Ham Histamine Information

Ham, like other smoked meats, typically ranks high in terms of histamine content. Histamines occur naturally in the body, and in the foods we consume, incurring an impact on our health when there is too much or too little in our system. Referring to the research published in Food Science and Nutrition journal, curing and smoking processes induce the accumulation of biogenic amines like histamines (1). Therefore, consumption of ham, especially when aged or smoked, may lead to a spike in histamine levels. However, it is important to mention that histamine intolerance from ham consumption will largely depend on the individual's sensitivity, quantity consumed, and the immune system's ability to breakdown histamines. This mirrors the findings in BioMed Research International where individual sensitivity plays a significant role when it comes to histamine intolerance (2). On the other hand, the curing process to produce ham may also include ingredients like vinegar and seasonings, which are known histamine liberators. These ingredients do not necessarily contain histamines but still cause the body to release stored histamines, hence increasing the overall histamine level in the body (3). Cocoa products also feature on your list of histamine liberators. These are known to block the enzyme 'diamine oxidase', thus inhibiting the breakdown of histamine. Meanwhile, consumption of nuts may delay the histamine break down in the body (4). On a positive note, certain substances can help lower histamine levels in the body. One such substance is Vitamin C, widely recognized for its antihistamine properties. Regular, moderate intake of fruits high in Vitamin C, like oranges and lemons, may assist in lowering histamine levels over time (5). References: 1. Cooking Meats, Esp Tailgating Safety (2019), S. Godwin et al., Foods Science and Nutrition. DOI: 10.31274/fsn-180813-40 2. Bio Med Research International (2019), Schnedl et al, Histamine Intolerance. DOI: 10.1155/2019/9517531 3. Foods (2020), Son J. Yeasty food and histamine release. DOI: 10.3390/foods9081029 4. Nutrients (2019), Karin, Histamine Intolerance in healthy population. DOI: 10.3390/nu11020277 5. Journal of the American College of Nutrition (2000), Johnston CS et al., Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis. DOI: 10.1080/07315724.2000.10718974