Mangalitsa Pork Histamine Information

The impact of consuming Mangalitsa pork on histamine levels has not been widely studied. Mangalitsa pork, like other meats, does not have a high histamine content unless it is processed or stored for extended periods. High histamine levels in meats often result from bacterial fermentation during processing, improper storage, or spoiling; thus, fresh and properly stored Mangalitsa pork typically will not contribute significantly to dietary histamine levels. This is supported by general findings showing fresh, unprocessed meats are low in histamine (Joneja JM, 2003, Comprehensive Review of Histamine). Despite this, smoked or cured Mangalitsa pork products, like ham or salami, could have a higher histamine content due to the processing. These products could potentially act as histamine liberators, although specific research relating to these types of Mangalitsa pork products is sparse. As various ingredients can impact histamine levels, the overall histamine load of a meal containing Mangalitsa pork could be affected by other components. For instance, if the pork is served with foods known to delay the breakdown of histamine, such as pineapples, papaya, or any cocoa and nut-containing products, the histamine-caused response could potentially intensify. In this context, while the impact of Mangalitsa pork alone on histamine levels is presumed less significant due to its fresh and unprocessed nature, the collective dietary and nutritional habits should be considered. Specifically, the consumption of other histamine-rich or histamine-liberating foods alongside it can affect individual sensitivity. It's important to note that everyone's tolerance to histamine varies, and individual responses might differ. While the current understanding supports lower histamine content in fresh Mangalitsa pork, further research in this sphere would allow for a more comprehensive understanding. Reference: Joneja JM. Histamine and histamine intolerance. Am J Clin Nutr. 2003;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185