Pho Histamine Information

Pho, a traditional Vietnamese soup made typically from broth, rice noodles, meat, and various herbs and spices, can have varying effects on histamine levels due to its diverse pool of ingredients. Meat used in Pho can potentially impact histamine levels. Aged meat and fish products, when improperly stored or not fresh, can accumulate a large amount of biogenic amines - including histamine. Therefore, ensuring the freshness of the meat is crucial in maintaining low histamine levels (Maintz, L., & Novak, N. 2007). Various herbs and spices such as coriander, cinnamon, star anise, cloves, and cardamom used in traditional Pho preparation, to our knowledge, are not recognized as having significant histamine content nor are they known as histamine liberators or inhibitors (Maintz, L., & Novak, N. 2007). Rice noodles, another key ingredient of Pho, are generally safe. They exhibit low histamine content and no known ability to inhibit histamine break down or release. However, ingredients like soy sauce and certain types of vinegar, commonly used for taste in Pho, can potentially intensify histamine levels, due to fermentation process during preparation which can result in accumulation of histamine (Maintz, L., & Novak, N. 2007). Despite the above, to date, there isn't specific research investigating the potential impact of Pho as a collective meal on histamine levels. Therefore, the histamine level can greatly vary depending on specific ingredients used in the preparation of the soup. More concrete research on Pho in terms of its histamine levels, histamine liberation, and impact on histamine metabolism is needed to fully elucidate its potential effects. Reference: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196.