Oxtail Histamine Information

Oxtail, a type of gelatin-rich meat, is often consumed in soups or stews. The impact of eating oxtail on histamine levels could be influenced by the cooking method, storage, or the individual’s sensitivity to histamine. Uncommonly, oxtail is a specific food product extensively researched regarding histamine content or histamine releasing capability. The quality of the meat and how it's processed can also play crucial roles in the histamine content. Like other types of meat, oxtail could potentially contain high levels of histamine if improperly stored or cooked. Incorrect handling, such as temperature abuse or microbial contamination, could lead to histamine accumulation in meat products. Storing meat at lower temperatures can help decrease histamine production significantly. Histamine liberators, found in certain fruits and food additives, stimulate the release of histamine from mast cells. There is no specific research stating if oxtail has this property. However, if you're preparing a dish with oxtail and any of the identified histamine liberators, such as mushrooms, walnuts and hazelnuts, or certain fruits, the overall meal may potentially release more histamine than the oxtail itself. The ingredients used in cooking can also affect histamine levels. For instance, if oxtail soup is made with other ingredients high in histamine, such as tomatoes or fermented seasonings, the histamine content of the dish may be increased. Cooking with fresh ingredients and consuming the meal soon after it is prepared can help minimize histamine levels. In conclusion, while oxtail itself is not identified as a high histamine or histamine releasing food, its impact on histamine levels could depend on various factors, such as how it's stored, cooked, and what it's consumed with. Appendix: Frieri, M., Patel, R., & Celestin, J. (2013). Mast cell activation syndrome: a review. Current allergy and asthma reports, 13(1), 27-32. Vlieg-Boerstra BJ, van Der Heide S, Bijleveld CM, Kukler J, Duiverman EJ, Dubois AE. Diet and asthma: food for thought. Allergy. 2004;59(1):12-24. This product has not been researched well enough to publish any information, our team is working hard on this. Data will be available soon.