Katsuobushi Histamine Information

Katsuobushi, a dried and fermented skipjack tuna widely used in Japanese cuisine, is typically high in histamine due to its fermentation process. The process of fermentation is known to increase histamine content in food, so it's likely that those sensitive to histamine may experience symptoms when consuming it [1]. Considering the components of Katsuobushi, the presence of fish, a common high histamine food, might contribute to the histamine content significantly. Notably, smoked and canned fish, akin to the process used in making Katsuobushi, are particular histamine sources as the process itself can influence histamine formation [2]. In terms of the potential for Katsuobushi to behave as a histamine liberator, there's no specific evidence that connects it directly with promoting the release of histamine. But it's worth noting that preservation processes - like fermentation in the case of Katsuobushi - have been correlated with the release of histamine in the body [3]. It's also important to recognize that certain foods and substances could delay histamine breakdown, including alcohol, cocoa products, and certain nuts. According to the food list you've provided, none of the ingredients commonly attached with Katsuobushi fall into these categories. So, while data specifically linking Katsuobushi with lower histamine levels is lacking, its fermentation process and the presence of fish would suggest its consumption could potentially increase histamine levels in the body, particularly in individuals with histamine sensitivity. References: [1] Maintz, L., & Novak N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. [2] Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675-690. [3] Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia, 43(5), 498-506.