Jerky Histamine Information

Jerky, a popular snack made from dehydrated meat, may have an impact on histamine levels in the body, but the extent is not straightforward and depends on several factors. Firstly, the method of preparation can highly influence the histamine level in jerky. As an inherent property, fresh meat has a low level of histamine. However, when meat, like jerky, is cured, smoked, or aged, the level of histamine can increase, as any bacterial activity during these procedures can produce histamine (1). Most commercially produced beef jerky undergoes a curing process and often incorporates flavor elements like vinegar, which contains high histamine levels (2). Moreover, the specific ingredients that accompany the meat during the preparation can be potential histamine liberators or contain high level of histamine themselves. For instance, a common ingredient in jerky spice mixes is paprika, which is considered a histamine liberator (3). Jerky might also be marinated in products like sauces and dressings that contain vinegar and tomato, both identified as having high histamine contents (2). In terms of the possible lowering of histamine levels, to the best of our knowledge, no specific ingredients that are typically used in jerky production have been identified with the capability of lowering histamine levels significantly. In conclusion, based on the ingredients and preparatory process, jerky could potentially increase histamine levels for those sensitive to histamine. However, as it may vary from product to product, it would be recommended to review specific product ingredients if you are histamine-intolerant. This brief explanation is dependent on data currently available and further research on specific jerkies and their ingredients is needed for more accurate information. References: 1. Maintz, L., Novak, N., Histamine and histamine intolerance, Am J Clin Nutr, 2007 2. Linauskas, A., Drabinskas, A., Naujokaitytė, G., et al., Biogenic amines in home-made and industrial fermented foods, Food Bioscience, 2019 3. Schink, M., Konturek, P., Tietz, E., et al., Microbial patterns in patients with histamine intolerance, Journal of Physiology and Pharmacology, 2018.