Lomo Saltado Histamine Information

Lomo Saltado is a popular Peruvian dish, chiefly composed of sirloin (or similar cuts of beef), tomatoes, onions, peppers, and usually served with fried potatoes and rice. Considering the ingredients, it's important to analyze their histamine content or their role in histamine release or breakdown delay. Looking at the main component, beef, especially sirloin, is usually considered low in histamine unless it's aged or processed. Fresh is key, as bacteria interacting with the meat's proteins over time can naturally create histamine (1). Tomatoes, on other hand, carry a significant amount of histamine and are considered one of the common histamine-rich foods (2). The dish also includes onions and peppers. However, there is no solid scientific research calling out these ingredients as high in histamine or as histamine liberators, although anecdotal evidence from those with histamine intolerance suggests they may trigger symptoms in some individuals (3). Now looking at the side dishes, fried potatoes and rice generally have low histamine content, therefore, posing no significant effect on histamine levels (4). To sum up, the expected impact of Lomo Saltado on histamine levels would largely depend on the freshness of the beef, and the quantity of the tomatoes consumed as a part of the dish. However, it's important to note that individual responses can vary widely and other factors such as preparation, the cooking process, and individual intolerances could affect the final histamine content. References: (1) Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185–1196. (2) Lackner, S., Malcher, V., Enko, D., Mangge, H., Holasek, S.J. (2019). Histamine-reduced diet and increase of serum diamine oxidase correlating to diet compliance in histamine intolerance. European Journal of Clinical Nutrition, 73, 102–104. (3) Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. (4) Schnedl, W.J., Lackner, S., Enko, D., Schenk, M., Mangge, H. & Forster, F. (2019). Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance? Inflammation Research, 68(4), 279-284.