Gambas Histamine Information

Gambas, popularly known as shrimp or prawns, are enjoyed by many worldwide and are an integral part of various kinds of diets. It is important, however, to understand its impact on the histamine level of consumers. Seafood like gambas, particularly when not fresh, contains high levels of histamine due to bacteria converting the amino acid histidine into histamine. Therefore, consuming gambas, especially if not fresh or well-preserved, may increase histamine levels in the body. In supplement to this, it's key to consider that gambas, being a form of invertebrate seafood, can function as a histamine liberator, which doesn't directly contain histamine but encourages its release. Consequently, even if a gambas dish may not inherently contain high levels of histamine, it could trigger the body to release more histamine. As for the dishes involving gambas with other ingredients, the impact on histamine level can be diverse. If paired with foods having high histamine content such as tomatoes or foods that delay the breakdown of histamine, like pineapple, this can lead to an even higher concentration of histamine in the body. Note that this information is provided with consideration for those with normal histamine tolerance. Further in-depth studies and research are being carried out to provide more precise information on this subject. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. 3. Navarro, A., Castell, G., & Jover, M. et al. (2016). Contents of histamine and other biogenic amines and foodborne pathogen bacteria in seafood samples. Food Control, 60, 571-578.