Ono (Wahoo Fish) Histamine Information

Eating Ono, also known as Wahoo fish, could potentially impact your histamine levels due to the high histamine content in mature and improperly stored fish (1). This particular fish belongs to the mackerel family, a group often associated with high histamine levels when not processed and stored properly. This is due to the bacterial spoilage of fish tissues that can produce histamine from the amino acid histidine (2). Furthermore, adding vinegar or tomatoes, both high in histamine content, while preparing your Wahoo fish, will likely increase your overall histamine intake. Additionally, certain ingredients that may be used in preparing seafood, such as papaya or pineapple, can delay the breakdown of histamine, leading to increased levels in the body (3). Conversely, adding Green or black tea, although they delay the breakdown of histamine, could help lower its levels as they are rich in antioxidants and anti-inflammatory compounds (4). Keep in mind that some foods like cocoa products, citrus fruits, and certain nuts are histamine liberators, but this doesn't mean they contain high level of histamines. Rather, they may promote the release of stored histamine in the body (5). Unfortunately, despite extensive research, there is currently no specific evidence showing whether eating Ono could effectively lower histamine levels or promote its release in a greater magnitude. This product has not been researched well enough to publish any informations. Our team is working hard on this. Data will be available soon. References: 1. https://www.ncbi.nlm.nih.gov/pubmed/18953931 2. https://seafood.oregonstate.edu/sites/agscid7/files/snic/histamine-formation-in-tuna-and-mahi-mahi-carcasses.pdf 3. https://journals.lww.com/co-allergy/Abstract/2018/02000/Food_and_histamine_intolerance.13.aspx 4. https://pubmed.ncbi.nlm.nih.gov/32830423/ 5. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5707683/