Mackerel Sashimi Histamine Information

Eating Mackerel Sashimi can contribute to increased histamine levels in the body, particularly if the fish is not fresh or correctly refrigerated. Histamine is not naturally present in fish, but fish can contain bacteria that convert the amino acid histidine into histamine, which is why, especially in products like sashimi, freshness is key (1). Having a clear understanding of the impact of histamine liberators and histamine inhibiting foods is paramount for individuals with histamine intolerance. Although Mackerel Sashimi does not typically contain other ingredients, if it's consumed with products such as alcohol or cocoa products that delay the breakdown of histamine, the overall impact on histamine level could be increased (2). It’s crucial to note that some sources suggest that fish and specifically fermented fish products can be high in histamine, however, this seems to be more associated with fish that are not fresh or have been improperly handled (3). In contrast, a study performed on histamine regulation in the body proposed that Omega-3 fatty acids - which Mackerel is rich in - may have a histamine reducing effect. However, further research is required in this area to establish specific dosage and effects (4). To make a final note, Mackerel Sashimi can indeed affect histamine levels in the body due to the presence of bacteria that convert histidine into histamine. Unsuitable handling and the pairing with specific foods, drinks, or substances can further increase histamine levels in the body. Sources: 1. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020). Histamine intolerance: the current state of the art. Biomolecules, 10(8), 1181. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2014). Histamine poisoning and control measures in fish and fishery products. Frontiers in microbiology, 5, 500. 4. Ali, A., & Holub, B. (2004). Omega-3 fatty acid supplementation in clinical and experimental models of histamine-mediated pathology. International archives of allergy and immunology, 133(2), 177-187.