Meats Histamine Information

Consumption of meat, particularly processed and smoked varieties such as ham and salami, is associated with increased histamine levels. This is due to the fact that these meats undergo a fermentation process which can lead to the formation of biogenic amines, including histamine[^1^]. Offal or organ meats are also noted for their high histamine content[^1^]. Fish products, especially smoked and canned fish, elevate histamine levels significantly. This is because fish are naturally high in histidine, an amino acid that bacteria convert to histamine following the fish's death[^2^]. Improved chilling and handling procedures can reduce this histamine production[^3^]. Cheese, particularly hard, long-ripened varieties, contain high histamine levels due to the involvement of certain bacteria in the ripening process[^4^]. Similarly, yogurt and buttermilk exhibit elevated histamine content, likely owing to the fermentation process involved in their production[^5^]. Fruit and vegetables such as tomatoes, pineapples, papayas, and mushrooms not only contain histamine but, in some cases, also act as histamine liberators, promoting the release of the compound in the body[^6^]. Cocoa products, certain nuts like walnuts and hazelnuts, and additives like glutamate are also known histamine liberators[^6^]. Products such as red wine, champagne made from red grapes, and others that contain vinegar (like pickled vegetables and mustard), along with energy drinks and beverages like green and black tea, can delay the breakdown of histamine, leading to an accumulation in the body[^7^]. Moreover, alcohol, in general, interferes with the functioning of the enzyme DAO, which is critically involved in histamine breakdown[^8^]. Regarding baked goods containing yeast, their impact on histamine levels is complex and may vary depending on the product due to the myriad of ingredients involved. Therefore, this product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Lehane, L., & Olley, J. (2000). Histamine fish poisoning revisited. International journal of food microbiology, 58(1-2), 1-37. [^3^]: EFSA Panel on Biological Hazards (BIOHAZ). (2011). Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. [^4^]: Alvarez, M. A., & Moreno‐Arribas, V. (2014). The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in food science & technology, 39(2), 146-155. [^5^]: Linares, D. M., Del Río, B., Ladero, V., Martínez, N., Fernández, M., Martín, M. C., & Alvarez, M. A. (2012). Factors influencing biogenic amines accumulation in dairy products. Frontiers in microbiology, 3, 180. [^6^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^7^]: Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2019). Evaluation of symptoms and activity of non–immunoglobulin E–mediated gastrointestinal food allergies in adults. Practical Gastroenterology, 43(2), 26. [^8^]: Kacik, J., Kluknavská, K., & Solár, P. (2020). Interaction between alcohol consumption and intestinal microbiota: A possible way to the understanding of the dual role of alcohol in the liver injury. Liver Research, 4(4), 220-228.