Octopus Sushi Histamine Information

The impact of eating octopus sushi on histamine levels pertains primarily to the nature of fresh seafood. Highly perishable, seafood items, including octopus, have a potentially high histamine content if they are not treated and stored correctly. Bacteria present in seafood can convert an amino acid, histidine, into histamine, and this process can accelerate if the seafood is not immediately refrigerated or frozen after catch (1). Sushi is traditionally prepared with vinegar, which is considered a high histamine food, potentially adding to the histamine levels. However, the influence of vinegar in producing histamine in the context of sushi is contingent on the quantity and individual sensitivity. In terms of histamine liberators, which are substances that can trigger the release of histamine in the body, seafood like octopus could potentially serve as a liberator. However, there's a lack of conclusive scientific evidence directly linking octopus with increased histamine release (2) (3). Given these factors, individual responses to histamine in octopus sushi can vary considerably due to factors such as genetic variation in histamine tolerance, gut bacteria composition, and dietary habits. Finally, regarding lowering histamine, there is no specific data suggesting that octopus sushi or its ingredients can lower histamine. References: (1) "Seafood Health Facts: Making Smart Choices," Delaware Sea Grant, University of Delaware. (2) "Histamine and histamine intolerance," Am J Clin Nutr. 2007 May; 85(5): 1185–1196. (3) "Histamine Fish Poisoning Revisited," International Journal of Food Microbiology, June 2000; 58(1–2): 1–37.