Nduja Histamine Information

Nduja is a traditional Italian spreadable salami, primarily composed of pork, red peppers and various spices. Given its core ingredients, it is likely that consuming Nduja can lead to fluctuations in histamine levels. The impact on these levels primarily stems from the fact that it contains pork, which falls under the category of smoked meats, known to host high histamine content. Furthermore, the spices used in the preparation of Nduja may also have the potential to increase histamine, albeit the specific impact can vary depending upon the particular spices used. However, it is important to note that histamine content can also be influenced by how the food is stored and aged. For example, smoked and cured meats like Nduja, especially if aged for a long period, can innately develop higher histamine levels due to bacterial action. Nonetheless, this product has not been researched well enough to publish specific numerical values of potential histamine content (1). Apart from direct histamine content, some components in Nduja might play the role of histamine liberators. Although specific research pertaining to Nduja as a histamine liberator is not available, using the general framework, certain spices (depending upon their type) could potentially be triggering a histamine response. It is vital to consider that the impact of consuming Nduja on histamine levels can greatly differ from person to person, based on their individual tolerance, gut health and the efficiency of their histamine breakdown system. In relation to foods that could possibly lower histamine levels, current research doesn't suggest that any of the ingredients in Nduja have this property. Sources referenced: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007 May;85(5):1185-96. doi: 10.1093/ajcn/85.5.1185. PMID: 17490952.