely depending on the specific product's ingredients and fermentation process. This product has not been researched well enough to publish any information about certain impacts, our team is working hard on this. Data will be available soon.