Gyoza Histamine Information

Gyoza, a popular type of Asian dumplings, tend to vary in ingredients depending on the recipe being used. Typical fillings can include ground pork, cabbage, garlic, ginger, soy sauce, and sesame oil. Starting with ground pork, which falls into the category of smoked meats, it may have an impact on histamine levels. Smoked meat is known to have high histamine content that could raise histamine levels (1). Other ingredients like cabbage, garlic, ginger, soy sauce, and sesame oil do not appear to have significant histamine levels or qualities of histamine liberation (2,3). It's important, however, to consider the impact of soy sauce. While not high in histamine in its standard form, if it's a fermented variety, it might contain higher levels of histamine due to the fermentation process (4). The process of fermentation can lead to higher histamine levels as it involves bacteria that can produce histamine as a byproduct (5). Garlic, on the other hand, could have potential histamine-lowering effects, as it has been observed to have some inhibitory effect against the activity of histidine decarboxylase – the enzyme that plays a crucial role in the production of histamine (6). However, any potential histamine-raising or lowering effects would highly depend on the amount of each ingredient used, individual enzymatic capability to break down histamine, along with one's individual sensitivity. In conclusion, while some ingredients in gyoza could potentially raise histamine levels, others might counteract this. Still, more specific research is needed in order to make conclusive claims about the impact of eating gyoza on histamine levels. Sources: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Zopf, Y., et al. (2009). The differential diagnosis of food intolerance. Deutsches Ärzteblatt International, 106(21), 359. 3. EFSA Panel on Biological Hazards (BIOHAZ) (2011). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. 4. Shim, S. M., & Santerre, C. R. (2004). Proteinase inhibitor reduces histamine production by reducing histidine decarboxylase in vitro. Journal of food protection, 67(2), 319-325. 5. EFSA Panel on Biological Hazards (BIOHAZ), 2011. 6. Ohtsu, H. et al. (2001). Inhibition of histamine synthesis by garlic in mastocytoma P-815 cells. Inflammation Research, 50, S57-S58.