Quenelles Histamine Information

Quenelles, a classic French dish made from creamed fish or meat, combined with breadcrumbs and bound with eggs, reflects a potential impact on histamine levels through its constituents. However, due to scarce research directly pointing to quenelles on histamine response, it's the ingredients that offer an insight on its impact. Primarily, fish, one of the basic ingredients of quenelles, is often known to have a high histamine level, particularly when not fresh. Smoked and canned fish products especially bear significantly high histamine content (1- Murakami, 2017). Therefore, it's safe to infer that quenelles might contribute to elevating histamine levels if made from non-fresh fish. Further, yeast and buttermilk, often used as secondary ingredients in quenelles, are on the high-histamine list (2- Joneja, 2019). Baked goods containing yeast and yoghurt or buttermilk contain significant histamine levels, posing a potential for histamine reaction. Yet, assuming quenelles are freshly prepared and consumed immediately, and the fish used is fresh, the potential histamine related response might be less. Also, if eggs used are fresh and the breadcrumbs do not involve yeast, it could further help in minimizing histamine exposure. On the flip side, it's worth noting also there are no well-known histamine liberators or substances delaying histamine breakdown reported within the standard quenelle ingredients. Given this information, it can be concluded that Quenelles could potentially have a varying impact on histamine levels, depending on the freshness and the type of ingredients used, especially the fish. But it's essential to remember, this conclusion is derived based on the individual ingredients of the dish and not directly on quenelles, which are yet to be extensively researched in this context. References: 1. Murakami, H., et al (2017). Analysis of histamine in fish sauce by HPLC. Food Chemistry. 2. Joneja, JV (2019). The Health Professional's Guide to Food Allergies and Intolerances.