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Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine

Roast Pork Histamine Information

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Additional Informations

Roast pork, as a type of meat, is not typically on the list of foods high in histamines but certain methods of preparation or serving may introduce histamines. Roast pork becomes histamine-high if stored improperly or for a prolonged period after cooking, as histamine level in meat escalates over time due to bacterial action [1]. Some of the ingredients often used in the preparation of roast pork, for example, if it's marinated with vinegar or served with a tomato-based sauce, could potentially raise histamine levels as these ingredients are known to contain high histamine [2]. Given that Roasted Pork isn't traditionally classified as a Histamine liberator, the presence of histamines in the final dish may largely come from the accompanying spices, sauces, and additives used during its preparation. Ingredients that could potentiate the release of histamines include alcohol, used for marinating, and certain spices like nutmeg [3]. An important consideration is the potential presence of additives or preservatives, which may be histamine liberators. If any are used in the preparation of the pork, they can provoke the release of histamines [4]. There isn't any concrete evidence indicating that roast pork, in and of itself, possesses properties that would delay the breakdown of histamine. The impact of roast pork on histamine levels will thus largely be dictated by the manner of its preparation, storage, and the presence of any accompaniments and additives. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. American journal of clinical nutrition, 85(5), 1185-1196. [2] Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. [3] Vickerstaff Joneja, J. M. (2001). The Health Professional's Guide to Food Allergies and Intolerances. Chicago, IL: Academy of Nutrition and Dietetics. [4] Eisenbrand, G., Gelbke, H. P., Jones, P., McEwen, J., O'Brien, J., Roberts, A., ... & Bastaki, M. (2017). Review of the evidence on the potential health effects of certain food-derived substances and their acceptable daily intake levels. Food and Chemical Toxicology, 106, 437-478.