Potato Salad Histamine Information

Potato Salad's potential impact on histamine levels involves an examination of its primary ingredients, namely potatoes, mayonnaise, and often onions and eggs, among others. Fresh potatoes don't possess a high histamine content, nor are they histamine liberators, making them a safe choice[1]. Similarly, fresh onions and eggs have low histamine levels[1]. However, different ingredients may alter the overall impact. In regards to mayonnaise, studies prove that fermented foods tend to have higher histamine content[2]. The fermentation process involves bacteria which can produce and release histamine[2]. While the mayonnaise used in potato salad is not typically fermented, if any vinegar, a fermented product with high histamine, is added, it will indeed increase the histamine level[3]. The presence of preservatives, colorants, or other additives in the mayonnaise or other ingredients can also be a matter of concern as these substances can act as histamine liberators[4]. Furthermore, the freshness of the product is vital in controlling histamine levels, especially in prepared dishes such as potato salad[5]. Given that histamine formation is associated with bacterial growth, it is important to consider the methods and conditions of food storage[5]. In conclusion, fresh and additive-free potato salad does not significantly contribute to increasing histamine levels, but changes in the ingredient quality, additions of condiments and products, or improper storage can potentially alter this. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Sanchez-Perez S, Comas-Baste O, Veciana-Nogues MT, Vidal-Carou MC. Histamine Intolerance. Nutrients. 2018; 10(11), 1852. 3. Kovacova-Hanuskova E, Buday T, Gavliakova S, Plevkov V. Histamine, histamine intoxication and intolerance. Allergologia et Immunopathologia. 2015; 43(5): 498-506. 4. Reese I, Ballmer-Weber B, Beyer K, et al. German guideline for the management of adverse reactions to ingested histamine. Allergo J Int. 2017;26(2):72‐79. 5. EFSA European Food Safety Authority. Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal. 2011; 9(10):2393.