Sage Butter Chicken Histamine Information

Sage Butter Chicken, one of the delightful poultry dishes, has a variety of ingredients that may impact histamine levels. To gain an understanding of the potential effects, let's take a look at the key components of the dish: chicken, butter, and sage. Chicken as a fresh meat contains very low levels of histamine because histamine accumulates over time as a part of the natural aging and decomposition process. However, if the chicken is not fresh, histamine levels can increase considerably. So, the histamine content in chicken primarily depends on the freshness and storage of the meat (Shorter, 1975). Butter, being a dairy product, contains low to negligible amounts of histamine. But individuals with histamine intolerance should be cautious with butter, as it can become an issue if consumed in large quantities (Maintz & Novak, 2007). Sage, a herb known for its anti-inflammatory properties, does not have significant levels of histamine nor is classified as a histamine liberator. However, some studies have suggested that sage might affect the body's ability to break down histamine, potentially leading to a build-up and causing symptoms in those sensitive to histamine (Laribi et al., 2015). In conclusion, Sage Butter Chicken's typical ingredients do not contain significant levels of histamine or are histamine liberators. However, consumption might increase histamine levels when the chicken is not fresh or if sage inhibits your body's ability to properly break down histamine. As with any food consumption, individuals with histamine intolerance should monitor their own reactions. References: - Shorter K. (1975). Histamine in food: its importance in the aetiology of clinical conditions, with reference to histamine headache. Proceedings of the Nutrition Society, 34(3), 71–76. https://doi.org/10.1079/pns19750013 - Maintz, L. & Novak, N. (2007). Histamine and histamine intolerance. Am J Clin Nutr, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 - Laribi B., Kouki K., M'Hamdi M., & Bettaieb T. (2015). Coriander (Coriandrum sativum L.) and its bioactive constituents. Fitoterapia, 103, 9–26. https://doi.org/10.1016/j.fitote.2015.03.012