Lobster Histamine Information

Lobsters, particularly Atlantic or Maine lobsters, contain a moderate amount of histamine, although it is much less than the high histamine seafood such as mackerel, tuna, or herring. Histamine levels can potentially increase in lobster when it is improperly stored or during the process of decomposition. If the lobster is properly cooked and fresh, the histamine level should be reasonably manageable for those without severe histamine intolerance. However, lobster is considered among histamine liberators, which means the body's histamine storage could be potentially released upon consumption. This could be a concern for individuals with histamine intolerance as they have limited capacity to break down histamine in their body. Therefore, despite lobster being relatively low in histamine levels, the overall effect may result in a surge in histamine in the body. The impacts of histamine liberators are not universally agreed upon in scientific literature, and more research is required to definitively understand their effects. Some studies suggest reactions may vary depending on individual tolerance levels, the concentration of histamine, and the combination with other foods. It is worth noting the surplus of foods with ingredients that might delay the breakdown of histamine or increase its release if consumed with lobster. For instance, a lobster dish accompanied by a glass of red wine or served with a tomato-based sauce could inadvertently result in considerable histamine intake. Conversely, research is still limited on foods that actively lower histamine levels. Some sources suggest that fresh fruits and vegetables, or food rich in Vitamin C and B vitamins may help reduce histamine by enhancing its breakdown. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - O'Hara, K. (2009). Trainee Manual: Provide Advice on Food. Victoria: Department of Education and Training. - Sattler, J., Hafner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. As the research in relation to lobsters and histamine levels is not exhaustive, our team is working hard on this. More data will be available soon.