Goat Meat Histamine Information

Goat meat can potentially influence histamine levels in the human body. However, it is crucial to note that the impact largely depends on the preparation, cooking processes, and storage methods rather than the meat itself. Generally, fresh goat meat has a low histamine content. The histamine levels may rise when the meat is aged, smoked or improperly stored, which can promote bacterial growth and histamine production (Anselmi, Centorotola and Andreassi, 2001). Some literature suggests that the marinading process using ingredients like vinegar or tomatoes, which are high in histamine, could possibly raise histamine levels in the meat (Maintz and Novak, 2007). Cooking methods such as grilling or barbecuing may not significantly alter histamine content in the meat, but the use of certain spices such as paprika and nutmeg could. These spices fall into the category of histamine liberators and thus can promote the release of histamine in the body (Jarisch, 2014). It's also important to understand that some substances may delay the breakdown of histamine. If goat meat is consumed with foods containing these substances (like pineapple, papaya, or nuts), it could potentially influence the overall histamine activity in the body ( Maintz and Novak, 2007). However, due to a lack of a concrete and comprehensive study specifically on goat meat, the above details are conjectures based on the factors affecting histamine levels in general and may not apply perfectly to goat meat. References: Anselmi, G., Centorotola, G., Andreassi, M., 2001. Histamine in food: allergology and food safety. Veterinaria Italiana. (2). 23-27. Maintz, L., Novak, N., 2007. Histamine and histamine intolerance. The American Journal of Clinical Nutrition. 85. 1185–1196. Jarisch, R., 2014. Histamine intolerance in clinical practice. Der Hautarzt; Zeitschrift fur Dermatologie, Venerologie, und verwandte Gebiete, 65(9): 721–4.