Mussels Histamine Information

Mussels, like other invertebrate seafood, are known to increase histamine levels due to their property as histamine liberators. Although they may not contain high amounts of histamine in their natural state, the conditions of their storage and preparation can considerably heighten histamine content. For instance, mussels stored at room temperature for several hours or cooked in a tomato-based sauce (which is high in histamine) can become a source of significant histamine levels. A key factor in this scenario is the bacteria naturally present in mussels and other seafood, which can generate histamine when the seafood is improperly stored, handled, or cooked. Additionally, the introduction of other high histamine ingredients or histamine liberators—such as tomatoes, vinegar, and alcohol—in the cooking process can further increase the histamine content of the dish. Histamine liberators promote the release of histamine stored in our body's cells into our circulatory system, which can exacerbate histamine-related reactions in individuals with histamine intolerance or sensitivity. It should be noted, however, that some substances can lower histamine levels, although these are not specifically associated with mussels. Examples include certain probiotic strains (like Bifidobacterium infantis and Lactobacillus plantarum) and nutrients, such as Vitamin C and quercetin, have been observed to assist in the degradation of histamine and prevention of its release. Research conducted on specific nutritional content of mussels and their direct, quantifiable impact on histamine levels and release is limited. Much of the knowledge about the histamine content in mussels and other shellfish derives from generalized studies on seafood and food-borne illnesses. One must ensure safety in seafood consumption by adhering to correct storage and cooking practices, reducing the risk of histamine buildup. Those with known sensitivity or intolerance should approach the consumption of mussels and other histamine liberators with caution. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007 May 1;85(5):1185-96. 2. Al Bulushi I, Poole S, Deeth HC, Dykes GA. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation—a review. Critical reviews in food science and nutrition. 2009 Apr 1;49(4):369-77. 3. Raithel M, König HP, Leibl M, Fink M, Hahn EG, Konturek PC. Significance of salicylate intolerance in diseases of the lower gastrointestinal tract. Journal of physiology and pharmacology. 2005 Sep;56(5):89.