Lamb Shanks Histamine Information

Lamb shanks, by nature, are not high in histamine content or histamine liberators. Nonetheless, these attributes could considerably fluctuate due to various factors such as the preparation method, the age of the meat, and the specific ingredients used in the marination or cooking process. For instance, smoked, aged, or processed meats including lamb can have higher histamine levels. If lamb shanks are smoked or prepared with seasonings containing vinegar, tomatoes, or mushrooms, the histamine content could significantly increase. Furthermore, substances such as alcohol or glutamate used during the preparation could delay the breakdown of existing histamine in the body, potentially amplifying the effect. On the other hand, certain cooking methods and ingredients could help lower histamine levels. Fresh and adequately cooked lamb shanks can be low in histamine. Moreover, choosing seasonings and side dishes that do not fall into high histamine, histamine-delaying, or histamine-releasing categories, can also prevent exacerbation of histamine levels. In conclusion, while lamb shanks themselves are not influencial on histamine levels, the manner in which they are prepared and served could impact those levels significantly. The key to managing histamine levels while consuming lamb shanks or any other ingredient lies chiefly in being aware of the intrinsic levels of the ingredient itself, the levels induced by the preparation method, and how different elements of a meal can interact with each other. It is imperative to mention that precise information about the impact of eating specific varieties of lamb shanks on histamine levels appears to be scarce. Hence, this explanation is based on the nature of lamb meat, knowledge about histamine content, and common preparation methods. More specific research may be warranted for a more accurate understanding. This product 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. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. https://www.ncbi.nlm.nih.gov/pubmed/17490952 2. Sattler J, Hesterberg R, Lorenz W, Schmidt U, Crombach M, Stahlknecht CD. Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents Actions. 1988;23(3-4):361-365. doi:10.1007/BF01968142 3. National Institute of Health. Histamine. 2020. https://www.ncbi.nlm.nih.gov/books/NBK447093/