Peri-Peri Chicken Histamine Information

Peri-Peri Chicken, a popular dish known for its flavorful, fiery punch, is derived from several ingredients. These include chicken itself, Peri-Peri (or bird’s eye) chili, garlic, red wine vinegar, lemon or lime juice, oil (usually olive, but another type may be employed), salt and a variety of other spices depending on the specific recipe being followed. While there's no existing comprehensive research on the impact of consuming Peri-Peri Chicken specifically on histamine levels, an examination of its core components can offer substantial insights. The bird's eye chili used in peri-peri sauce has not been studied extensively for histamine content or effects. However, chili peppers broadly are considered low in histamine levels. Red wine vinegar, a common ingredient in preparations, is typically fermented and is on the list of foods with elevated histamine content. While not the primary component of a Peri-Peri Chicken dish, its presence should be noted. Lemon or lime juice added for seasoning is not known to either raise histamine levels or act as a histamine liberator. Citrus fruits, on the contrary, are often touted for their anti-inflammatory properties. Another critical aspect to consider is the chicken - when fresh, it’s not a high histamine food. However, as histamine builds as food ages, storage duration and condition may affect histamine levels in chicken. Garlic is also a staple ingredient in Peri-Peri Chicken, and it has not been associated with increasing histamine levels. There is some evidence indicating that it may inhibit the activity of histidine decarboxylase, the enzyme responsible for the conversion of histidine into histamine[^1^]. However, given the complex nature of the body's response to histamine, individual tolerances and reactions can significantly vary. Personal observation and discussion with a healthcare provider are recommended for individuals with heightened sensitivity or histamine intolerance. [^1^]: Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition, Volume 85, Issue 5, 1 May 2007, Pages 1185–1196.