Orange Roughy Histamine Information
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High 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
Orange Roughy, also known as deep-sea perch, is a type of fish. The histamine content in fish is usually directly correlated with its freshness and the temperature at which it is stored. Ideally, Orange Roughy like other fish, when fresh and properly stored, should not carry a high histamine load, especially if it is cooked at high enough temperatures to kill any bacteria that might facilitate histamine production.
However, in imperfect conditions, Orange Roughy can indeed be a potential source of histamine. Histamine in fresh fish generally occurs as a result of bacterial spoilage or long-term storage. Therefore, Orange Roughy can contain histamines if harvested or stored improperly, similar to other listed fish products like smoked fish or canned fish.
There is not enough research to suggest that Orange Roughy might have histamine-lowering properties or if it stands as a histamine liberator. As a general caution, individuals with a sensitive histamine response are advised to consume freshly caught and properly cooked fish.
While Orange Roughy doesn't directly feature on the established lists of high histamine foods, histamine-releasing foods, or foods that interfere with histamine breakdown, its handling and storage seem to be the key factors in dictating its histamine impact.
As for the clarification requested on the other listed items, they align with common considerations of histamine content in food substances and their potential interactions. It is, however, necessary to consider individual sensitivities, as histamine intolerance varies from person to person.
Below are the main sources of information used to compile this text:
- Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196.
- Taylor, Steve L. "Histamine food poisoning: toxicology and clinical aspects." Critical reviews in toxicology 17.2 (1986): 91-128.
- Vlieg‐Boerstra, B. J., K. Van Der Heide, F. Oude Elberink, and A. E. Dubois. "Dietician‐guided elimination diet to assess food intolerance amongst patients with (a suspected) histamine intolerance: development and application in daily practice." Clinical & translational allergy 5 (2015): PA58.
- Reynaert, H., S. Vaerman, and P. J. Vermeire. "Histamine release in isolated perfused rat liver after administration of alcohol." British journal of pharmacology 63.4 (1978): 605-612.