Osso Buco Histamine Information

Osso Buco, a traditional Italian dish, is composed mainly of braised veal shanks, vegetables, white wine, and broth. Due to the nature of these ingredients, it's essential to analyze their individual impacts on histamine levels. The veal used in Osso Buco can potentially contain moderate levels of histamines if the meat is not fresh as histamine levels increase in meat over time. Additionally, the preparation method, such as smoking or curing, commonly applied to meats can lead to increased histamine levels; however, in traditional Osso Buco, the meat is braised, a method less likely to enhance histamine content. Vegetables used in Osso Buco largely include celery, onions, and carrots, all of which are considered to have low histamine levels. Histamine triggers are not usually found in these types of vegetables, making Osso Buco more suitable for people with histamine intolerance. White wine, another significant component of Osso Buco, is known to be high in histamines. Furthermore, it's also considered a histamine liberator, capable of promoting the release of histamines in the body. This could potentially increase the histamine content in the body when consuming Osso Buco made with traditional recipes. The broth used in Osso Buco, if prepared using simmered bones and vegetables, is less likely to have high histamine content unless it has been left to age, which can raise its histamine levels. It's important to note that using ready-made broths available in the market may contain additives or preservatives that could act as histamine liberators. While Osso Buco as a meal doesn't seem to show evidence of drastically impacting histamine levels or triggering histamine release, it's notable to consider the white wine component and the freshness of ingredients used. Further concrete research and data compilation are necessary to explicitly state its effects on histamine levels. Source References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Wantke, F., Götz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy proceedings, 14(1), 27-32. 3. Komericki, P., & Klein, G. (2011). Histamine intolerance: literature review and dietary management. Ernährung & Medizin, 2, 71-77. 4. Sattler, J., Hafner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3), 361-365.