Roast Turkey Histamine Information

Roast turkey, generally, does not contain high levels of histamine. However, it plays a part in histamine balance mainly because of the way it is prepared and stored. This is because histamine content can rise in any protein-rich food that is not fresh, as part of microbial metabolic processes. For example, aged or improperly stored turkey can become high in histamine due to bacteria-produced enzymes converting the amino acid histidine into histamine (1). Thus, the handling and freshness of the turkey before it is cooked can impact its final histamine level. Furthermore, many traditional accompaniments to roast turkey can impact histamine levels significantly. Consider cranberry sauce, usually high in histamine, or stuffing that often contains ingredients like yeast and mushrooms, which are also high in histamine (2). In terms of histamine liberators, roast turkey itself might not fall under this category. However, typical roast seasoning or marinate can contain items such as citrus or tomatoes, which are known histamine liberators (3). There is good news as well, turkey is a great source of Vitamin B6 (pyridoxine), which is necessary for the enzyme diamine oxidase (DAO) to degrade histamine (4). This role of roast turkey can contribute to lowering histamine levels. In summary, roast turkey is not typically high in histamine. Its impact on an individual's histamine levels largely depends on its preparation and the side dishes or ingredients that accompany the turkey. 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Enko, D., Meinitzer, A., Mangge, H., Kriegshäuser, G., Halwachs-Baumann, G., Reininghaus, E. Z., ... & Schnedl, W. J. (2017). Concomitant Prevalence of Low Serum Diamine Oxidase Activity and Carbohydrate Malabsorption. Canadian Journal of Gastroenterology & Hepatology, 2017. 3. Reese, I., Zuberbier, T., Bunselmeyer, B., Erdmann, S., Henzgen, M., Fuchs, T., ... & Schäfer, C. (2009). Diagnostic approach for suspected pseudoallergy to foodstuffs. proposal of an allergo-gastroenterological multimodal diagnostic algorithm. Allergologie, 32(5), 189-197. 4. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196.