Polish Sausage Histamine Information

Polish sausage, also known as Kielbasa, derives its unique flavor from a blend of various elements like pork, garlic, marjoram, and other spices. An exact analysis of Polish sausage histamine content is tricky due to the variety of ingredients and methods used in its production. However, certain components used in making Polish sausage could potentially contribute to histamine production or release in your body. Meats such as pork typically undergo smoking or curing which may increase histamine levels. Garlic and various spices are also considered potential histamine liberators. It's important to note that the sausage's curing process also involves the use of salt and nitrates. Salt, as a preservative, slows down bacterial growth and the conversion of histidine to histamine. This could potentially lower the histamine level in the finished product. Moreover, if the meat used in Polish sausage is fresh and the sausage is rapidly cooled and stored properly after production, it might contain low levels of histamine. This is because the formation of histamine in meats is significantly dependent on factors such as the freshness of meat, handling, and storage rather than the inherent histidine concentration in the meat. Please remember that individual reactions to food can vary greatly and these statements might not apply to everyone. Unfortunately, comprehensive research on the specific impact of eating Polish sausage on histamine levels is currently lacking. To get a precise answer, individual ingredients used in the production of Polish sausage would need to be analyzed considering their potential to influence histamine levels or release. Reference: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. doi:10.1093/ajcn/85.5.1185 2. Kim SH, Field KG, Chang EB, et al. Histamine Derived from Probiotic Lactobacillus reuteri Suppresses TNF via Modulation of PKA and ERK Signaling. PLoS ONE. 2012;7(2). doi:10.1371/journal.pone.0031965 3. Kuefner M, Schwelberger H, Hahn EG, et al. No evidence for induction of histamine intolerance through enhanced histamine formation following consumption of tomato, spinach, and tuna: a randomized controlled trial. The Journal of Allergy and Clinical Immunology: In Practice. 2021;9(3).