Lap Cheong (Chinese Sausage) Histamine Information

Lap Cheong, or Chinese Sausage, is a traditional dried sausage that is often used in Asian cuisines. Its primary ingredients are pork, fat, and various seasonings, which may include rice wine, soy sauce, and sugar. Since Lap Cheong is a cured and smoked product, the impact on histamine levels could potentially be significant, considering that smoked meats such as ham and salami have been identified as high in histamine content. Preserved food products, like Lap Cheong, tend to have higher histamine levels due to the process of fermentation or aging they undergo. During this process, bacteria convert the amino acid histidine into histamine. Therefore, the longer a food is stored or left to mature, the higher the histamine levels become. While there is no specific instrumentally focused research on Lap Cheong and its histamine content, the general consensus based on its production process and ingredients would suggest that it likely falls into the high histamine food category. In ingredients, one common seasoning used in Lap Cheong is rice wine, which is a type of alcohol. Alcohols are known to delay the breakdown of histamine, meaning that they may increase the retention of histamine in the body. Hence, it can be postulated that the rice wine in Lap Cheong might enhance its potential histamine impact. On the other hand, soy sauce, another common ingredient, is fermented and consequently can be high in histamine itself. It also contains glutamates, which are compounds noted as potential histamine liberators. In the light of these points, it is suggested to be careful with the consumption of Lap Cheong, particularly for people with histamine intolerance. Consulting a healthcare professional would be the safest route to manage and understand any health effects in relation to histamine and food. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - 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. Allergo Journal International, 26(2), 72-79.