Korean Barbecue Histamine Information

The impact of consuming Korean Barbecue on histamine levels can vary on a case-by-case basis, largely depending on the specific ingredients used within the dish. Typically, Korean Barbecue revolves around the grilling of different types of meat -- notably, beef, pork, or chicken. Unprocessed, fresh meats in themselves are not high in histamine content nor do they liberate histamine in the body. However, if these meats are marinated in soy sauce or some form of vinegar prior to cooking, this can significantly contribute to increased histamine levels as these condiments are known to have high histamine content. Simultaneously, the dipping sauce often accompanying Korean Barbecue, called ‘ssamjang’, commonly contains chili peppers and soybean paste. Both ingredients are not typically high in histamine nor known to liberate histamine, but if left to ferment -- which is often the case with soybean paste -- it could contain higher levels of histamine due to bacterial fermentation. Accompaniments like pickled radish or kimchi – a staple in Korean meals – might also contribute to increased histamine levels due to the fermentation and addition of vinegar to these dishes. For alcoholic beverages, if consumed alongside the meal, certain types like red wine or beers can contribute to histamine production due to their fermentation process. On the contrary, many vegetables that are often served as part of Korean Barbecue, such as lettuce and garlic, could potentially have a lowering impact on histamine as they are rich in compounds that block the effects of histamine. In summary, the overall impact of Korean Barbecue on histamine levels can vary significantly based on the specific ingredients and preparation methods used. It's essential for individuals who are sensitive to histamine to be proactive in understanding what ingredients are used and how the food is prepared. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia, 43(5), 498-506. 3. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International, 26(2), 72.