Poussin (Young Chicken) Histamine Information

Poussin, or young chicken, is a popular item in various cuisines worldwide. From a histamine perspective, fresh chicken, including poussin, is generally low in histamine content. Poultry like chicken has lower levels of histamine compared to aged meats and fermented foods, which tend to be high in histamine. Therefore, consumption of fresh poussin could be considered a lower-risk option for individuals with histamine intolerance or sensitivities. However, it's important to note that even though the chicken meat itself might not be high in histamine, the way it's cooked or what it's served with could influence histamine levels. Serving the poussin with high-histamine ingredients like tomatoes or red wine sauce, aging the meat, or using certain cooking methods, like smoking, can increase its histamine content. Additionally, certain toppings or sauces might contain histamine liberators, such as strawberries, pineapple, or walnuts. Nutritionists often advise individuals with histamine sensitivities to be wary of these, as they can facilitate the release of histamine in the body, inciting allergic reactions. At this juncture, there's insufficient concrete research on the specific histamine-impacting properties of poussin. However, based on its ingredients and the knowledge of other poultry, it's reasonable to infer that it could be low in histamine content when fresh and cooked without high-histamine ingredients or liberators. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 - Komericki, P., Akkilic-Materna, M., Strimitzer, T., & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15–20. https://doi.org/10.1007/s00508-010-1504-z - Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., Lepp, U., Niggemann, B., Saloga, J., Schäfer, C., Werfel, T., Zuberbier, T., & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International, 26(1), 16–24. https://doi.org/10.1007/s40629-016-0006-y.