Lamb Histamine Information

Lamb, as a type of red meat, does not inherently contain a high amount of histamine. However, its impact on histamine levels can vary depending on how it's prepared and cooked. The meat's storage duration can influence histamine levels as longer storage at room temperature or improper refrigeration can lead to an increase in histamine production, due to bacterial action. On the other hand, fresh, properly stored and cooked lamb should not pose a significant risk for increasing histamine levels. Just as with other types of meat, lamb can also potentially act as a histamine liberator in people who are sensitive or intolerant to histamines, as meat protein can stimulate the release of histamine from mast cells in the body. There are some food additives and spices commonly used in the preparation of lamb dishes that could act as histamine liberators, such as certain preservatives or glutamate. Therefore, the manner of preparation, the freshness of the meat and the ingredients used in the recipe can all impact the histamine level relating to lamb consumption. However, specifics about lamb meat and its effect on histamine levels are relatively understudied. It's therefore important to remember that individual reactions can vary, and what triggers a histamine reaction in one person may not necessarily trigger a reaction in another. Furthermore, those with histamine intolerance might need to consider the overall diet and not just individual foods, as the total load of histamine might affect the histamine levels in the body. The details of certain specific ingredients in the typical processing and preparation of lamb such as herbs, spices, and particular cooking methods has not been researched well enough to publish any information. Our team is working hard on this. Data will be available soon. References: 1. Maintz, L, & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. 2. Reese I, Ballmer-Weber B, Beyer K, Fuchs T, Kleine-Tebbe J, Klimek L, Lepp U, Niggemann B, Saloga J, Schäfer C, Werfel T, Zuberbier T, Worm M. (2017) German guideline for the management of adverse reactions to ingested histamine. Allergo J Int, 26(2), 72-79. 3. Schnedl WJ, Lackner S, Enko D, Schenk M, Holasek SJ, Mangge H. (2019) Evaluation of symptoms and symptom combinations in histamine intolerance. Intest Res, 17(3), 427-433.