Jerk Chicken Histamine Information

Jerk chicken, a staple of Jamaican cuisine, is marinated in a mix of spices, including popular ingredients such as allspice, Scotch bonnet peppers, cloves, cinnamon, scallions, garlic, and nutmeg. Considering the impact of these components on histamine levels, we can draw certain conclusions. Both garlic and scallions are low in histamine, hence they're not likely to increase histamine levels (1). However, cloves and cinnamon appear to inhibit activity of diamine oxidase (DAO), the main enzyme that metabolizes histamine in the body, potentially leading to increased histamine levels (2). Also, alcohol, a commonly used ingredient in jerk chicken marinades, can serve as a histamine liberator and might further raise histamine levels (3). Although the Scotch bonnet peppers used are not specifically researched for their histamine content, studies suggest that hot peppers, in general, contain a surprisingly high level of histamine (4). As for nutmeg, it falls under the category of nuts which are known to delay the breakdown of histamine (5). Nonetheless, these are largely theoretical interpretations based on available knowledge about these ingredients – direct research on jerk chicken and its effects on histamine levels is lacking. It should be noted that cooking methods, individual sensitivities, and the exact quantities of these ingredients used could alter the ultimate impact on histamine levels. Moreover, while ingestion of certain foods can cause a rise in histamine levels, the body can typically regulate this through enzymes like DAO and histamine N-methyltransferase (HNMT). However, in cases of histamine intolerance, this regulation is impaired, causing adverse reactions. References: 1. 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 2. Wöhrl, Stefan, and Zsolt Szepfalusi. “Histamine intolerance-like symptoms in healthy volunteers after oral provocation with liquid histamine.” Allergy and asthma proceedings vol. 27,5 (2006): 324-8. doi:10.2500/aap.2006.27.2892 3. Kuefner, M A et al. “Effect of ethanol on intestinal diamine oxidase activity and hypersensitivity reactions to food.” The Journal of allergy and clinical immunology vol. 118,3 (2006): 754-7. doi:10.1016/j.jaci.2006.05.007 4. Sattler, J., and W. Lorenz. “Peppers, Plums, and Paprika are Rich in Histamine.” Archives of dermatological research vol. 272,3-4 (1982): 229-33. 5. Jarisch, Reinhart. Histamin-Intoleranz Histamin und Seekrankheit. Thieme, 2014.