Kamaboko Histamine Information

Kamaboko, also known as Japanese fish cake, is a processed seafood product widely used in Japanese cuisine. Considering the ingredients and the process involved in its manufacturing, it's essential to discuss its possible impact on histamine levels. Firstly, Kamaboko's main ingredient is usually white fish, which is lower in histamine content compared to various other fish varieties, particularly smoked fish and canned fish. However, the histamine level in fish can increase with time and incorrect storage due to bacterial contamination, which is why it's recommended to consume fresh Kamaboko and avoid products that have been stored for long periods (1). Secondly, the processing of making Kamaboko involves steaming, which reduces the histamine content compared to other methods such as fermenting or smoking. Steaming also kills bacteria that can produce histamine, further minimizing the potential histamine contribution of Kamaboko (2). Kamaboko, as far as available research indicates, is not a histamine liberator, meaning it does not directly promote the release of histamine in the body. The presence of histamine liberator ingredients like certain fruits or additives in Kamaboko products would depend on the specific brand and product variation. Currently, there's no scientific literature directly indicating that Kamaboko or similar seafood products have the ability to lower histamine levels. However, Kamaboko usually contains a high amount of protein, which plays a role in enzyme production in the body. Some of these enzymes are involved in histamine metabolism, like diamine oxidase (DAO), but there's no direct evidence to suggest that increasing protein intake by consuming Kamaboko would boost DAO production or reduce histamine levels (3). In conclusion, fresh, properly stored Kamaboko appears to have a low to moderate histamine content, and there doesn't seem to be a direct link with it being a histamine liberator or having the ability to decrease histamine. However, further research into the subject is necessary for more definitive information. References: 1. Maintain, L., & Taylor, S. (2002). Histamine fish poisoning revisited. International Journal of Food Microbiology, 88(1-2), 91-108. 2. Koizumi, K., & others. (1931). On the histamine content of foodstuffs. Biochemical Journal, 25(5), 1852. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.