Probably Low in Histamine
Probably Low in Histamine
Probably Low in Histamine
Probably Low 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
Nikujaga, a popular dish in Japan, contains key ingredients such as thinly sliced meat, potatoes, onions, soy sauce, sake, and sugar. Analyzing these components in relation to histamine levels, the meat used, if fresh and cooked promptly, typically does not pose an issue. However, it is essential to note that any histamine content increases with the length of meat storage or improper refrigeration.
The other ingredients in Nikujaga (potatoes, onions) are generally on the low-histamine side and should not substantially affect histamine levels. Still, small differences could exist depending on the specifics of the recipe and individuals' different sensitivity levels to histamine. You should also keep soy sauce's content in mind, as fermented products such as this can have higher histamine content.
Sake, a common element in Nikujaga, presents as a complicating factor. Containing alcohol, it has the potential to slow histamine breakdown, possibly causing an increase in histamine levels in the blood. On the contrary, its impact would depend on the quantity used and an individualâs sensitivity.
However, it is vital to mention that the interaction between different ingredients and substances can occasionally affect histamine levels in complex ways. One ingredient's effects can potentially be mitigated or amplified by another, making these interactions a substantial area of continual research.
Citing specific research on Nikujagaâs direct impact on histamine levels proves challenging, as such studies are currently limited. Further research is necessary to better understand the overall influence of Nikujaga and similar dishes on histamine levels.
References:
- Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.
- Joneja, J. M. V. (2016). The Health Professionalâs Guide to Food Allergies and Intolerances.
- Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., Lepp, U., Niggemann, B., Saloga, J., SchĂ€fer, C., Werfel, T., Zuberbier, T., & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72â79.
Please note that this explanation reflects the general knowledge on the topic, and personal experience may vary. Always consult with a healthcare professional or a nutritionist if you suspect you might have a histamine intolerance.