Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Please bear in mind that this information is not medical advice. Our editors have tested many products themselves or evaluated the products via publicly available sources. We do not guarantee that you will tolerate the products we rate here.
Additional Informations
Monkfish fillets, as a type of seafood, are a potential source of dietary histamine. Histamine content in fish may vary depending on various factors including storage conditions and freshness. Improperly stored or aged fish can have higher histamine levels, as microorganisms present in the fish can convert histidine, an amino acid, into histamine (Wunderlichova et al., 2014). Therefore, fresh and properly stored monkfish fillets may have lower histamine content compared to those that are not.
On the other hand, there seems to be no scientific literature that identifies monkfish fillets or its specific consumption as a histamine liberator - products which do not contain histamine but promote its release from bodily stores.
While some fish products and invertebrate seafood are listed as histamine liberators, monkfish fillets, unless further processed or paired with substances that promote histamine release, do not necessarily belong in this category.
Also considering that monkfish fillets do not prominently feature in the mentioned lists of foods with high histamine content, or those that delay histamine breakdown, it is therefore not evident or clear based on the presented data how significant the impact of eating this product is in regard to histamine levels.
Nevertheless, it is still recommended for those with histamine intolerance to consume fish products including monkfish fillets freshly cooked and well-stored to ensure minimum risk.
Referenced Sources:
Wunderlichová, L., Buňková, L., Koutný, M., Jančová, P., & Buňka, F. (2014). Formation, degradation, and detoxification of putrescine by foodborne bacteria: a review. Comprehensive Reviews in Food Science and Food Safety, 13(4), 1012-1030.