Haggis Histamine Information

Haggis is a traditional Scottish dish comprising sheep's heart, liver, lungs, and typically blending oatmeal, suet, spices, along with salt and onion. When analyzing its histamine influence, each ingredient should be evaluated. Sheep organs, much like offal, can contain histamine, especially if not fresh. Additionally, they can potentially trigger the release of histamine as they fall under the category of organ meat. Onions and spices, although generally low in histamine, might have a liberating effect stimulating histamine release in some individuals, although individual reactions vary widely. Oatmeal, salt and suet are not known to contain high levels of histamine, histamine liberators, or substances that delay the breakdown of histamine. Therefore, while the levels of histamine in Haggis might not be as high as in some notorious histamine-rich foods like aged cheeses, fermented or smoked meats, it still could contribute to the overall dietary histamine load or trigger histamine release, especially for sensitive individuals. However, broad and definitive data are scarce as few concrete studies link Haggis consumption to histamine levels specifically. Therefore, individual dietary sensitivity and tolerance should guide consumption. For managing histamine levels, factors beyond just individual food items should be considered. These could relate to the freshness of food, the way they're processed, cooked or preserved, storage time, and your individual sensitivity. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Histamine intolerance (histaminosis). Retrieved November 99, 2021, from https://www.dietvsdisease.org/histamine-intolerance/ 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., . . . Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International, 26(2), 72–79. https://doi.org/10.1007/s40629-017-0011-5 4. Histamine-Rich Foods, Substances, Histamine Liberators and Enzymes: https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf