Mussels Marinara Histamine Information

Eating Mussels Marinara could potentially impact histamine levels due to several factors inherent in its ingredients. Mussels, being invertebrate seafood, are identified as histamine liberators despite not containing high levels of histamine. They have the ability to promote the release of histamine in the body, potentially increasing histamine levels and the risk of histamine intolerance symptoms in susceptible individuals^(1^). The marinara sauce often accompanying mussels may also impact histamine concentrations. Typical marinara sauce contains tomatoes, which are listed as food with high histamine content^(2^). Meanwhile, additions such as wine and garlic in the sauce could affect the breakdown of histamine. While there's not enough research about garlic, alcohol is known to delay histamine degradation^(3^). However, consuming Mussels Marinara does not automatically imply escalating histamine levels for everyone. The individual sensitivities, dietary patterns, and overall gut health play a significant role in determining the histamine response. Moreover, while histamine levels may potentially increase due to mussels and tomatoes, it is also important to consider possible balance from other ingredients like olive oil, onions, and herbs like basil and parsley used in making the sauce. These ingredients are not on the high histamine foods list and may possibly counteract the effects to some extent. Yet, their specific impact on tempering histamine release or promoting its breakdown is not well established through the dedicated research studies. Thus, one must be cautious while consuming Mussels Marinara, especially those predisposed to histamine intolerance or sensitivity. Anyone who notices adverse reactions after consuming this dish should consult a healthcare provider or a dietitian to discuss dietary modifications or therapeutic treatments. ^(1^) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. ^(2^) Worm, M. (2019). Histamine intolerance: the final diagnosis? Allergo Journal International, 28(6), 191-194. ^(3^) Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colorectal mucosa of patients with food allergy. Inflammation Research, 53(2), S31-S32.