Maki Rolls Histamine Information

Maki rolls, a popular form of sushi, can be composed of a variety of ingredients, including raw fish, rice, and vegetables. The impact of these on histamine levels can vary depending on the type of fish and other ingredients used. Starting with the main ingredient, raw fish is one of those food items that can have higher histamine levels. This is particularly true for certain types of fish such as mackerel, sardines, and skipjack tuna, which are often used in sushi. The histamine content in these fishes can increase if improperly stored or not immediately consumed (1). Rice, another common ingredient in maki rolls, does not naturally contain high levels of histamines and neither does it cause the release of histamines. However, the vinegar in the sushi rice, which provides its distinct flavor, might contribute to histamine levels for its content of vinegar, a high-histamine food (2). For vegetables usually used in maki rolls, such as cucumbers and avocados, these are typically low in histamines and do not trigger their release. In conclusion, the net impact of maki rolls on histamine levels would largely depend on the type of fish used and the freshness of the ingredients. Moreover, those with severe histamine sensitivity should exercise caution when eating sushi, especially varieties that contain known histamine triggers. However, note that the impact of maki rolls on histamine levels has not been explicitly studied. Lowering histamine levels through consumption of certain foods is also not a well-researched topic as of now. Thus, this interpretation stems from the ingredients commonly found in maki rolls and their individual, known effects on histamine levels. References: 1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3012385/ 2. https://www.sciencedirect.com/science/article/pii/S2212429220333541.