Linguine Alla Vongole Histamine Information

Linguine Alla Vongole is an Italian dish primarily composed of linguine, clams, garlic, olive oil, and occasionally tomato. Clams, the chief source of protein in this dish, do not appear on lists of foods that are high in histamines or trigger histamine release. Nevertheless, some sources suggest that shellfish, in general, can trigger histamine release, marking a possible, albeit minor point of concern for those with histamine intolerance. More concrete scientific data regarding the specific histamine impact of clams is lacking, therefore caution may be advised until further research is available. Garlic, another core ingredient, exhibits histamine-lowering properties. According to a study published in the Journal of Medicinal Food, garlic inhibits the release of histamine from mast cells, potentially balancing out any histamine-related issues that might arise from consuming clams. Olive oil, used for sautéing, does not have a high histamine content, nor is it known to be a histamine liberator, making it a safe ingredient from this perspective. Occasionally, linguine alla vongole recipes include tomatoes, which possess a high histamine content. Therefore, versions of linguine alla vongole that incorporate tomatoes may raise histamine levels more than those that adhere to the traditional recipe, potentially impacting those with histamine intolerance. Overall, the impact of Linguine Alla Vongole on histamine levels is dependent largely on the individual's unique response to its ingredients, particularly clams and tomatoes, while the garlic may help to mitigate any adverse effects. References: 1. Maintz and 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. 2. Kim et al., "Anti-allergic Action of Aged Black Garlic Extract in RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice," Journal of Medicinal Food. 2013 Feb; 16(2): 132–139. https://doi.org/10.1089/jmf.2012.2571