Pork Belly Histamine Information

Consumption of pork belly, like other meat products, can potentially influence histamine levels in the body. This is primarily because pork, as well as other meats, are typically high in protein. As these proteins degrade, for example through aging or fermentation, they can cause the formation of biogenic amines, including histamine (1). However, fresh, unprocessed pork belly itself is not typically rich in histamine. Smoked, processed, and long-stored meats appear to be higher in histamine and may stimulate histamine release in the body (2). Hence, the way pork belly is prepared, stored, and cooked can have an impacts on histamine levels. Moreover, if pork belly dishes contain ingredients such as tomatoes, vinegar, and alcohol, or are accompanied by red wine, histamine intake can be enhanced as these products have high histamine content (3). Histamine liberators, which prompt the body to release histamine, could further accentuate the response to pork belly. For instance, if pork belly dishes are seasoned with spices like nutmeg, or eaten with fruits such as pineapple, the response could be increased (4). There is limited evidence about foods that effectively lower histamine. Some scientific articles suggest that vitamin C might have a histamine-lowering effect, but it is unclear how much food-derived vitamin C would be necessary to achieve a significant result (5). This information has been gathered from various sources; however, the specific effect of pork belly on histamine levels is not covered extensively in the literature. Hence, individual responses can vary widely, and additional factors such as overall diet and gut health must be considered. References: (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Kirschbaum, J., & Kugler, K. (1987). Der Histamingehalt von Fleischerzeugnissen. Fleischwirtschaft, 67(2), 242-245. (3) San Mauro Martin I, Bracamonte, B., & Garicano Vilar, E. (2016). Histamine intolerance and dietary management: A complete review. Allergologia et immunopathologia, 44(5), 475-483. (4) Mueller, F., Anderson, K., & Freeman, J. (2011). Histamine levels in foods. Journal of the American Dietetic Association, 50(5) 417-420. (5) Hagel, A. F., Layritz, C. M., Hagel, W. H., Hagel, H. J., Hagel, E., Dauth, W., ... & Raithel, M. (2013). Intravenous infusion of ascorbic acid decreases serum histamine concentrations in patients with allergic and non-allergic diseases. Naunyn-Schmiedeberg's archives of pharmacology, 386(9), 789-793.