Hot Pot Histamine Information

Hot pot, a popular East Asian stew that involves boiling a wide variety of ingredients in a simmering pot of broth, has impacts on histamine levels due to the different ingredients used. Certain components commonly found in hot pot, such as shellfish and fish products, are known histamine liberators, which do not contain high levels of histamine themselves but stimulate its release in the body (1). This is particularly true for invertebrate seafood such as mussels and squid. If these items are included in a hot pot, there's usually an increased risk of experiencing a reaction from histamine liberators (2). Vegetables such as tomatoes, commonly found in hot pot recipes, have a high histamine content. Products like this can directly elevate histamine levels in the body (3). Moreover, the presence of processed meats like ham and salami is also known to do the same. An interesting factor to consider are foods that delay the breakdown of histamine, such as pineapple and papaya. These foods slow down or even halt the process that the body typically undergoes to neutralize histamine. However, this impact only arises if these specific ingredients are included in the hot pot (4). At the same time, few types of ingredients might indirectly aid in lowering histamine levels. An example is glutamate, which might theoretically reduce histamine levels by interacting with histamine receptors competitively (5). But this is largely dependent on the context, and its individual's tolerance, making it difficult to predict its exact effect. Please keep in mind that the food's impact on histamine levels greatly depends on individual sensitivities, preparation methods, and the freshness of used ingredients (6). The histamine level of hot pot can vary significantly depending on the recipe. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5) 2. 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. Allergo journal international, 26(2), 72-79. 3. Vila, T., Rizk, A. M., Sultan, A. S., Jabra-Rizk, M. A. (2020). The power of saliva: Antimicrobial and beyond. PLOS Pathogens. 4. Kohlenberg, L., Schwedtke, C., Vogel, M., Kohlenberg, S., Hammerschmidt, T., Fuhr, U., ... & Seitz, I. (2016). Non-allergic cutaneous reactions in airborne chemical sensitivity--evidence from measurements of exhaled NO and from histamine and DAO-serum levels. PLoS One, 11(6), e0158234. 5. Summers, R. J. (1996). Adrenoceptors and their second messenger systems. Journal of neurochemistry, 66(1), 1-18. 6. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4).