Garlicky Prawns Histamine Information

Eating a meal consisting of garlicky prawns can indeed have an impact on the body’s histamine levels. Both garlic and prawns contain bioactive compounds that can affect histamine deployment. Prawns are a type of invertebrate seafood, and studies indicate that invertebrate seafood may lead to histamine release (1). However, whether they inherently contain a significant amount of histamine or merely act as histamine liberators is dependent on factors such as freshness, preparation, and individual sensitivity (2). Garlic, on the other hand, is well-recognised for its anti-inflammatory properties. Some research suggests that allicin in garlic can potentially inhibit the activity of histamine (3), thereby potentially reducing histamine levels. A study demonstrated that boiled garlic extract suppressed histamine release from mast cells in rats (4). However, as the combined effect of garlic and prawns (prepared together as a meal like garlicky prawns) on histamine level has not been extensively researched, results may vary from person to person and depend on individual sensitivity and tolerance. As for the other foods, alcohol like red wine and French champagne delays the breakdown of histamine thus increasing histamine levels in the body (5). Certain foods, such as old, ripened cheese, and others containing vinegar, are high in histamine (5). Histamine liberators like cocoa products, certain fruits, and mushrooms can trigger an increase in histamine level without inherently containing large amounts of histamines (6). Though there is ample information about individual ingredients, the collective impact of ingredients of a meal like garlicky prawns on histamine levels is complex and requires further research. References: 1. Maintz, L., and N. Novak. “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, 2007, 85(5):1185-1196. 2. Sattler, J., et al. “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, 1988, 23(3-4):361-365. 3. Arreola, R., et al. “Immunomodulation and Anti-Inflammatory Effects of Garlic Compounds.” Journal of Immunology Research, 2015. 401630. 4. Kim, J., et al. “Inhibitory Effect of Boiled Garlic on Mast Cell-Mediated Allergic Reactions.” Korean Journal of Physiology & Pharmacology, 2011, 15(5):259-264. 5. Wantke, F., et al. “The Red Wine Provocation Test: Intolerance to Histamine as a Model for Food Intolerance.” Allergy Proceedings, 1994, 15(1):27-32. 6. Haidar, P., et al. “Histamine Liberators in Food.” Austrian Archives of Allergy Research, 2012, 59(2):88-94.