New York Strip Steak Histamine Information

Consuming New York Strip Steak does not usually have direct effects on histamine levels in the body, as it does not fall under high histamine food, delay histamine breakdown, or histamine-liberating food categories. However, factors such as how the steak is prepared, stored and individual body reactions may change this. Although fresh beef such as NY Strip typically has lower histamine levels, the preparation and storage methods can affect this. If the steak is aged or fermented as some gourmet versions might be, histamine levels could increase during this process. Similarly, if the meat is not appropriately kept fresh at cold temperatures or stored for a longer duration, bacteria can produce histamine in the meat, resulting in higher histamine content (1). Moreover, while the steak itself may not be a concern, the accompaniments, spices or sauces used in the preparation could impact histamine levels. Certain seasonings such as vinegar, papaya-based marinades, or tomato-based BBQ sauce, found in the category of high histamine foods or histamine liberators, might boost total histamine intake if used in steak preparation (2). It's worth considering that reactions to food can vary individually. Some people may have a sensitivity or intolerance to histamine in food, whose symptoms might be triggered by consuming histamine-rich or histamine-liberating foods, although New York Strip Steak does not typically fall under these categories. Conclusively, consuming New York Strip Steak is unlikely to notably affect histamine levels unless it has been stored for lengthy periods, prepared with high histamine condiments or if the individual has a particular sensitivity or intolerance to histamine. References: 1. National Headache Foundation. 2007. Low Tyramine Diet [Online]. Available at: https://headaches.org/wp-content/uploads/2018/09/Low-Tyramine-Diet.pdf 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.