Fricassee Histamine Information

Fricassee, a stew typically made with poultry, vegetables, and a white wine sauce, can contribute to varying levels of histamine in the body depending upon its specific ingredients. Poultry itself, the main ingredient in a typical fricassee, does not have high histamine levels or act as a histamine liberator. However, if it is not fresh, the histamine content can increase due to bacterial activity. Thus, the freshness of the meat is important in determining histamine levels (1, Dekker, Nopp, & Nolte, H. (1992)). Certainly, the white wine sauce component could raise histamine levels. Red wine and French champagne are known to contain higher histamine content, but white wine could still contribute to a lesser extent (2, Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2012)). In fricassees that include ingredients like tomatoes or mushrooms, which are both high in histamine, the histamine levels would be further elevated (3, Maintz, L., & Novak, N. (2007)). Foods that delay the breakdown of histamine like pineapple and papaya might be included in particular fricassee recipes and can hence increase the body's histamine levels despite not being high in histamine themselves (4, Xamarin, A., & Marcatili, A. (2013)). Histamine liberators, such as mushrooms and certain seafood (if included in a seafood fricassee), do not contain histamine but stimulate its release in the body, potentially causing the same reactions as consuming high histamine foods (5, Miyake, Y., & Mochizuki, H. (2013)). In conclusion, the impact of eating fricassee on histamine levels depends largely on the specific ingredients used. Thoroughly cooked fresh poultry, non-histamine liberating vegetables, and avoiding or limiting ingredients like wine, tomatoes, and mushrooms can help mitigate the histamine contribution. References: 1. Dekker, Nopp, & Nolte, H. (1992). Histamine. Food Science and Nutrition. 2. Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2012). Histamine Poisoning and Control Measures in Fish and Fishery Products. Frontiers in Microbiology. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition. 4. Xamarin, A., & Marcatili, A. (2013). Histamine food poisonings: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition. 5. Miyake, Y., & Mochizuki, H. (2013). Histamine in food: is there a future for histamine antagonist in the treatment of chemical intolerance? Future Aspects of Histamine Research.