Lobster Bisque Histamine Information

Lobster bisque, a creamy soup typically made with lobster, a variety of vegetables, and potentially alcohol-infused broth, can impact histamine levels due to the nature of its ingredients. Lobster falls within the category of invertebrate seafood. Although it does not inherently contain high levels of histamine, it is classified as a histamine liberator due to its potential to stimulate the release of histamine within the body[^1^]. Therefore, consuming lobster bisque may prompt the release of histamine, posing a potential problem for individuals sensitive to histamine. The use of tomatoes and alcohol, specifically red wine, in certain recipes for lobster bisque could additionally increase histamine levels. Tomatoes are known to contain high amounts of histamine[^2^], and alcohol, especially red wine, can both increase histamine content and inhibit its breakdown[^3^]. However, the impact on histamine levels can be influenced by other ingredients used in the bisque. Certain vegetables and herbs may help to decrease histamine levels. For instance, onions and garlic added for flavor might assist in lowering histamine levels as they contain quercetin, a flavonoid known to stabilize histamine levels[^4^]. Lastly, it is always important to consider the freshness and preservation methods of the seafood; aged and poorly stored seafood can have significantly higher histamine levels[^5^]. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Komericki, P., & Akkilic-Materna, M. (2011). Histamine intolerance: the current state of the art. Hautarzt, 62(8), 591-599. [^3^]: Hernández-Flores, I. (2012). The role of diet in histamine intolerance. Nutr Hosp, 27(3), 27(3), 659-663. [^4^]: Weng, Z., Zhang, B., Asadi, S., Sismanopoulos, N., Butcher, A., Fu, X., ... & Theoharides, T. C. (2012). Quercetin is more effective than cromolyn in blocking human mast cell cytokine release and inhibits contact dermatitis and photosensitivity in humans. PloS one, 7(3), e33805. [^5^]: Linares, D. M., Del Rio, B., Ladero, V., Martinez, N., Fernandez, M., Martin, M. C., & Alvarez, M. A. (2012). Factors influencing biogenic amines accumulation in dairy products. Frontiers in microbiology, 3, 180.