Lamb Tagine Histamine Information

Lamb Tagine is a rich Moroccan dish with various ingredients, including lamb, spices, and fruits like apricots and prunes. Lamb, the main ingredient, is a type of meat that does not contain high levels of histamine, nor does it fall under histamine liberators. This suggests that the histamine level will not significantly rise after consumption unless one is allergic or sensitive to lamb itself [1]. The other ingredients vary with recipes, but let's consider a common recipe that includes spices such as turmeric, cinnamon, and cumin, and fruits like apricots and prunes. These ingredients are not known to have high histamine content or to release histamine. However, if a specific recipe includes tomatoes which is a high histamine food, and if the dish is served with a glass of red wine and/or crusty bread that contains yeast; these ingredients can indeed raise histamine levels [2]. Be aware of the fact that the longer food is stored or left to slow-cook, the higher the levels of histamine become. So, even low-histamine foods can become high-histamine foods if they're not fresh [3]. In short, eating Lamb Tagine itself may not lead to high histamine levels unless it includes high histamine ingredients like tomatoes, or if it is consumed with high histamine foods like red wine or yeasted bread, or if the ingredients used are not fresh. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185 2. Histamine in Food, https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ 3. Laura Maintz, Natalija Novak, Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185