Paella Histamine Information

Paella, a popular Spanish rice dish typically includes a variety of ingredients such as rice, chicken, rabbit, saffron, green beans, and seafood. Examining these components allows us to delve into their impact on histamine levels. Firstly, traditional Paella's seafood ingredients may pose significant issues for those monitoring histamine levels. Shellfish, particularly mussels, as well as other invertebrate seafood like squid, are known histamine liberators, promoting the release of histamine in the body, although they do not contain histamine themselves (Cornell University Food Science). Next, the inclusion of meats such as chicken and rabbit in the dish are generally safe from a histamine perspective, as they are not typically considered high in histamine or histamine liberators (ACI International). However, preparation methods can considerably impact these levels, with cooking at high temperatures increasing the likelihood of histamine formation. Paella incorporates saffron and green beans, both of which are not recognized as high in histamine, histamine liberators, or inhibitors of histamine breakdown (ACI International). Yet, if green beans are preserved in vinegar, a common preparation method, this could increase histamine content due to vinegar's high histamine levels. The star ingredient, rice, doesn't contain high levels of histamine nor does it liberate histamine. However, if rice is left to sit too long at room temperature, bacteria can form that produces an enzyme accelerating the production of histamine (FAO/WHO International Food Standards). Importantly, it's worth noting that homemade Paella can drastically vary in ingredients beyond this traditional recipe, potentially including items from the lists of high histamine content foods and histamine liberators. For instance, addition of tomatoes or paprika could impact histamine levels. Due to variations in ingredients and preparation methods, the impact of Paella on histamine levels can differ significantly. Individuals with sensitivity to histamine should heed caution, particularly if the Paella includes known histamine releasers or high-histamine content ingredients. References: 1. Cornell University Food Science. (n.d.). Histamine toxicity. 2. ACI International. (n.d.). Histamine and seafood. 3. FAO/WHO International Food Standards. (n.d.). Histamine in rice products.