Jambalaya Histamine Information

Jambalaya, a flavorful dish of meats and rice, can potentially impact histamine levels in the body due to the ingredients it typically contains. For example, it often includes tomato products and smoked meats, which are both known to be high in histamine. Besides, it can be prepared with different types of seafood like shrimp or mussels that act as histamine liberators, which may not contain histamine themselves but promote its release in the body. In particular, smoked meats such as ham and the various kinds of sausages often used in Jambalaya have been noted to contain higher levels of histamine. Similarly, tomato-based products, such as the crushed tomatoes frequently incorporated in the dish, can also contribute to an increased histamine load (1). Depending on the recipe, jambalaya could potentially contain other histamine liberators or foods capable of delaying the breakdown of histamine, such as mushrooms, shellfish, or alcohol. This would result in the body effectively having higher histamine levels for longer periods even though the food item in question does not necessarily have a high histamine content on its own (2). However, it should be noted that the histamine content and histamine liberating potential of a meal like Jambalaya could vary significantly depending on the exact ingredients and preparation methods employed. For instance, the usage of fresh meats or seafood instead of smoked or canned options could potentially reduce the meal's overall histamine load. Though Jambalaya could potentially contribute to increased histamine levels due to its common ingredients, further research is needed to determine the exact impact of this dish on histamine levels in the body. References: 1) Taylor, S L. "Histamine food poisoning: toxicology and clinical aspects." Critical reviews in toxicology vol. 17,2 (1986): 91-128. doi:10.3109/10408448609023767 2) Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition vol. 85,5 (2007): 1185-96. doi:10.1093/ajcn/85.5.1185