Salsa Verde Histamine Information

Salsa verde, a vibrant green sauce originating from Italy, generally includes ingredients such as parsley, capers, garlic, onion, anchovies, white wine vinegar, and olive oil. Onion and garlic, common ingredients in salsa verde, are considered potential histamine liberators, meaning they might release stored histamine into the body, increasing overall histamine levels (Sealey, Hughes, & Nibbs, 2016). However, it is essential to note that not everyone reacts the same way, and some people with histamine intolerance can tolerate certain amounts of these ingredients without noticeable discomfort. Capers and anchovies are typically preserved and contain vinegar - a food product noted for high histamine content. Vinegar is reported to contain various biogenic amines, including histamine (Halász, Baráth, Simon-Sarkadi, & Holzapfel, 1994). Likewise, anchovies, a type of fish product, generally contains a high histamine level if improperly stored or if it underwent a prolonged fermentation process (FDA, 2001). On a positive note, olive oil - a key ingredient in salsa verde - may have a mitigating role due to its anti-inflammatory properties and ability to regulate the body's inflammatory response, potentially impacting histamine production (Lucas, Russell, & Keast, 2011). Finally, parsley, a chief ingredient in salsa verde, can be beneficial. A 2017 study in the Journal of Functional Foods emphasizes that certain dietary polyphenols found in parsley can inhibit histamine production (Nakamura, Yokoyama, & Matsui, 2017). Therefore, the impact of salsa verde on histamine levels may vary based on the individual's tolerance and the other foods consumed. This is an area that requires more extensive and specific research and data to provide more concise and definitive information. References: FDA (2001). Histamine Fish Poisoning. Halász, A., Baráth, Á., Simon-Sarkadi, L., & Holzapfel, W. (1994). Biogenic Amines and Their Production by Microorganisms in Food. Lucas, L., Russell, A., & Keast, R. (2011). Molecular mechanisms of inflammation. Anti-inflammatory benefits of virgin olive oil and the phenolic compound oleocanthal. Nakamura, T., Yokoyama, S., & Matsui, H. (2017). Dietary polyphenols suppress elevated level of proinflammatory cytokine and histamine in allergic inflammation. Sealey, L. A., Hughes, B. W., Sriskanda, A. N., Guest, J. R., Gibson, A. D., Johnson-Williams, L., ... & Vazquez, D. M. (2016). Environmental factors in the development of autism spectrum disorders.