Okonomiyaki Histamine Information

Okonomiyaki, a classic Japanese dish often compared to an omelet or pancake, contains a multitude of ingredients that can potentially affect histamine levels, based on the foods people utilize when preparing the dish. Okonomiyaki's ingredients usually include cabbage, green onions, meats, seafood, and a variety of toppings and sauces. For instance, mushrooms, one of the possible toppings for Okonomiyaki, are known to be high in histamine content. Similarly, smoked ham or other meats, which are used as fillings, can also have considerable histamine content, hence leading to increasing histamine levels upon consumption (Maintz, Novak, 2007). Seafood, specifically shellfish like squid, often serves as an ingredient in Okonomiyaki. While they do not inherently contain high histamine, shellfish are known histamine liberators that stimulate the release of histamine in the body, potentially causing an increase in overall histamine levels (Vlieg-Boerstra et al., 2005). While it's typical for Okonomiyaki to be laden with foods known to activate histamine or increase its levels in the body, some variants of the dish can contain food items that alleviate these levels. Green onions, for instance, are rich in quercetin, a flavonoid that lowers histamine levels by blocking histamine production and stabilizing mast cells in the body (Rogerio et al., 2007). As Okonomiyaki's ingredients can be rather flexible, it may be wise for those with histamine intolerance to make inquiries into its content or, better yet, custom-order their dish to minimize or avoid ingredients known to affect histamine levels. However, specific research on the impact of eating Okonomiyaki on histamine levels is lacking. Therefore, please interpret these interpretations involving its ingredients with caution until more concrete data is made available. For the earlies studies: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196. - Vlieg-Boerstra B.J., van der Heide S., Oude Elberink J.N., Kluin-Neleman J.C., Dubois A.E., (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(28), 1565-1567. - Rogerio, A. P., Dora, C. L., Andrade, E. L., Chaves, J. S., Silva, L. F., Lemos-Senna, E., … Faccioli, L. H. (2007). Anti-inflammatory effect of quercetin-loaded microemulsion in the airways allergic inflammatory model in mice. Pharmacological Research, 55(2), 94-103. DOI:10.1016/j.phrs.2006.10.014.