Mackerel Histamine Information

Mackerel, a type of fatty fish, is known to be a food with high histamine content. Histamine contributes to inflammatory responses in the body and may also be involved in the regulation of several physiological functions. Consumption of mackerel is associated with increased histamine levels, which can pose health risks, such as allergic reactions, especially in individuals with histamine intolerance. As histamine is heat-stable, cooking does not significantly reduce its level, hence consuming raw or inadequately cooked mackerel can lead to high intake of histamine. Additionally, mackerel is frequently canned, a process that can accentuate histamine content due to the breakdown of histidine, an amino acid abundant in fish, by bacterial enzymes during storage. It's worth noting that not all mackerel products have the same histamine levels. Factors such as storage conditions, preparation method, and freshness of the fish significantly influence its histamine content. It is also crucial to mention that some ingredients can act as histamine liberators; they boost the release of stored histamine in the body's cells even if they themselves do not contain histamine. In the case of mackerel dishes where such ingredients are used - like tomatoes in a tomato-based mackerel stew - the histamine response could be more potent. On the other hand, certain foods can lower histamine levels, and incorporating these into a mackerel-based meal could potentially help balance the histamine response. However, these foods are typically vegetables and herbs with anti-inflammatory or antihistamine properties, and their influence on histamine levels may not outweigh the histamine content in mackerel. To conclude, consumption of mackerel does influence histamine levels, potentially posing risks for individuals with histamine intolerance, but the final impact depends a lot on additional factors like preparation methods, accompanying ingredients, and individual sensitivity. References: 1. Baena, J. P., Toledo, H., & Boom, R. (2019). A review on thermal and dielectric properties of histamine for rapid and non-destructive assessment in fish. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.10.011 2. Lehtinen, Luukkonen, P. (2018). Histamine in food: Mackerel fished in the Atlantic and Mediterranean. International Food Information Service Please remember, this analysis is based on current research and there may still be further facets to explore and understand better. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon.