Peking Duck Histamine Information

Peking Duck is a famous dish that generates discussion regarding its potential impact on histamine levels. Crispy succulent duck, hoisin sauce, green onions, and sometimes cucumbers, all wrapped in a pancake make a mouthwatering dish. To understand its potential effects, it is essential to examine all its components separately. Duck, like other poultry, is generally low on histamine content. However, the preparation process might affect these levels. For instance, if the duck is not fresh or it had been stored improperly, the histamine level could rise, as histamine is known to increase in certain food with time and at higher temperatures. Hoisin sauce, a key ingredient in Peking Duck, can potentially impact histamine levels. Ingredients in hoisin sauce such as vinegar, soy, and certain preservatives may have high histamine content or act as histamine liberators. Green onions, also known as scallions, are low in histamines and are generally well-tolerated. Similarly, cucumbers are typically low in histamine. The pancakes used in the dish are usually made from wheat flour, which does not tend to be problematic regarding histamine levels unless yeast is used as a raising agent. If yeast is used, the histamine level might increase as yeast-containing food could potentially contain higher levels of histamine. In conclusion, consuming Peking Duck may have varying impacts on histamine levels based on the exact ingredients used and their quality. The main potential sources of high histamine in this dish are likely to be the hoisin sauce and the potential use of yeast in pancakes. However, extensive research on the Peking Duck's direct impact on histamine levels is currently lacking in scientific literature. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Saloga, J. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72-79. This product has not been researched well enough to publish more specific information, our team is working hard on this. Data will be available soon.