Larb Histamine Information

Larb, a Laotian and Thai dish traditionally made with a variety of mincemeat (such as duck, pork, or chicken), mixed herbs, lime juice, fish sauce and optional chili peppers, could potentially impact histamine levels due to some of its ingredients. The fish sauce commonly used in the dish could contain high levels of histamines, particularly if it is naturally fermented. According to an article by the U.S. National Library of Medicine, fermentation can lead to the accumulation of biogenic amines, such as histamine, in fish sauce (1). The citrus component of the dish, usually supplied by lime juice, has also been identified as a possible histamine liberator (2). According to the Swiss Interest Group Histamine Intolerance (SIGHI), citrus fruits can potentially release histamine from body’s storages, which can raise the histamine load in the body (2). One of the other primary components of Larb, such as chicken or pork, if properly cooked and consumed fresh, have low histamine content. However, old, spoiled, or unrefrigerated meats can contain higher histamine levels. By contrast, the fresh herbs used in Larb such as cilantro or mint do not increase histamine levels. However, to date, there is not enough research to definitively ascertain if they may decrease histamine levels within the body either (3). For those with histamine intolerance, a fresh, homemade version of Larb made with fresh and properly preserved ingredients, and without the addition of citrus, might be a better option to minimize histamine levels. References: 1. Halász, A., et al. (1994). Biogenic amines and their production by microorganisms in food. Trends in Food Science & Technology, 5(2), 42-49. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Health.harvard.edu. (2018). Foods to fight histamine intolerance - Harvard Health.