Pâté Histamine Information

Pâté, a mixture of ground meat and fat, often contains elements such as pork, poultry, fish, or liver. Literature suggests these ingredients as potential histamine contributors. Depending on the type of pâté and its preparation, the histamine content might vary. Pork products are generally considered contentious in terms of histamine impact. While not inherently high in histamine, certain pork products, especially smoked ones like ham, can have an elevated histamine content, which may potentially extrapolate to pork-based pâté (1). Poultry in the form of chicken or turkey is usually low in histamine, but its histamine content can increase if not handled or stored appropriately. Leaving poultry, and by extension, pâté, at room temperature or storing longer than necessary can heighten the histamine level (2). Liver-based pâté's impact on histamine can depend on the type of liver used. Beef liver is generally considered low in histamine. However, certain offals are known for their high histamine content (3). Fish-based pâté could have a high impact on histamine levels. Most fish, especially those that are fermented, smoked, or canned, are known to contain elevated histamine levels (4). Considering histamine liberators, alcohol and other potential additives in pâté could stimulate the release of existing histamine in the body. Alcohol impedes the body's ability to break down histamine (5), and certain additives, such as gelatine and specific preservatives, can excite its release (6). While most pâté ingredients have been associated with histamine release or high histamine content, there has been insufficient research specifically on pâté. So, this factor should guide your intake based on your physical reactions and tolerance. References: 1. Maintz L., Novak N., Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185 2. Kovacova-Hanuskova E., Buday T., Gavliakova S., Plevkova J., Histamine, histamine intoxication and intolerance, Allergologia et Immunopathologia, Volume 43, Issue 5, 2015, Pages 498-506, ISSN 0301-0546, https://doi.org/10.1016/j.aller.2015.05.001. 3. Skypala I., Venter C., Meyer R., deJong N.W., Fox A., Groetch M., Oude Elberink J.N.G., Sprikkelman A., Diamandi L., Vlieg-Boerstra B., The development of a standardised diet history tool to support the diagnosis of food allergy, Clin Transl Allergy, 2015, 5:7, https://doi.org/10.1186/s13601-015-0050-2. 4. Ozogul Y., Ozogul F., The role of gut microbiota in the aetiology of histamine intolerance, Critical Reviews in Food Science and Nutrition, 2021, DOI: 10.1080/10408398.2021.1943204. 5. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M.T., Latorre-Moratalla, M.L., Vidal-Carou, M.C., Histamine Intolerance: The Current State of the Art, Biomolecules, 2020, 10(8), p. 1181, https://doi.org/10.3390/biom10081181. 6. Vlieg‐Boerstra B.J., van der Heide S., Oude Elberink J.N.G., Kluin‐Nelemans J.C., Dubois A.E.J., Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?, Netherlands Journal of Medicine, 2005, 63(6), pp. 244-249.