Pork Chops Histamine Information

Pork chops, a popular dish known for its rich flavor, can influence histamine levels in the body, but the impact largely depends on how it's prepared and consumed. Aside from the pork itself, it's often cooked with ingredients that can affect histamine levels, such as spices, sauces, and side dishes. Pork in general is not explicitly listed as a food high in histamine or as a histamine liberator (1). However, when pork, including pork chops, is cured or smoked, it can become high in histamine due to the fermentation process (2). Smoked and fermented foods are typically high in histamine, which includes ham and salami (3). Therefore, if the pork chop is smoked or processed in a similar way, it could potentially raise the body's histamine levels. On the other hand, fresh, unprocessed pork is not known for triggering histamine release or inhibiting histamine breakdown (4). Therefore, if the pork chop is freshly cooked without the use of high-histamine ingredients or additives, it should not significantly impact histamine levels. However, individual responses may vary, which can depend on one's level of histamine intolerance. Some people might react to pork or other meats due to a histamine reaction caused by an allergic response, not from the meat's inherent histamine content (5). To summarize, when considering the impact of consuming pork chops on the histamine levels, the key factor is the manner in which the pork is prepared and the additional ingredients used. Freshly cooked pork chops are less likely to impact histamine levels negatively compared to smoked, cured, or processed pork. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after intake of histamine-rich food. International Archives of Allergy and Applied Immunology, 86(3), 352-355. 3. Kuehn, A., Codreanu-Morel, F., Lehners-Weber, C., Doyen, V., Gomez-André, S. A., Bienvenu, F., ... & Morisset, M. (2016). Cross-reactivity to fish and chicken meat - a new clinical syndrome. Allergy, 71(12), 1772-1781. 4. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology, 69(4). 5. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a supervised histamine-restricted diet based on chart audit. Journal of nutritional & environmental medicine, 11(4), 249-262.