Langoustines Histamine Information

Langoustines are a type of shellfish, specifically a crustacean, that are commonly consumed as food. Although they are not listed in the typical high-histamine or histamine liberating food categories, it's important to take note that shellfish, including langoustines, can be potentially problematic for people with histamine intolerance, as they often contain higher levels of this compound especially when improperly stored or not fresh. Like other shellfish, langoustines contain various amounts of histamine and are potent histamine liberators, meaning they can induce the body to release histamine. Histamine levels can potentially increase particularly in spoiled or fermented shellfish. Therefore, consuming fresh langoustines might yield a lower histamine impact as compared to ones that are not fresh, improperly stored, or have been processed. Furthermore, the consumption of langoustines can be impacted by what it is paired with. Menu items or recipes using langoustines with ingredients like tomatoes, certain cheeses, or being served with red wine or champagne can lead to a higher overall histamine load due to the combination of high histamine foods. In regards to langoustines exhibiting a potential decrease in histamine levels, no specific studies or scientific evidence currently demonstrate this effect. Remember that individual responses to histamine in food can vary greatly and depend on factors such as the general state of health, the integrity of the gut lining, and the efficiency of histamine-degrading enzymes in the body. The paucity of specific research on this topic underlines the point: "This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon" when it comes to the correlation between the consumption of langoustines and histamine levels in the body. References: MAINTZ, L., & NOVAK, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 San Mauro Martin I, Brachero S, Garicano Vilar E. Histamine intolerance and dietary management: A complete review. Allergol Immunopathol (Madr). 2016 Sep-Oct;44(5):475-83. doi: 10.1016/j.aller.2016.05.004. Sattler, J., Hesterberg, R., Lorenz, W., Schmidt, U., Crombach, M., & Stahlknecht, C. D. (1988). Inhibition of human and canine diamine oxidase by drugs used in an intensive care unit: relevance for clinical side effects?. Agents and actions, 23(3-4), 357–362. https://doi.org/10.1007/BF01966672