Roast Lamb Histamine Information

Roasted lamb, being a meat product, does not inherently contain high levels of histamine. Histamine is mainly found in fermented, aged, and spoiled foods. However, the method of preparation and storage can influence the histamine level of the food. For instance, if the lamb is stored improperly or for a prolonged period, it may lead to an increase in histamine content. Furthermore, the ingredients used in the preparation of the roast lamb can potentially impact the histamine level. Ingredients such as red wine, used in marinades, and tomatoes are high in histamine and can elevate the overall histamine content of the dish. Yeast-containing products used in the cooking process, like beer in a beer-basted roast lamb, can contribute to higher histamine levels due to the yeast content. If aged cheeses are used in stuffing, these can similarly contribute high histamine levels. Moreover, spices like nutmeg may delay the breakdown of histamine in the body, thereby prolonging its effects. On the other hand, liberators like alcohol, if consumed along with the dish, can evoke a release of the body’s own histamine. However, there has been scarce research studying the impact of eating roast lamb on histamine levels, and the above-mentioned factors are based on general understanding. The actual impact on an individual's histamine level will depend on their specific histamine-intolerance level, the freshness of the meat, and the exact ingredients used in cooking. Until further studies are conducted, it is suggested to evaluate sensitivity towards ingredients and choose fresh over stored or aged meat. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007 May;85(5):1185-96. 2. Schink M, Konturek PC, Tietz E, Dieterich W, Pinzer TC, Wirtz S, Neurath MF, Zopf Y. Microbial Patterns in Patients with Histamine Intolerance. J Physiol Pharmacol. 2018 Aug;69(4). 3. Joneja, J. M. V., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262.